My recipe mentioned putting “lump sugar” on and i didn’t know what that was, so I sprinkled some dark brown sugar instead. Also unfortunately didn’t have sliced almonds. I haven’t seen or tasted it before but I’m excited, it looks pretty close to right based on pictures.
https://www.reddit.com/gallery/1tw8mds
Posted by NotMeg16
9 Comments
yep looks like pulla
No you need that lump sugar, I’m sorry. It looks great. But that sugar on top is what creates an explosion that is necessary. Again looks great! Just need that sugar
looks like pulla, as long as there’s cardamom in it, it fits the bill, the lump sugar you mentioned is called raesokeri lit. “hail sugar” in Finnish, it’s a lot more coarse than other types of sugar & doesn’t fully melt into the pulla when baked, so it stays as these lil crunchy granules, it seems to go by pearl sugar & nib sugar in english, but I wouldn’t be surprised if it’s just very uncommon outside of the nordics
almonds aren’t as common of a pulla topping as pearl sugar is, and honestly I think I mostly see almond-topped pulla around shrove tuesday, as the treat associated w/ shrove tuesday here is a pulla that’s been split in half and filled with either jam & whipped cream or almond paste & whipped cream, and the almond slivers on top can be a nice way to communicate that the filling also contains almonds as it’s not really visible otherwise whether a particular pulla has jam or almond paste
If in the US, you can find raesokeri as ‘(swedish) pearl sugar’ online. It’s weirdly not widely available in person.
Update: Eating it with a nice breakfast blend coffee now (as a kind of finnish twist on breakfast for dinner) and yeah I get it, this is so delicious and comforting
The most important part is cardamom, if a bun doesn’t have cardamom, then it’s not considered a bun in Finland. Lump sugar is like granulated sugar but slightly chunkier, the main attraction is that you can bite into the sugar grains and it makes a pleasant pop of sweetness.
How did you bake it?
This kind of larger pulla, i recomend something like 175°C-180°C 15-20minutes.
It takes some time to make the center of the pulla hold together.
Pulla is good.
It’s pearl sugar in Australia.
Looks nice! Thank you for reminding me of my mamma…she used to cut it into sticks’ and dry it to dunk into kahvi.
I make pulla, but not in this shape.
Kiitos.
In Finnish the sugar is raesokeri and the word rae translates to granule and hail, which sort of tells you what it looks like. Lump sugar is more like palasokeri, the cubes some put in their coffee.
They look really good for a first try. Maybe a bit on the brown side and uneven in size, but if that really was your first time making pulla, you’re ancestors must be happy.
The elongated shape you made is a pullapitko. You can use the same dough to make round separate ones, that don’t need cutting. About the size of half a fist.