FINNISH PULLA
A unique bread with a sweet flavor that makes a wonderful holiday gift! It takes about 4 hours to make, so allow yourself plenty of time.
Provided by Kim B.
Categories Bread Yeast Bread Recipes
Time 3h20m
Yield 36
Number Of Ingredients 11
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.
Nutrition Facts : Calories 178 calories, Carbohydrate 30.9 g, Cholesterol 33.7 mg, Fat 3.8 g, Fiber 0.9 g, Protein 4.7 g, SaturatedFat 2.1 g, Sodium 98.8 mg, Sugar 7 g
FINNISH BUTTER COOKIES
These crispy Finnish cookies have a delicate texture and wonderful almond flavor! -Audrey Thibodeau, Gilbert, Arizona
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in extract. Gradually add 1-1/4 cups flour. Knead in remaining flour. Cover and chill for at least 2 hours. , On a lightly floured surface, roll out dough to 1/4 in. thickness. Cut with a 1-1/2 to 2-in. cookie cutter; place on ungreased baking sheets. Beat egg white until foamy; brush over cutouts. Sprinkle with sugar and almonds. , Bake at 350° for 7-8 minutes or until edges begin to brown. Cool on wire racks.
Nutrition Facts : Calories 56 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 30mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
FINNISH BUTTER COOKIES
Field editor Audrey Thibodeau of Mesa, Arizona assures, 'These crispy Finnish cookies have a delicate texture and wonderful almond flavor!'
Provided by Allrecipes Member
Time 30m
Yield 24
Number Of Ingredients 7
Steps:
- In a mixing bowl, cream butter and sugar. Stir in extract. Add 1-1/4 cups flour; mix well. Knead in remaining flour. Cover and chill at least 2 hours. Roll out on a lightly floured surface to 1/4-in. thickness. Cut with a small cookie cutter (1-1/2 to 2 in.); place on ungreased baking sheets. Beat egg white until foamy; brush over cookies. Sprinkle with sugar and almonds. Bake at 350 degrees F for 7-8 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 112.7 calories, Carbohydrate 11.5 g, Cholesterol 15.3 mg, Fat 6.8 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 43.4 mg, Sugar 3.3 g
FINNISH STAR COOKIES (JOULUTORTTU)
A rich cream-cheese dough flecked with lemon zest is filled with sweet-tart raspberry preserves in these festive pinwheel cookies known as joulutorttu, which means Christmas tart in Finnish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 18
Number Of Ingredients 9
Steps:
- Whisk together flour, baking powder, and 1/2 teaspoon salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and cream cheese on medium speed until well combined, about 1 minute. Add sugar and lemon zest and continue to beat until fluffy, about 2 minutes. Add 1 egg and beat until combined. Beat in flour mixture on low speed until combined. Divide dough in half. Shape each half into a square, wrap in plastic, and refrigerate until firm, 1 to 2 hours.
- Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
- Remove one-half of dough from the refrigerator. On a lightly floured sheet of parchment, roll out dough into a square about 1/8 inch thick. Cut out squares using a 3 1/2-inch square cutter, then carefully transfer to prepared baking sheets, spaced about 1 1/2 inches apart. If dough becomes too soft, transfer parchment with dough to a baking sheet and refrigerate until firm.
- Place 1 teaspoon preserves in the center of each square. Using a small paring knife, cut 1 1/4-inch slits diagonally from each corner toward the filling. Fold every other tip over to cover filling, forming a pinwheel. Press lightly to seal. If dough becomes soft, refrigerate until firm.
- Lightly beat remaining egg with remaining pinch of salt. Using a pastry brush, lightly brush tops of cookies with egg wash. Bake until edges are golden and cookies are slightly puffed, 15 to 20 minutes. Let cool on sheets 5 minutes, then transfer cookies to a wire rack to cool completely. Repeat with remaining dough.
PAHKINDIEIVAT (FINNISH NUT LOG)
This is a great little holiday cookie. Easy to make, especially with the kiddies. This uses Pikkuleipienperustaikina (Finnish Butter Cookie Dough) as the base. Posted for Zaar World Tour 05
Provided by Amis227
Categories Dessert
Time 37m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350F (175C).
- Lightly grease a large baking sheet; set aside.
- Divide cookie dough into fourths.
- Rolling each between your hands and a lightly floured surface, shape into ropes, 1/2 inch thick.
- Cut crosswise in 2-inch slices.
- In a small shallow dish, beat egg until well blended and smooth.
- In another small bowl, combine almonds and sugar.
- Roll cookie slices or logs first in beaten egg, then in sugar mixture.
- Place 2 inches apart on prepared baking sheet.
- Bake 12 to 15 minutes or until lightly browned.
- Cool on a rack.
- Note: A good sub for the sugar is vanilla sugar. You can find it in most gourmet or European markets. Or, you can make your own. Place a couple of vanilla beans with your sugar in a tightly sealed canister. The strength will depend on how long you leave it as well as the amount of sugar. It has a very delicate flavor.
Nutrition Facts : Calories 15.7, Fat 1, SaturatedFat 0.1, Cholesterol 8.8, Sodium 7.8, Carbohydrate 1.3, Fiber 0.2, Sugar 1.1, Protein 0.6
PIKKULEIPIENPERUSTAIKINA (FINNISH BUTTER COOKIE DOUGH)
Oh, yum. This is so good. I usually make this around the holidays and it's used as a base for several differant cookies such as Hindbaerkage (Danish Raspberry Ribbons), Mandelkaker (Norwegian Almond Cookies), and PahkindIeiva (Finnish Nut Logs). Or you can just cook it up as it is, and decorate with colored sugar. Posted for Zaar World Tour 05
Provided by Amis227
Categories Dessert
Time 40m
Yield 90-100 cookies, 45 serving(s)
Number Of Ingredients 7
Steps:
- This will yield 2 cups of dough. If you are using it as a starter base, it will depend on the recipe as to how many cookies it will make. Using it by itself, it should yield about 7.5 dozen.
- Preheat oven to 350F (175C).
- Do not refrigerate cookie dough.
- Fill a cookie press with dough as manufacturer directs.
- Select plate and fit onto press.
- Press dough onto an ungreased baking sheet. Sprinkle with colored sugar.
- Bake 10 to 12 minutes or only until cookies are firm and lightly browned around edges. Do not overbake. Cool on a rack.
Nutrition Facts : Calories 72, Fat 4.3, SaturatedFat 2.6, Cholesterol 15.6, Sodium 43.7, Carbohydrate 7.5, Fiber 0.2, Sugar 2.3, Protein 0.9
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