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Title: Because...(recipe added!) Post by sandie99 on Mar 9th, 2008, 7:37am Because... ...it's Sunday ...I'm feeling rotten - I managed to catch my second cold this year ...my shift begins at 8am instead of 9am tomorrow ...I know that Timo likes them ...I felt like baking, so I made lots of traditional Finnish delights called pullia/sweet buns! :) http://i19.photobucket.com/albums/b176/sandie99/sweetbuns08small.jpg |
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Title: Re: Because... Post by DennisM1045 on Mar 9th, 2008, 8:06am Those look great Sanna! They'd probably be stale before they got here though ;;D I hope your cold is a short one. ((((HUGS)))) -Dennis- |
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Title: Re: Because... Post by barry_sword on Mar 9th, 2008, 8:37am Sanna, sorry you caught a cold, Angie has a nasty one also. She had to walk to work this morning at 7:00am (about 2 km's) as we are sorta snowed in. Those pullia/sweet buns look very good! Hope you feel better soon! :) |
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Title: Re: Because... Post by Melissa on Mar 9th, 2008, 10:29am mmmmmmmmmm, oh man how I love bread!! Sorry for the sickness Sanna. If it makes you feel better, Eli got sick with some stomach bug at the hospital the day I came home (Monday), then Lily got sick Tuesday night, then Jesse did on Thursday. Thought I was going to get it too, but only got a few symptoms for a day and then it decided to move on. big HUGSSSSS!! |
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Title: Re: Because... Post by sandie99 on Mar 9th, 2008, 11:16am Thanks, guys! :) Sweet buns are very Finnish and they can be made in many shapes and sizes, that one is the basic one and my favourite. Some use almond pieces and butter on the top of the buns, but I prefer to use just sugar. I did think about getting some kind of chocolate and put pieces of that on the top, because Timo loves that. Dennis, you're probably right, they'd be stale before you'd get them... If the mailman won't steal them before that, that is... ;;D Maybe I must one day visit you guys and make some of them in person. ;;D Barry, I'm so sorry to hear that Angie has a nasty cold as well! Vibes for a speed recovery, Angie! Mel, I hope that Eli, Lily and Jesse are feeling better soon. I hear that the stomach bugs are dreaful. Lots of speed recovery vibes for them as well! I'm glad that you didn't catch it. Sanna |
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Title: Re: Because... Post by Jonny on Mar 9th, 2008, 11:26am I love sweet buns.......really love sweet buns!!!! ;) |
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Title: Re: Because... Post by Langa on Mar 9th, 2008, 11:29am Wow...those sweet buns sure look yummy. Would hit the spot with a nice cup of coffee right about now. Sigh... Hope you feel better Sanna. Love, Langa |
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Title: Re: Because... Post by Rosybabe on Mar 9th, 2008, 3:07pm ooh they look so good! Yummy!!! :P |
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Title: Re: Because... Post by Charlie on Mar 10th, 2008, 8:59am The almond would be good. My Mom often used cardamom but then we were all Swedes in this family. There are 10,000 Swedes in my little town and the bakeries used to put it in everything. Hope you're feeling better Sanna. Charlie |
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Title: Re: Because... Post by kayarr on Mar 11th, 2008, 12:58am on 03/10/08 at 08:59:03, Charlie wrote:
Being married into the swedish family they put it in EVERYTHING don't they? m;) Sanna, I would love the recipe to those beautiful little delights. Would you mind sharing it with me? (please,please,please......:) |
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Title: Re: Because... Post by George_J on Mar 11th, 2008, 1:20am on 03/11/08 at 00:58:14, kayarr wrote:
What she said. We have ways of making you reveal your secrets, little girl.... ;) Best wishes, George |
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Title: Re: Because... Post by sandie99 on Mar 11th, 2008, 5:46am I'll translate the recipe as soon as my brain begins to work normally... ;;D But I'll let you know a little secret already: it does contain cardamom! ;) It's one of the most important ingredients actually. And because it's one of my faves, I usually use it with everything I possibly can. :) Every Finnish kid who has cooking lessons in school learns to make sweet buns as well. It's recipe varies a bit regionally and many moms have their own special tricks. Many of my best summertime memories are related to those rainy days which we spent making sweet buns. ;) Sanna |
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Title: Re: Because... Post by Sean_C on Mar 11th, 2008, 6:25am Damn those look tastey [smiley=grin2.gif] |
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Title: Re: Because... Post by LeLimey on Mar 11th, 2008, 6:43am Sanna tell me there's no cardomon in Cloudberry jam?! Or Lakka?! Good grief! Hmmm.. I can feel a trip to Ikea coming on. Wanna come for Fika with mazarins Sanna? I'll even make a Tosca torta if you bring sweet buns! |
