Pahkindieivat Finnish Nut Log Recipes

FINNISH PULLA

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
• Dissolve the yeast in the warm water. Stir in the lukewarm milk, sugar, salt, cardamom, 4 eggs, and enough flour to make a batter (approximately 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is stiff.
• Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour. Punch down, and let rise again until almost doubled.
• Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the braids onto greased baking sheets. Let rise for 20 minutes.
• Brush each loaf with egg wash and sprinkle with sugar.
• Bake at 400 degrees F (205 degrees C) for 25 to 30 minutes. Check occasionally because the bottom burns easily.

DIY FINNISH LONKERO (A.K.A. LONG DRINK)

Steps:

• Place ice cubes in a cocktail glass. Pour gin over ice cubes; add grapefruit juice, lemon juice, and lime juice. Top with club soda and stir gently.

FINNISH BREAD

Steps:

• In a large bowl, dissolve yeast in water. Add whole wheat flour, 2 tablespoons of butter, brown sugar, salt and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch the dough down. Shape into two 6-in. rounds; place on a greased baking sheet. Cut slashes in top with a knife. Cover and let rise in warm place until doubled, about 40 minutes. , Bake at 400° for 40-45 minutes or until golden brown. Brush with remaining butter.

TRADITIONAL FINNISH PASTIES

Steps:

• With a wire whisk, mix together flour and salt in a large bowl.
• Cut in shortening.
• Make a well in the center of the mixture and quickly stir in the ice cold water.
• Form dough into a ball; Set aside.
• Dissolve the bouillon cube or beef base in the hot water.
• Combine potatoes, carrots, onion, rutabaga, ground beef,pork, salt, pepper,and bouillon.
• Roll out pastry dough into 6 x 8 inch rectangles.
• Place about 1 1/2 cups of filling in the center of each rectangle.
• Bring 6 inch sides together, and seal.
• Cut a slit in the top of each pasty to vent. Place on dull, not black, cokkie sheet.
• Bake in 425 degree oven for 45 minutes.