Pickupallat - sweet bread rolls from Finland


Preparation time: 20 min.
Cooking or baking time: 10 min.
Total preparation time: 2 hours 15 minutes

Sweet bread rolls from Finland (piccolallate)

Ingredients for the yeast dough

  • 150 g of flour, type 550
  • 350 g of flour, type 405
  • 3/4 teaspoon salt
  • 1 tsp cardamom
  • 80 g of butter
  • 80 g of sugar
  • 1 egg yolk
  • 200 ml of whole milk
  • 25 g of yeast

For painting

  • 1 egg
  • 1 mouthful of milk


Place the two types of flour in a mixing bowl and mix with salt + cardamom.

Warm slightly 200 ml of whole milk (only slightly warm), melt butter and sugar in it and remove from heat immediately. Only now is the egg yolk quickly stirred up. If the milk were too warm, the yolk would coagulate immediately! So if your milk has become too warm, let it cool down before you stir in the yolk.

Now crumble in the fresh yeast and mix everything with a wooden spoon until the yeast is completely dissolved

.Whole milk with butter, sugar, egg yolk and yeast

Pour this yeast-milk mixture into the mixing bowl with the prepared flour and knead the dough well in the food processor for at least 5 minutes. (Of course with the dough hooks of your hand mixer, takes only longer).

Add yeast-milk mixture to the flour

The dough should slowly loosen itself after about 5 minutes of kneading time from the edge of the bowl and no longer stick to the hands. If so, only incorporate very little flour. The dough should be soft, smooth and elastic. (Like an earlobe).

The dough should be soft, smooth and elastic. (Like an earlobe)

Take the dough out of the bowl and shape it into a ball. She puts her back in the bowl, covers it with a damp kitchen towel and sets it for 1 hour in a warm, draft-free place to Gare.

Form the dough into a ball

After the dough rest, your dough should have increased significantly - similar to the photos.

Poured dough after the rest period

Push it on the lightly floured work surface, form loosely a ball again and let it relax for 5 minutes.

Push the dough onto a floured work surface

Then you slice off small pieces of dough with a dough card or a knife. I always weigh them exactly, so that all buns are the same size. My dough pieces each weigh 70g and I think that makes for a nice size.

Now take each piece of dough in the hollow of your hand, squeezing it a little flat and fold it once like an envelope. (Stretch & fold). This will give the blank a bit of surface tension and will be nice and smooth. Now put the blank end down on the work surface and grind it with the hollow hand (with circular movements) to a ball. This is very fast and all dough pieces are done.

The dough balls I put after shaping always directly on the plate. Now cover the dough pieces again with the damp kitchen towel. In a warm place (eg in the oven) they are allowed to rest for another 45 minutes. This is important so that the dough pieces will rise nicely later on when baking!

Place dough pieces on a baking tray and cover with a damp dishcloth

Tip: Yeast dough does not like drafts. He feels most comfortable in warm surroundings; covered with a damp cloth, so that the dough surface does not dry.

After 45 minutes of dough rest you brush the dough pieces with the mixed egg mixture ...

After the dough rest, the dough pieces are brushed with the mixed egg mixture

... and sprinkle hail sugar on top. (If you prefer almond flakes - you can do that, but you have not tried it yourself yet).Then sprinkle hail sugar on top as needed

Preheat your oven to just under 200 ° C.

Only when the baking temperature is reached, the plate comes into the lower third of your oven. Baking time: 10 minutes - no longer! Otherwise the rolls will be too dark. It's unbelievable how fast that works! your rolls should be light golden brown color have, as can be seen in the photos. They can not become darker because it spoils the good taste.

Baking time: 10 minutes - no longer! Otherwise the rolls will be too dark

After the baking time brings out your buns. N / A? Is that a wonderful scent? Let it cool for a few more minutes before you eat the first. : o) These rolls are incredibly soft and fluffy; You will experience it! Fresh from the oven, still lukewarm, they simply taste incredibly good! But they are still fresh the next day too.

Sweet rolls with apple jelly

Sweet rolls with apple jelly

Sweet rolls with butter

Sweet rolls with butter

Sweet rolls with Nutella

Sweet rolls with Nutella

The dough can be wonderfully processed and is also ideal for those who have not yet really ventured to baking with yeast dough. The cardamom only subtly emphasizes the wonderful taste of these soft bread rolls; so be sure to join in the dough!

I wish you much joy in baking and good luck!

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