Ingredients for hand kneading
1 dry yeast sachet – 7g
1/4 cup lukewarm water
300ml milk
120g unsalted butter
3 egg yolks
3/4 cups white sugar
6 cups plain flour, plus more for dusting/kneading
1/4 tsp salt
1 tbs ground cardamom
Sweet baste
2 tsp cinnamon
2 tbs white sugar
1/4 cup melted butter
1/4 cup almond meal (optional)
egg wash – 1 egg and 2 tbs milk
1/4 cup raw or coffee sugar
Method
Mix together the yeast, lukewarm water and pinch of the sugar. Leave for about five minutes and see if it activates – you will see bubbles. If you still haven’t seen anything after about 20 minutes then do it again with another batch of yeast.
Meanwhile, heat the milk up to scolding point then then take off the heat. Add the butter, sugar and eggs yolks to the cooling milk. Leave it to cool to lukewarm, then add the yeast mixture.
Add the flour, cardamom and salt, stirring till combined.
Once you can no longer stir it, take it out and knead for 10 – 15 minutes till it’s silky smooth.
Place in a lightly oiled bowl and cover. Leave to to rise in a warm place till doubled in size.
Knock down.
Give it a light knead again.
Then roll out into a rectangle shape. The flatter you can get it the more rotations you will get.
For the basting mixture, mix together the sugar, cinnamon and almond meal. Brush the surface with the melted butter and then sprinkle over the cinnamon mixture.
Roll up into a tight cylinder.
With a sharp knife cut the roll into triangle shapes.
To get the classic coffee scroll look, press down the centre of the narrowest point. Place on a lined baking tray and then brush with the egg wash and sprinkle with the raw or coffee crystals.
Cook for about 15 minutes at 170°c / 340°f
Enjoy warm with friends and coffee.
Recommended for you
- 300ml mill
- 1 dry yeast sachet – 7g
- ¼ cup lukewarm water
- ¾ cups white sugar
- 6¼ cups plain flour, more for dusting
- 120g unsalted butter
- ¼ tsp salt
- 3 egg yolks
- 1 tbs ground cardamom
- 2 tsp cinnamon
- 2 tbs white sugar
- ¼ cup melted butter
- ¼ cup almond meal (optional)
- Mix together the yeast, lukewarm water and pinch of the sugar. Leave for about five minutes and see if it activates – you will see bubbles. If you still haven’t seen anything after about 20 minutes then do it again with another batch of yeast.
- Meanwhile, heat the milk up to scolding point then then take off the heat. Add the butter, sugar and eggs yolks to the cooling milk. Leave it to cool to lukewarm, then add the yeast mixture.
- Add the flour, cardamom and salt, stirring till combined.
- Once you can no longer stir it, take it out and knead for 10–15 minutes till it’s silky smooth
- Place in a lightly oiled bowl and cover. Leave to rise in a warm place till doubled in size
- Once ready, knock it back and give it a light knead again
- Roll out into a rectangle shape. The flatter you can get it the more rotations you will get.
- For the basting mixture, mix together the sugar, cinnamon and almond meal. Brush the surface with the melted butter and then sprinkle over the cinnamon mixture
- Roll up into a tight cylinder and with a sharp knife cut the roll into triangle shapes. To get the classic coffee scroll look, press down the centre of the narrowest point.
- Place on a lined baking tray and then brush with the egg wash and sprinkle with the raw or coffee crystals
- Cook for about 15 minutes at 170°c / 340°f
- Enjoy warm!
[…] There’s also some variations on the recipe here. […]
I’m looking forward to making these! We always make traditional pulla loaves but have had requests for buns this year! My only question is with the almond meal – 1/4 cup? 1/4 tablespoon? 1/4 teaspoon? Help! Thanks
Hi B Suvanto,
So sorry for the delay, I hope you worked out the measurement? It’s actually 1/4 cup of almond meal.
Blondie 🙂
Sounds yum! What type of cups do you use for measuring, I noticed there are three different kinds (US, UK and metric cups like in AU). They differ slightly when converting back to metric.
Hi Kat,
Here is a great web site for conversion, we use Australian cups…
http://allrecipes.com.au/how-to/17/standard-australian-cooking-measurements.aspx
Going by weight is the most accurate way to measure – and convert. This being said, I’ve never been particularly good at precise measurements 🙂
Blondie
Just one query, where’s the breadmaker version promised!
Wow! This recipe is exactly as I remember it! I was an exchange student to Finland two years ago and I’ve been struggling to find a good recipe that can coordinate to the one from Finland. These came out so perfect and amazing! Great recipe!
Thanks Michelle,
So glad you love this recipe!!
Blondie 🙂
Moi! Perfect recipe. Just like my mummo’s pulla. Kiitos ja Jouska Joulua Kavaiista! Aloha.
Thanks so much Minna 🙂
Blondie
Hello, This past August I had the pleasure of spending 2 weeks in Finland. While there I enjoyed Korvapuusti several times. My sister is making Karelian pies for our annual Christmas gathering so I told her I would try to make Korvapuusti. I found your recipe and just gave it a try. As a first time baker I think they came out very nicely. The taste Is just what I remember. My wife and son enjoyed them very much.
I do have to work on the form factor though. A few of them became partially unrolled while baking.
Thanks for the easy to follow instructions.
Merry Christmas
Mike
Hi Mike, So glad you tried my recipe… and yes, getting the proving stage right is a technique that will develop. I can still have ones that unravel if I haven’t let them rise enough prior to cooking. No great loss though as you need a couple for taste testing 😉
Merry Christmas!
Blondie
Hi Ladies,
I stumbled upon your blog looking for a recipe for Wiieneri Pulla. I am so happy to have found it. I wanted to say thank you so much for this recipe! My husband and I are recently married and he is German-Finnish. His Mom and Omi made these for the holidays every year and we wanted to keep the tradition going. This recipe was just amazing!!! My husband and his family (and mine) were so proud and impressed. I halved the recipe but used the same amount of yeast and water and I’m telling you they were just perfect! We will definitely be keeping that tradition going with your recipe. Thank you again and happy holidays.
Marisa
Hi Marisa, So glad this recipe worked so well for you. It’s always a thrill to found the one!
Merry Christmas 🙂 Blondie