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Title: Re: Because... Post by sandie99 on Mar 11th, 2008, 7:04am Helen, no worries, so far I haven't seen a version of cloudberry jam with cardamom in it. I actually haven't put cardamom in jam...ever. BUT I have made a cloudberry cheesecake with cardamom and I tell you... they go very well together in that way. :) Quote:
Sounds great to me! ;) Now gotta find a way to distract the airport security so that I can bring the sweet buns without anybody paying too much attention... ;;D Any ideas..?? Sanna ;) |
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Title: Re: Because... Post by LeLimey on Mar 11th, 2008, 7:39am Just put them in Timo's luggage and look innocent LOL I'll allow you to use my kitchen if you need to - and you know how I am about that! I barely let the kids make toast! |
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Title: Re: Because... Post by George_J on Mar 11th, 2008, 7:48am on 03/11/08 at 07:04:35, sandie99 wrote:
Well.....I had a thought, but you could only smuggle two of them. Best, George |
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Title: Re: Because... Post by LeLimey on Mar 11th, 2008, 7:55am GEORGE!!!! I'm shocked and stunned! :o My flabber has never been so gasted! [smiley=JAW_DROP.gif] Raises a thought though - how are you going to smuggle the turkey when you come and teach me how to brine it like you did last year?! ;;D |
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Title: Re: Because... Post by sandie99 on Mar 11th, 2008, 8:33am I can look innocent... ;) Putting the sweet buns into Timo's luggage makes all sense; the last time we were at the airport it was his bag which was searched, not mine. Apparently his camera was very suspicious one... Helen, I'm honored! :) I'm actually a good kitchen quest and making sweet buns isn't as messy as it could be. All I need is one big bowl for the dough and some kind of baking tray where to actually make the buns. Other than that it's just mixing the ingredients and watching the oven. ;) Sanna |
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Title: Re: Because... Post by echo on Mar 11th, 2008, 5:42pm on 03/09/08 at 11:26:17, Jonny wrote:
Quit eyeballing my arz buckshot! [smiley=moon.gif] |
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Title: Re: Because... Post by sandie99 on Mar 12th, 2008, 7:46am Now this recipe is a based on the one I use and the American one I found online (http://www.cooksrecipes.com/bread/sweet_buns_recipe.html). I checked online recipes for correct baking terms and the temperatures you guys use over there. Now, I'm not 100 percent sure about how accurate amounts are in comparison with the recipe I use, but the ingredients were basically right; I use milk instead of hot water and I add cardemom and cinnamon to the dough and put some egg (as spread) and sugar on the top. And when I converted the Celcius temperature I used (200-225C) I got bit higher (392-437F) than used in this recipe. So, knowing all that, if you want to give it a go, this is approximately the recipe: Sweet Buns 1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons 1/2 cup granulated sugar 1 1/2 teaspoons salt 1 teaspoons cardamom cinnamon (add some) 1/2 cup butter 1 1/2 cups warm milk 1 egg 6 cups all-purpose or bread flour In a large mixing bowl combine yeast and salt. Add egg, then sugar, cardamom, cinnamon and warm milk. Mix in 3 cups flour, one cup at the time. Then add the butter, mix well (usually you need to do that by hand to make sure the butter will mix in equally). Add the rest of the flour. Mix well, but don't mix too much, the dough needs to stay quite soft. Cover the bowl with a damp towel and allow the dough rise until it's about doubled its size. When the the dough is ready, pour it onto a floured surface. Shape into buns, put them to a baking tray. Cover the buns up with a dump towel for a while. Break one egg in a cup. Stir. Spread it to the buns, then put some sugar on the top of the buns. Bake at 375*F for 10 to 20 minutes Check the buns after 10 minutes; they're ready when the buns have got some nice brown color and the bottom of the buns is nicely brown. The buns are yummy warm and cold, just like that or with a cup of coffee/tea/juice/hot chocolate. Every February Finns make sweet buns, cut them in half, add some strawberry jam and whipped cream and call them Laskiaispullia or Shrove Buns after February fest Laskiainen/Shrovetide. :) Sanna |
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Title: Re: Because...(recipe added!) Post by kayarr on Mar 12th, 2008, 7:56pm Thank you so much. My wonderful Swedish descent husband and his family will enjoy these a lot! (ok, me too:) Thanks for all the work. ((((Sanna)))) |
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Title: Re: Because... Post by Jonny on Mar 12th, 2008, 8:25pm on 03/11/08 at 17:42:32, echo wrote:
Why?......Its so cute and hairless, may I toss it?.....LMMFAO!!! ;;D |
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Title: Re: Because...(recipe added!) Post by Charlie on Mar 12th, 2008, 11:22pm Yum.... I'm moving in with Sandie. That sounds pretty close to my mom's baking. You're making me hungry.http://www.netsync.net/users/charlies/gifs/POPCORN 2.gif Charlie |
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