Finnish Foodie from DownUnder

Pulla, or buns, are deeply cherished in Finnish culture, holding a special place in our traditions and hearts. For Finns, enjoying pulla is almost an art form—we know instantly whether it’s good or no so good. A truly good pulla is everything it should be: soft, airy, fresh from the oven, and full of rich flavour.

Pulla is not just a treat; it’s a symbol of comfort and togetherness. Especially at Christmastime, pulla is a must-have on the table, filling homes with its sweet, warm aroma of cardamom and bringing people together to celebrate the season.

I have fond memories of baking pulla with my grandma when I was a child. It was such a special time, filled with warmth and joy in her kitchen. The smell of freshly baked pulla still brings back those cherished moments.

Pulla dough is incredibly versatile, making it the perfect base for a variety of baked delights. From classic plain round pullas to cinnamon swirls, vanilla-filled buns, and blueberry-stuffed treats, the possibilities are truly endless. Each variation has its own charm, and with pulla dough, creativity knows no bounds.

However, when it comes to Christmas, one pulla creation stands out above the rest: Lingonberry Quark pulla. These festive buns combine the tartness of lingonberries with the creamy richness of quark, all nestled within the soft, fluffy embrace of pulla dough. They embody the flavours and spirit of a Finnish Christmas, bringing together tradition, warmth, and indulgence. The vibrant red of the lingonberries adds a festive touch, making these pullas not just delicious but also visually stunning.

Start by heating the milk in a pan until lukewarm (do not let it boil), then transfer it to a large bowl.

Start by adding about a tablespoon of sugar to the milk. Then, add the yeast. For the best results, fresh yeast is ideal, and you can usually find it at well-stocked delis or specialty food stores. Fresh yeast gives pulla its wonderful texture and flavour. However, if fresh yeast isn’t available, dry yeast is a perfectly fine substitute. While the flavour might be slightly different, dry yeast still does the job and will yield delicious results.

Give the mixture a quick stir with a fork and let it sit for about 10 minutes to allow the yeast to activate. Once the yeast is ready, you’ll notice a light foam forming on the surface. If you don’t see any bubbling or foam, it could mean the milk was either too hot or too cold, preventing the yeast from activating properly.

Once the yeast has activated, add the rest of the sugar, cardamom, salt, and egg. Whisk everything together thoroughly until well combined. Slowly add the flour, whisking as you go, and then switch to folding the mixture until all the ingredients are well incorporated. Finally, add the softened butter and knead the dough. You’ll end up with a soft, smooth dough that isn’t sticky.

Grease a bowl and place the dough inside.

Cover it with a clean kitchen towel and set the bowl in a warm area.

Allow the dough to rise and double in size, which should take about an hour.

As it rises, it will become lighter and more airy, creating the perfect texture for your buns.

Once the dough has doubled, it’s ready to be shaped and baked into delicious pulla.

Preheat the oven to 200°C and line oven trays with baking paper.

Shape the dough into 24 buns or balls.

Allow the buns to rest for about 25 minutes.

Prepare the filling. Since I live in Australia, I use cranberries instead of lingonberries.

Also quark is very common in Finland but can be quite hard to find in Australia. I’ve managed to find it at a fantastic deli near where I live. It’s just a matter of asking around and searching for it.

Mix all the ingredients for the filling, leaving out the berries for now.

Take a small glass and dip the bottom in flour.

Press it firmly into the centre of each dough ball to create small wells.

Place 3-4 cranberries into the well of each dough ball.

Top each bun with about a spoonful of the filling.

Place a few more berries on top.

Finish by adding a small dollop of lingonberry jam on top.

Brush the dough with egg yolk.

Bake in the centre of the oven for 15 minutes.

Let the buns cool before transferring them to a wire rack.

At this stage, the warm, sweet aroma will fill your kitchen, just as it did mine.

The soft, fruity centres make every bite a delicious treat.

These buns are best enjoyed fresh, but they can also be frozen to enjoy later. Serve them with a cup of coffee or cold milk for a perfect Finnish-inspired treat. They’re sure to bring a touch of festive joy to any table!

Ingredients:

• 2.5 dl milk
• 30g fresh yeast or 3 tsp (11g) dry yeast
• 1 dl (88g) white sugar
• 2 tsp ground cardamom
• 1 tsp salt
• 1 large egg
• 8 dl plain flour
• 100g butter

Filling:

• 250g quark
• 1 large egg
• 1 tsp ground cardamom
• 1 dl white sugar
• 150g cranberries
• some lingonberry jam