Dallaspulla Awesome Finnish Pastry Food

DALLASPULLA - AWESOME FINNISH PASTRY

Steps:

• Prepare filling by mixing ingredients into a smooth paste. Refrigerate until needed.
• In a saucepan over low heat, warm the milk and butter to about 40C/104°F.
• 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.
• 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.
• Knead dough for about 5 minutes until smooth and elastic.
• 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].
• 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.
• Spread filling on the dough leaving a 1cm/.5in border on the far edge.
• Beginning with long edge nearest you, roll dough into taut cylinder.
• Firmly pinch seam to seal and roll cylinder seam-side down.
• Very gently stretch and roll to cylinder of even diameter and 18-inch/45cm length; push ends in to create even thickness.
• 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.
• Cover with a towel and allow to rise for about 30 minutes while the oven warms to baking temperature.
• Make icing.
• Bake in a pre-heated oven at 200-225C/390-435F for about 13-15 minutes.
• Cut pulla apart and drizzle icing over the tops.
• Try not to eat them all in one sitting. :).

GUGELHUPF

Steps:

• Sprinkle yeast into milk to dissolve.
• In a large bowl beat sugar and butter until light and fluffy.
• Beat in eggs, one at a time.
• Stir in vanilla, lemon rind, raisins, and almonds.
• Mix salt and flour.
• Add milk and flour mixtures, alternately, ending with the flour mixture.
• Grease a gugelhopf mold*, budt pan, or tube pan.
• Pour batter into pan.
• Cover and let rise until doubled in bulk, about 2 hours.
• Bake in preheated 375 degree F.
• Oven for 40 minutes or until browned and done.
• Serve warm with butter.
• * The gugelhopf mold is know also as a turban-head pan.
• If this is not availiable, you can use the others with the same results.