Mummi's Voipulla Recipe (Finnish Butter Buns)

This is a simple and relatively quick version of the traditional Finnish pulla recipe. It uses very little sugar, minimal kneading (practically none), and is light on flour. Once you've done one batch, you will be doubling this recipe every time because these are irresistible.

INGREDIENTS & STEPS:

1 pouch active yeast

1 cup warm milk (don't let it get too hot or it will kill the yeast)

1 Tblsp. sugar

Put these three in a large bowl and let stand in a warmish place until the yeast has activated (surface will be covered in bubbles). Should take about 10 minutes.

1 stick butter, melted but not hot (gotta keep the yeast alive)

3 cups flour (bread flour or unbleached is best)

1 tsp. salt

(Keep a raw egg, 1/4 stick of butter and some sugar handy - raw sugar is great if you have it. You'll need these later!)

Mix the butter, flour & salt into the yeasty milk. If you can get it to stick together with less than 3 cups of flour, then leave it at that. The less flour you use, the lighter the pulla will be.

Now let the dough rise in a warmish place until doubled in size. Preheat the oven to 350°F. Take out two cookie sheets and cover in parchment paper.

Punch the dough down, give it a few happy rounds of kneading. Then take little chunks and roll into golf-ball sized buns, placing them at a generous distance from each other as these will double in the oven. Then let them rest for about 10 minutes.

Take a small teaspoon or espresso spoon (if you have it) and take a small nugget of butter and press it into the center of a bun. If you don't own a small teaspoon, flip it around and use the other end to press the butter into the bun. Once all the buns are "butter-eyed", crack the egg in a teacup and mix it up with a fork or whisk, then brush each bun with the egg. Finally sprinkle some sugar on top and bake in the oven for 12-15 minutes until the buns are golden brown. 

Finns traditionally add cardamom to the dough but we grew up with non-cardamom pulla it so i left it off the recipe. Also, if you are able to obtain pearl-sugar, it will make your butter buns look fancy and more authentically Finnish than using regular, raw, or brown sugar. I have seen it sometimes at IKEA, of all places! But more often than not, i've made do with raw sugar.

 If you want to make Finnish korvapuusti (cinnamon rolls), go a little heavier on the flour and knead the dough more because it has to be rolled out into a rectangle. Spread butter over it, sprinkle sugar and cinnamon, and then roll it up from the long edge, cut into diagonal slices and stand them up on the baking sheet it the thinner end pointing up. Let rest, brush with egg, top with sugar and bake until golden brown. 



 Last words: It seems that every time i bake up a batch of these, there is at least one pan that ends up being buttered and sugared before the egg wash. You definitely do not want to do the egg wash before the butter-eye because the butter will just slide off the bun. However, it is possible to swipe some egg on a sugared bun if you accidentally go sprinkle-happy and forget the egg brush step...unless you've covered the bun in sugar, then you'll just have to settle for a matte bun. Finally, if you don't have any eggs, milk will do the trick in a pinch.

Happy Baking!!!

I Can't Believe It's Vegan Chili!!

INGREDIENTS:

2 tablespoons vegetable or coconut oil
1 onion (medium or large)
1 red and/or green pepper (capsicum)
2 chipotle peppers (sold in small cans)
4 - 5 cloves garlic
3 tablespoons chili powder
2 teaspoon cumin
1 teaspoon dried oregano or Italian seasoning
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper, optional

3/4 - 1 cup bulgur wheat

1 can crushed tomatoes 28-ounce

2 cups of water

1 can diced tomatoes 15 ounce

Salt to taste

2 cans favorite beans 15-ounce, rinsed and drained

Secret ingredients that add a twist: use beer instead of water; add a square of cooking chocolate or a tablespoon of unsweetened cocoa powder.

Topping suggestions: shredded cheese and/or sour cream - mind you, now it's no longer vegan...

