Soft and warm from the oven these aromatic cinnamony, cardamon pulla ('bun' in Finnish) are the most delightful & cozy pastry imaginable. I'd see giant versions of these buns (as large as your head!) filled with cinnamon paste or blueberries at a local cafe. During all times of day you could find construction workers, grandparents, or people just out on stroll with a bun & coffee in hand.
Here I shaped them in two ways, one swirly design (we would see pistachio buns in Fazer Cafe shaped this way) or the more traditional 'ear bud' shape (kinda like a sideways squished American cinnamon roll). My Mom firmly believes the ear bud shape results in the ultimate textural experience, with layers of crispier crust and soft, gooey cinnamon filling all in the right places.
With 1/4 of the dough I wanted to experiment with a chocolate filling and I ended up with something resembling Babka. I guess that shows how versatile the dough can be.
Ingredients (for 34 buns)
for the dough
500ml plant milk, lukewarm
100g sugar
1 Tbs ground cardamon
2 tsp salt
22g yeast
1200g flour
150g oil
for the filling
100g vegan butter
200g brown sugar
1 Tbs cinnamon
Instructions
1. In a big bowl mix the flour and yeast, in a separate container mix together the milk, sugar, cardamon and salt. Make a well in the flour, pour in the liquid and mix until barely incorporated, add the oil and finish kneading. Allow the dough to rest for 20 minutes before kneading for 10 minutes or until smooth. Then set aside, loosely covered, to double in size.
2. Make the filling by creaming the ingredients together to make a paste. Line trays with parchment paper.
3. Divide the dough into 4 rough portions, take one and roll it out on a floured surface. Once it reaches ~1cm, spread over a layer of filling and shape either in a roll or twist. Shape all the dough and let the buns rise for 20-40 minutes in a warm place.
4. Brush with plant milk before baking at 400°F for 12 minutes or until completely golden brown.
5. Remove the buns from the tray and allow them to fully cool, serve warm, store in an airtight container, or freeze for a few months (allow them to thaw and reheat before serving).
recipe altered from Vegeviettelys
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