I have been planning to make these buns for almost 3 months. I made poppy paste buns before with this shape (recipe is here) and I loved it (this is generally Swedish cardamom bun’s shape). So I wanted to try something different this time, using the same shape.
A couple of weeks ago, we celebrated the birthday of one of my close friends here, Zeynep, together with many other friends and family. I made the sweets for this gathering, while Zeynep’s parents-in-law prepared the salty snacks. It was this event where I got to taste this incredibly delicious bread!! I fell in love with it immediately, and I asked David and Tiina for its name and recipe. And so here comes one of the most delicious bread recipes from Finnish cuisine!
Before I moved to Finland, my relationship with berries was restricted to summer holidays in Sinop.
Well, actually this sandwich is great for breakfast too, especially big weekend breakfast or brunches if you like them. Family and friends around the table. During weekday everyone has their own schedule and breakfasts are rarely a common occasion, and even if it is, then it is just functional, so no long chats before leaving for school or work. But when you have time on the weekend, you can make a big, rich breakfast table and one of the things you serve can be this!
I didn’t know lingonberry until I came to Finland. I didn’t even know its existence. I ate it for the first time on my second day in Helsinki, as a sauce for a savoury dish (can’t remember what the dish was hmm…). After that my relationship with lingonbery has been quite formal with mutual respect!
People who know me well also know very well that I love hazelnuts. And yes I do. But the truth is, I also love all the other nuts, almost as much as hazelnuts. Especially pistachios. I can eat a whole bag of pistachios in one setting. Or I can turn them into an nice flour and make a gorgeous cake.
Sorghum flour and xanthan gum – the two ingredients related to gluten free & vegan baking, the two ingredients that I never tried before and the two ingredients that I substituted with other things before. But now, they are in this cake!
My relationship with pumpkin is getting serious, ahem. Well, after baking cakes and cookies with pumpkin puree, I started to wonder how it would taste and look in a dough. This curiosity ended up with cinnamon and pecan rolls. But I’d like to talk more about the sauce now, more specifically, the brown cheese in the sauce.
I’m super tired right now. Just came home from a catering gig after days and days of sick leave (I recovered from a horrible flu). Normally I would just go to bed and sleep, BUT, I desperately wanted this cake for this week’s gluten free Thursday. Because… Pumpkin makes me happy!
Finnish cuisine is full of different kinds of delicious “pulla”s. These are basically buttery buns with cardamom, which is the most Nordic ingredient ever. Some also have cinnamon, some have more butter than the others, some have extra sugar on top, some have cream in between… Their common characteristic is that they are all extremely delicious and they all look very elegant.
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