Pulla 2

A simple but delicious cake recipe:

Melt the magarine or butter in a saucepan. Add the cold milk, then the mixture has the right heat on the spot. Let the yeast melt in the lukewarm milk. In case of dry yeast, just stir it with half of the flour. Stir together the salt, sugar, egg, cardamom, the milk with the magarine and the first half of the flour. Now add the rest of the flour and knead the dough heartily.

Let it rise in a warm place until it has doubled in size. This works well in a covered baking bowl in a water bath.This takes about an hour – then knead the dough well again. This way you remove the gas bubbles from the dough and it can rise nice and evenly.

Then the dough is divided into two halves and rolled out. The dough is spread thinly with butter and then sprinkled with sugar and cinnamon. The dough is then rolled up tightly and cut diagonally. Press in the center with the edge of your hand.

The formed pullas go from new. In the time you can prepare the second half of the dough.

Brush the pullas with egg and sprinkle with almond flakes or sugar. Bake them on a baking tray at 250 °C for about ten minutes.

The pullas taste best freshly baked, after they have cooled for a short time.

Ruusupullat 1 unit of yeast dough Shape the dough into balls and rise well. With the scissors on the top

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