Chop up the onion and green peppers as fine as you like it. Chop the chipotle peppers on a separate cutting board as fine as you can, (protect your hands and eyes). Heat the oil in a large pot or dutch oven and sauté the onions until tender. Add pepper, garlic, chipotle peppers, and seasonings - don't scorch 'em just heat them until fragrant. Pour in the crushed tomatoes and the can of diced tomatoes; add bulgur wheat and water and bring just to a boil. Turn down the heat and let simmer covered, for about 30-40 minutes. Stir occasionally, adding more water if needed - the bulgur likes to stick to the bottom of the pot so make sure you have enough liquid to keep things unstuck. Once bulgur wheat is soft, add the beans and heat up; salt & season to taste; serve.

Mum's Recipe for Finnish Fish Soup (Kalakeitto)

INGREDIENTS:

1 pkg. of frozen Tilapia, Salmon, whatever your favorite fish

5-6 potatoes

1 onion

water

milk, half'n'half, or heavy cream

Knorr chicken bouillon

dried or fresh dill

dried or fresh parsley (optional)

salt & white pepper

butter or oil for sautéing 

Serve with a fresh-baked loaf of sourdough or Finnish rye bread with good butter.

Peel the potatoes and cut them into bite-size pieces. Set them aside. Chop up the onion as fine as you like it. Get a large pot or a heavy duty dutch oven. Heat the butter or oil and sauté the onion in the large pot until tender (sprinkling a little salt on them helps the process along). 

Now add water, filling the pot up to about a third or half with water. Throw in the potatoes, add a couple of bouillon cubes, bring to a boil and reduce heat to medium, cover the pot and cook the potatoes until tender. (Depending on the size of the potatoes but this will probably take about 10 minutes or so).

Time to add the frozen fish! (Thawed or fresh fish is fine, too). Most of the fish will break up on its own but you can break it up into smaller pieces once it's cooked. Add about a cup of milk, little less if using half'n'half and only about 1/4 - 1/3 cup if it's heavy cream. Add some white pepper and salt to taste (a light sprinkle of chipotle pepper would warm it up nicely). Add the dill (and parsley). Let simmer on low while you set the table and slice up the bread. Call the troops and ladle out the soup! 

Tankful of Thankful

This journey of mine is not a solitary undertaking. Before i ever drew breath, faithful souls were already praying over me and my eventual travels. From the moment i was born, various arms and hearts have carried me along, their prayers shielding me from harm. My parents poured out their hearts, energies, and wallets to provide me with a care-free, inspiring, and abundant life. They shared freely of their wisdom and faith. They patiently received the insults and offenses of my prideful ignorance and foolishness, and lovingly restored me to a right mind and heart. Even today, their prayers and care support my every step. Their vigorous diligence as faithful servants remain as my guidepost in my continuing journey.
Though i cannot see behind the next bend along my path, i know that my aim remains the same regardless of what lies ahead.

Along the way i encounter many fellow travelers who each in their own way share the path with me. Many provide sweet fellowship, others share their wealth & wisdom to aid me on my way, and some help me through treacherous passes. I delight in each encounter and cherish the moments and miles that i am able to wander with them.






Though my journey is my own and no one else can walk it for me, i have traveled a long spell together with another who has provided me with protection, sustenance, and companionship. My ranger companion is a cherished gift and should my thankfulness falter, i am gently reminded when we encounter others on the road whose travels are fraught with frustration and fighting, or consuming loneliness.

Each morning promises brand new vistas. Even in the most desolate chapters, there is always something at work and hidden treasures to be discovered. One must not be deceived by the seemingly endless miles of the same-old-same-old. It is never really quite so. Hopelessness and despair set in when one begins to believe that mirage, and i am eternally grateful for the times when i have been pulled out such debilitating traps by the saints and angels sent along to aid me. The most unexpected twists can appear out of nowhere and entertaining wanderers suddenly arrive upon the scene to help spend down the miles because the Trail-Master is never constrained by geography or weather.

I don't know how long my journey is until i reach the end, but i do know that as long as i do my best to keep my tank full of gratitude, this adventure will not disappoint and the destination will be even better than the journey.