Finnish Sweet Bun Dough: Up to the First Fermentation


Scandinavia is Cardamom Countries

In Finland, when you go to a bakery, you will find fried donuts, danishes, and many other pastries. And almost always, they are flavored with cardamom.

Cardamom, of course, cannot be found in Finland. Even so, the Nordic countries are the second largest consumers of cardamom after the Arab countries.

All Finnish Loves Cardamon?

However, not all Finnish people like cardamom.

My personal top three “THIS IS FINLAND” things  are sauna, coffee, and cardamom. But there are a certain number of people who say they don’t really like any of them.

When I was teaching a class at a Finnish high school, I told the class that I didn’t like saunas. Most of the 30 or so students in the class were surprised that I didn’t like sauna. But one student said, “I DON’T like saunas either! Not all Finnish people like saunas! “.

Considering the quiet and gentle and quiet nature of Finnish people, it must have been something inside her to be so insistent.

Anyway, as with saunas, not everyone likes cardamom. And for bread, you can decide whether you use cardamom or not. Both become Finnish bakery.

Finnish Sweet Bun, Pastry Dough: Up to the First Fermentation

Finland is sweet bread heaven. This is a recipe for bread dough, the basis for cinnamon rolls and many other sweet buns.
Prep Time0 mins
Cook Time15 mins
Rest After Cook1 hr
Servings300 g wheat
  • wheat flour (*1) 300 g
  • milk 200 g
  • brown sugar 40 g
  • butter 40 g
  • fresh yeast (or 8g dry yeast、*2) 15 g
  • coarsely ground cardamon (if you want) 1 tsp
Finnish flour is all strong flour, include protein more than 11%.
Flour Classification in Japan, Finland, USA, Europe
The way flour is classified differs by country. Here is how flour is classified in Japan and Finland, also in Europe U.S.
In Finland, you can find fresh yeast in even the smallest of markets, and I prefer to use fresh yeast because it is inexpensive (about 30 yen for 50g) and has a good flavor when baked.
Heat 200g of milk in the microwave for about a minute to get it nice and warm. Add the fresh yeast, tearing it into pieces, and mix gently with a spoon.
The yeast may sink to the bottom and clump up, so scrape it out when you combine it with the other ingredients.
Never add any ingredients other than milk. Some recipes call for activating the milk and sugar with yeast, but this is a different kind of yeast, not the familiar instant dry yeast or fresh yeast.
For fresh yeast, it is enough to warm it up, and adding sugar or salt will kill the yeast bacteria.
Japanese recipes often specify where to put the sugar, salt and yeast, but I believe it doesn’t make any difference as long as you combine the ingredients and start mixing right away.
As for not putting the yeast and salt next to each other, as mentioned above, even sugar has the ability to kill yeast. It’s just that you don’t want them next to each other for too long, because the time it takes for the yeast to die is much shorter with salt than with sugar.
If you use fresh yeast, it is dissolved in milk, so as soon as you add the ingredients, no matter how hard you try, it will touch the salt as soon as you start mixing.
Anyway, the important thing is to mix the ingredients as soon as they are combined.
This dough is slightly softer than basic bread dough in Piece of Oishi. The point is smooth surface.
The Easiest and Simplest Japanese Bread Dough
The easiest and simplest Japanese bread dough recipe. Easy to handle and bakes up fluffy, perfect for sweet buns and souzai pan.
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