Guest Post by Melanger: Voisilmapulla - Finnish Butter Buns
This is the post that I had been eagerly waiting to post for quite some time. Today I have the opportunity to introduce (if any introduction needed) to one of favourite baking blogs and the person behind it. Julia of Melanger Baking. Thanks Julia for accepting my invite and sharing your kitchen secrets with us.
From the moment I chanced upon her blog, I knew it was going to be a regular visit. Amidst so many great blogs around, what struck me most about her space was the innate homely feel about it. No fancy ingredients, no decorative toppings. But a trained hand that with a touch of warmth and love, transports you to a world of comfort. Just what I like about about cooking or baking – unpretentious comfort.
From the moment I chanced upon her blog, I knew it was going to be a regular visit. Amidst so many great blogs around, what struck me most about her space was the innate homely feel about it. No fancy ingredients, no decorative toppings. But a trained hand that with a touch of warmth and love, transports you to a world of comfort. Just what I like about about cooking or baking – unpretentious comfort.
From then on, I was hooked to her engaging writing style and her great recipe depository. But the best surprise was yet to come. When after seeing a monthly theme of “Fruits & Nuts in Baking” on her blog, I asked her about way to participate (just like we do with our events). And was so very pleasantly surprised when she told me her themes are only for herself. A way to focus on a particular area of learning.
So every month she challenges herself with a theme and creates new recipes on the theme, with topics ranging from 'French Pastry” to “Everyday Cakes” to the latest “Home made vs Store Bought”. Now how can I not admire a person who sets her own benchmarks and challenges to do better? Now hopefully we know the secrets of becoming even better...or maybe not. For that let's welcome Julia.
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Pulla dough is popular in my home. But the first time I baked these particular Finnish butter buns was the same the weekend I received Anamika’s email asking if I would like to do a guest post on her blog. (Of course I would!)
Pulla dough is popular in my home. But the first time I baked these particular Finnish butter buns was the same the weekend I received Anamika’s email asking if I would like to do a guest post on her blog. (Of course I would!)
So it seemed only fitting that I share this particular recipe, which I received from my lovely friend in Finland, then baked in my kitchen in Australia, and shared on Anamika’s blog in Bahrain, for all her readers around the world!
Thank you Anamika for the opportunity to publish share a guest post with all your readers.
Growing up in a very modest home, food was plain and simple. Meal times were practical and functional, and simply a means to an end. But that all changed. I instantly developed a curiosity of food once I started travelling in my early years. For the first time in my life, I discovered a seemingly never ending variety of new flavours, textures and tastes from Europe, Asia, the Middle East and the Americas (that weren’t all boiled, blanched and fried!). I was instantly hooked.
With an inherent sweet tooth, I became intent on discovering new dishes from around the world, teaching myself the fundamental techniques of patisserie and baking, finding recipes that will become a new favourite, and acknowledging the simple craft of homemade baking.
It wasn’t long before I realised there is such a reward that comes with baking. Knowing that with your own hands you can create something to share is incredibly gratifying. The joy on people’s faces, when you present even the simplest of dishes, is priceless. And for that reason, for me, there are very few things more humbling in life than baking.Since that very first venture overseas, over 20 years ago, everything I have learned about food is firmly part of my life. It wasn’t long before I realised there is such a reward that comes with baking. Knowing that with your own hands you can create something to share is incredibly gratifying. The joy on people’s faces, when you present even the simplest of dishes, is priceless. And for that reason, for me, there are very few things more humbling in life than baking.
Since that very first venture overseas, over 20 years ago, everything I have learned about food is firmly part of my life.
My food blog, Mélanger, was originally created in 2008 to simply publish my adventures in baking. But quickly it became more. Food blogging has been instrumental in making new friends, trading recipes and sharing tips and hints with other passionate bakers and cooks around the world.
This recipe has been adapted from a basic pulla recipe I received from a lovely professional baker friend in Finland. The lovely Ms Laaksonen uses this for a range of braids, loaves and buns. It’s truly versatile!
When you sink your teeth into these buns, you are instantly met with a rich, buttery crunch of sugar. Bite through, and you are then rewarded with an incredibly fragrant, sweet and soft dough. Trust me - these buns are truly addictive! Next time I’m making a double batch.**
Ingredients:
Makes 20 buns
For the Dough
250g evaporated milk
7g dried instant yeast
90g caster sugar
3g ground cardamom
60g eggs, about 1 large
5g salt
500g bread flour
100g unsalted butter, diced
For the Topping:
50g unsalted butter, softened
25g caster sugar
1 egg, lightly beaten
Directions:
- Warm the milk to 37C (lukewarm). Add to a bowl of a stand mixer with the dough hook attachment and allow to sit for five minutes.
- Add the sugar, cardamom, eggs and salt. Add in half of your flour and start to mix on a low speed for a few minutes. Then add a further quarter of your flour and mix again for a few minutes.
- Stop mixing when there is no dry flour in the dough.
- Then start to add the butter gradually piece by piece. Mix the dough for a few minutes once all incorporated.
- Lastly, add in the remaining flour and mix until dough comes together into a ball and no longer sticks to the sides of the bowl too much. It should be smooth, soft, elastic and slightly sticky.
- Place the dough in a slightly oiled bowl and cover with plastic wrap. Let it rise at room temperature until doubled - anything between 30-45 minutes.
- In the meantime, prepare two baking trays with parchment paper. When the dough has risen, sprinkle a pinch of flour on it and knead to deflate the dough.
- Divide the dough into 20 even pieces, roll each into a ball and place on the baking trays. Cover with a towel and leave to prove again for 20-30 minutes.
- In the meantime, make the filling by combining the butter and sugar together until well mixed, and preheat the oven to 200C.
- After 20-30 minutes, press the end of a wooden spoon into the centre of each bun to make a hole, and then fill with about 1 teaspoon of filling.
- Once all filled, brush with the beaten egg and then bake for 12-15 minutes until golden.
- These are most delicious eaten when warm, but are also great to freeze and re-heat wonderfully.
Someday if you see any such theme on my blog, you know the source of inspiration :). Now hop over to her blog, as she shares some Asian inspired baking, yes the theme of this month. And don't forget to check her excellent collection of macaron recipes.
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