Pull apart -pulla

Olen ennemminkin kertonut, kuinka pullan leipominen ei ole minun juttu. Pidän pullasta, erityisesti korvapuusteista, mutta niiden leipominen ei tunnu onnistuvan koskaan. Sisus on raaka ja päällinen palaa. Maku- lehden Lunni leipoo -blogista löysin pull apart -pullan reseptin. Flunssan selättämisen toivossa testasin - varauksella - reseptiä ja hyvä että testasin! Pullaviipaleet paistuivat vähän bostonkakku-tyyppisesti yhteen, mutta nimensä mukaisesti pullasta saa vedettyä parin viipaleen annospaloja. Lämmin, tuore pulla ja lasillinen kylmää maitoa on aika lyömätön yhdistelmä. Jos pullaa sattuu jäämään, seuraavana päivänä siitä voisi tehdä french toast-henkistä aamupalaa tai bread pudding-tyyppistä jälkiruokaa.

Tein pullan muutoin reseptin mukaan, mutta lisäsin noin teelusikallisen kardemummaa maidon sekaan ennen lämmitystä ja käytin hieman vajaan pussillisen kuivahiivaa tuorehiivan sijaan. Kohotin pullan vuoassa noin 40-asteisessa uunissa ja voitelin sen kananmunalla ennen uunin alatasolla paistoa.

In English:

Baking cinnamon buns is really not my forté. I love cinnamon buns, especially the Finnish korvapuusti, but for one reason or the other it never seems to go according to my plan. The inside stubbornly stays a bit raw and the outside gets burned, so I've given up. However, I found this pull apart- cinnamon bun's recipe from Lunni leipoo -blog. The bun slices get baked together but as the name says, you can pull apart pieces of the bun. Warm, fresh cinnamon bun and a glass of cold milk is quite an unbeatable combination. Would there be any leftovers the next day, you could use the bun for french toast as breakfast or bread pudding as a dessert.

I baked the bun almost according to the recipe (translated below). The only changes were cardamom and dried yeast instead of fresh yeast. I also brushed the proofed bun with eggwash before baking it.

2,25dl milk

1 teaspoon cardamom

120g butter, melted

0,75dl sugar

9-10g dried yeast

+-8dl flour

Mix the milk and cardamom and warm up to about 42*C. Mix the yeast and 2dl of flour together. Whisk together the spiced milk, melted butter, sugar and the yeast and flour mixture until smooth. Add the rest of the flour gradually and knead the dough for 5-10 minutes until it's springy and soft. Proof in a warm place under a cloth until the dough has doubled in size. Roll the dough to about 50x30cm rectangle and spread the filling on top:

55g butter

1dl sugar

1 tablespoon cinnamon

Melt and brown the butter, but be careful as the butter gets easily burned. Let the browned butter cool down and spread on top of rolled-out bun dough. Mix together the sugar and cinnamon and sprinkle on top of the buttered dough. Cut the dough into slices, pile the slices together and cut into squares. Place the squares to a buttered bread tin (22x12cm) and let proof again (covered) for 20-30 minutes. I proofed mine in the lower level of a 40*C oven. Brush the bun with eggwash and bake in 175*C for about 25-35 minutes. If the top starts to turn dark, cover the bun loosely with baking paper. Let the bun stand a while in the tin and transfer to a plate or cut/pull into slices straight in the tin. Oh the yumminess!