Serina biscuits - Serinakakut

Vase by Muurla

Serina biscuits are great. (Serina = Serina is a woman's name, kakut=cakes)  The demerara sugar gives it a bit more deeper taste and those little almond pieces on the top really crown the whole beauty.

My husband's grandmother liked these a lot. And today when I baked these one of the children said that these are awfully good and I have to keep baking these more often. So I guess I will bake these more often then!

I found the Serina biscuit recipe from my grandmother's old cookbook. It was printed in a time when cookbooks had hardly any pictures. For some reason the lack of pictures does not matter when you read a really old cookbook but modern cookbooks seem somehow less interesting if they have very little photos. When baking and cooking photos are essential. It's nice to know how things are supposed to look like. At least I like to know. But in the end it's the recipe that really counts.

I am simply love old cookbooks. I have found a few from a antiquarian bookshop and a few I have found as a new editions. Those are great too but I do prefer the ones I can find from a antiquarian bookshops. They feel nicer, they have stories to tell and it's nice to give an old book a new home. Books are like good friends - they listen to you when you need an ear and they never abandon you - and in real good occasions they even give you a priceless advice.

Makes about 45 biscuits:

100g (3.527 oz) demerara sugar
200g (7.055 oz)  butter

1 egg

1 tsp baking powder

2 tsp vanilla sugar

225-250 grams (7.937 - 8.818 oz) all purpose flour

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egg

nib sugar

crushed almonds

1. Mix the butter and sugar into a foam.
2. Add the egg and mix well
3. Mix the dry ingredients and add them to the dough.
4. Take small pieces of the dough and shape them in to balls and put on the papered baking tray.
5. Brush with egg and sprinkle with chopped almonds and  nib sugar.
6. Bake them in the center of the oven appr. 10 minutes in 200°C (400°F).

And like always remember to enjoy!

Sourdough bread

Sourdough bread is heavenly. Compared to store bought plastic bag bread it is totally something else. Once you have tasted the sourdough bread you simply can't go back to eating those tasteless plastic monsters. So, consider yourself warned. Once you step onto the road of sourdough baking there is no turning back.

When you have your own little starter ready you can start baking. It well worth the effort!

I used the 1 2 3 method from Flo Makanai. And it works great. It is wonderful basic recipe and at least for me it works every time! This method means the following: Number 1 is for starter. I used 300 grams of it. The number 2 means the water. So I multiply 300 by 2 and get 600 grams which is the amount of water needed. The number 3 is for flour so I multiply that 300 by 3 and get 900 grams. Must say though that in most cases I need to add 1 kg of flour but flours are different in each country so you still need to "feel" the dough. But that's what my grandmother used to do too! Experience was the key ingredient! And don't forget the salt. Use the amount you feel is good - bread needs salt to became a bread but everyone has a different taste so add according to yours. I added about 3 teaspoons salt. And a little honey and olive oil and 4 teaspoons or oregano. I love oregano bread!

So my recipe looked like this: (and it's quite large loaf)

300 grams (0.661 lb) sourdough starter (I have starter with rye flour)
600 grams (1.323 lb ) lukewarm water
900-1000 g (1.984 - 2.205 lb) all purpose flour
3 tsp salt
4-6 tsp dried oregano
3 tbsp honey
some olive oil ( I never measure this)

I make the dough, knead for a while, letting it rest for about 30 minutes and then knead some more to get that viscosity. Once the dough feels right I make the bread and tuck it in to sleep on a papered baking tray for about 6 hours. Sometimes I keep it over night. Bake in the 200 °C (400°F)for about an hour or so.

The bread in the photo leavened about 4-5 hours which is a little short time but I was in a hurry and needed to get it done. I usually keep it about 6 hours or so. But in a family with small children it's not always an option. Things happen and even the sourdough bread needs to adjust a little.  But with a little shorter time it came out wonderfully! And the taste is so awesome! You guys really need to try it if you already haven't! Sourdough bread is what makes the world go round.

Sourdough Starter

Sourdough Starter is like a family member - old times Tamagotchi one might say. Sure thing is that a starter does feel like a pet. At least it needs a lot of love and time. You leave it behind and it's dead. You forget to feed it and water it - it's dead. So it does sound awfully much like a pet to me!

