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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Finnish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare filling by mixing ingredients into a smooth paste. Refrigerate until needed. | 2. In a saucepan over low heat, warm the milk and butter to about 40C/104°F. | 3. In a bowl, crumble the yeast into the warm milk and butter mixture. Add sugar, salt and egg. Mix together well until the yeast is dissolved. | 4. Add flour gradually until the dough forms a ball. Add more flour only if it's still sticky and add only a little at a time. | 5. Knead dough for about 5 minutes until smooth and elastic. | 6. Place a towel over the bowl and let the dough double in a warm, draft-free place for about 30 minutes to 1 hour [warming the oven to ~40C/100F works very well as a proofing box]. | 7. Turn dough out onto lightly floured work surface. Gently shape dough into rough rectangle with long side nearest you. Lightly flour dough and roll into a 16-inch x 12-inch (40cm x 30cm) rectangle. | 8. Spread filling on the dough leaving a 1cm/.5in border on the far edge. | 9. Beginning with long edge nearest you, roll dough into taut cylinder. | 10. Firmly pinch seam to seal and roll cylinder seam-side down. | 11. Very gently stretch and roll to cylinder of even diameter and 18-inch/45cm length; push ends in to create even thickness. | 12. Using a sharp serrated knife and gentle sawing motion, slice cylinder in half, then slice each half in half again to create evenly sized quarters. Slice 3,8cm/1.5in pieces from the rolls and place into a rectangular pan using a spatula. | 13. Cover with a towel and allow to rise for about 30 minutes while the oven warms to baking temperature. | 14. Make icing. | 15. Bake in a pre-heated oven at 200-225C/390-435F for about 13-15 minutes. | 16. Cut pulla apart and drizzle icing over the tops. | 17. Try not to eat them all in one sitting. :). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1	cup		148.84	11.6632	7.686	7.9788
butter	3/8	cup	softened	513.0	23.570999999999998	16.029	43.2
yeast	1/4	ounce		13.1116	1.4472	1.6925	0.0638
egg	1			71.5	0.36	6.28	4.755
superfine sugar	1/2	cup		387.0	99.98	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
wheat flour	5	cups		2040.0	431.82	79.26	15.0
butter	1/4	cup		513.0	23.570999999999998	16.029	43.2
egg	1			71.5	0.36	6.28	4.755
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
quark	1/2	cup		-	-	-	-
cream flour	1/4	cup		-	-	-	-
cream cheese	8	ounces		669.06	7.938	16.1028	64.8648
sugar	1/4	cup	granulated	79.95	15.002	2.5025	1.248
egg	1			71.5	0.36	6.28	4.755
orange zest	1	teaspoon		1.94	0.5	0.03	0.004
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
purpose flour	2	tablespoons	unbleached	-	-	-	-
confectioner ' sugar	1/2	cup		-	-	-	-
lemon juice	3	teaspoons		3.355	1.0523	0.0534	0.0366
water	1	dash		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.