Pulla Straight Dough and Sourdough
I have been meaning to make pulla for awhile, ever since various intriguing posts on the subject. I followed a combination of jarkkolaine [1] (formula) and Julie J [2]. I only had cardamon pods, so sort of stripped them and crushed them in my coffee grinder. Not so easy. The cardamon makes this incredibly tasty. I am guessing that adding either a poolish or making these sourdough would make these even better, but that could be gilding the lily.
I tried this with infusion and sourdough today. They look pretty similar to the above, but definitely prefer the sourdough version. These were alarmingly delicious. This is a simple change to Jarkko's formula and uses Julie's finishing instructions.
12/8/2013 | |||||
Cardamon buns | |||||
Final | Starter | Total | BP | ||
KAAP | 200 | 50 | 250 | ||
Milk | 125 | 125 | 50% | ||
Water | 33 | 33 | 13% | ||
Butter | 45 | 45 | 18% | ||
Sugar | 38 | 38 | 15% | ||
Eggs | 13 | 13 | 5% | ||
Crushed Cardamon | 2 | 2 | 0.8% | ||
Salt | 2.5 | 2.5 | 1.0% | ||
67% White Starter | 83 | ||||
Butter dabs | |||||
Egg wash | |||||
Powdered Sugar | |||||
Heat milk (microwave 1 minute) | |||||
Add crushed cardamon and let sit around 20 minutes | |||||
Mix all ingredients but butter until strong | |||||
then add chopped room temperature butter | |||||
bit by bit until incorporated | |||||
(I used Bosch compact for all mixing) | |||||
Bulk Ferment around 2 hours with 1 S&F | |||||
Shape into 6 balls | |||||
and proof on tray with parchment around 30 minutes | |||||
Press thumb down in middle of each bun | |||||
Put a dab of butter in the indentation | |||||
Eggwash and then sprinkle with white sugar | |||||
Bake for 14 minutes oven preheated to 360 | |||||
then reduced to 325 | |||||
with convection on |