Archive for the ‘Dallas-pullas’ Category

Could almost say that this recipe goes for my sister, who actually is in Dallas now. Though I guess one might eat doughnuts instead of pullas over there…

Actually I don’t know where the name for these pullas derives, but I doubt it has much to do with the actual Dallas. Reading some forums it seems that Dallas was a popular TV-series the time these pullas were invented and that would have led to the name. Who knows…

Well, but I know that they are super delicious. The absolute best recipe for these pullas was published by a Finnish food magazine “Maku” some years ago, and luckily it still can be found online.

And this is my version of it in English, some pictures of the process can be checked here.


3 dl   Milk
1 dl   Sugar
2 ts   Cardamom
1/2 ts   Salt
25 g   Fresh yeast
about 7 dl   All-purpose flour
100 g Margarine

For the filling:
150 g   Margarine
200 g   Quark
1/2 dl   Light syrup
65 g   Vanilla sauce “custard” powder, the one that can be prepared also with cold milk
1 tbl   Vanilla sugar

Egg for brushing

1. Soften or melt the margarine.

2. Measure the sugar, salt, egg and cardamom into a bowl. I really think cardamom is a must in any pulla-dough, but if you don’t like the taste after trying, then drop it.

3. Warm up the milk ’till lukewarm and dissolve the yeast into it. Mix together with the sugar, salt, egg and cardamom.

4. Add the flour in couple batches kneading well all the time. Knead ’till the dough starts to come off from the edges of the bowl and you have obtained a smooth dough.

5. Add the soft/melted margarine and knead ’till fully combined. Cover the dough and let it rest for about an hour and a half ’till doubled.

6. Prepare the filling. Melt the margarine and mix together with the other ingredients ’till smooth.

7. Once the dough has proofed, pour it onto a floured working table. Dust the top with a little bit of flour and roll out into a rectangle, ’till the dough is about 1-1,5cm thick.

8. Spread about 3/4 of the filling evenly on top of the dough. Wrap the dough into a roll and cut into 2cm thick slices.

9. Place the slices on a baking paper. Leave some space between the pullas for them to rise freely. I made mine in cupcake molds ’cause my oven is so small and this way I could bake them faster. Works ok too, though the pullas stick a little bit to the paper forms.

10. Cover with a kitchen towel and let the pullas proof for further 15-30 minutes. Heat up the oven to 225°C.

11. Brush the pullas with an egg and put about a teaspoon of the filling on top of each. (If you don’t have enough filling left also some pearl sugar would do – or then you can glaze them with powder sugar glazing after baking.)

12. Bake in a few batches in the center of the oven for about 10-15 minutes ’till golden brown.

13. Cover again with a kitchen towel so that the pullas stay soft. Let them cool down a bit and enjoy with a cup of chocolate!


ps. Starting to be quite a summer here in Germany – reached already 19.6 degrees yesterday and I’ve already counted 7 butterflies! And yes, I’m still baking bread too, trying to learn to make baguettes and.. ..not so good results so far.

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