Sourdough baking has been a traditional baking method in Finland. My grandmother used to bake all their breads in a big baking oven and she used sourdough.  Now it seems that sourdough has been forgotten in many places. That is sad. The bread made with sourdough starter tastes so much better than when commercial yeast is used to leaven the bread. Starter brings totally different world into your bread. And it's not that hard to use either. Hardest things is to get that starter running in a jar on your kitchen counter or some other place that is warm enough for your new pet. Give it a try and you get to taste the best bread in a whole world!

My own little sourdough starter has been in our family ever since this spring. I had done it before with moderate success but this time I had a real struggle to get that starter up and running. But finally I did it and ever since that my starter has been a really lovely.

I started it with 50 grams of rye flour and 50 grams of water. Before that I tried it with dls and cups but it just didn't work. And I ended up having sourdough that did not work like it was supposed to and smelled something totally different that it was supposed to. Trust me - you know from the smell if your sourdough starter isn't what it is meant to be. Good sourdough smells mildly acid and little fruity. Bad sourdough starter smells simply bad.

On the first day I added 50 grams of water and 50 grams of rye flour, mixed it well and started to wait. Baking is something that can really build up your patience. So I waited for about 24 hours, mixed it a little couple of times and finally  it was all bubbly and happy looking sourdough starter. Then I started to feed it. I removed half of the starter and added another 50 grams of flour and 50 grams of water, mixed it well and waited again. This time I needed to wait about 12 hours before it was all happy and bubbly. Then again I removed  half of it and added 50 grams of both water and rye flour. Then again the same thing after 12 hours. I continued this about a week and I had managed to create a working sourdough starter on my very own kitchen. You can start feeding it with some other flour too after 3-4 days. Tried that too and it works just fine. I gradually changed to flour though. Started half of rye and half of all-purpose flour. But in the end I went back to rye flour since I wanted to have a whole meal starter and I don't really want to keep several starters - at least for now.

Finnish Mead - Sima

Finnish Mead is something that is always made for the First of May. It is prepared in a big bucket. I have a green bucket for this use only and this year I made mead again. It was good and I made such a version that my kids could have it too, just the way my mom used to make it. The trick is to not let it ferment too long and not to over use the yeast.

The mead is awfully good when eaten with Finnish doughnuts - munkki. 

For the Finnish mead you need following ingredients:

4 (1 gallon) liters water

250 grams (8.819 oz) demerara sugar

250 grams (8.819 oz)  sugar 

juice of 1-2 lemons or 1-2 lemons in slices

appr. 1 tsp fresh yeast

raisins 

1. Boil half of the water and pour it on the sugar. Add rest of the water and lemon juice or the lemon slices. I use slices. 

2. Once the mix is lukewarm add the yeast.

and  let the whole thing  ferment in room temperature for a day (or two). Cover loosely with a lid.

3. Strain and bottle the mead. Add a teaspoonful of sugar and a couple of raisins into each bottle. Store in a cool place. The mead will be ready when the raisins start to rise which is in about a week. Enjoy!

Finnish Deep Fried Pulla - Finnish Doughnut - Munkki

It's time to deep fry the pulla! And it's going to be delicious!

In Finland the deep fried pulla is called munkki. In English munkki means monk. The word munkki is used of the ball shape version of the doughnut. We also have the ones with hole on the middle and that is called donitsi.

Doughnuts are eaten all round the year in Finland but especially in the First of May is the time to make pulla dough and dig up the deep fryer! Ok, you can also use a big pot and fill it with oil.

The First of May doughnuts are usually eaten with mead (sima) which is often prepared in 10 liter buckets at home. We make it almost every year too. Home versions have practically no alcohol (well at least if you make it such way) and they are usually suitable for children too.

People who are travelling to their summer cottages often stop by on a gas station or similar place to have a cup of coffee and in many times they also buy some sort of doughnut. It may be called "monk", "monk pig" or something totally different but all in all it has been prepared from the same dough - it just looks different and may have a different filling. And believe it or not even though they are made from the same dough they do taste a little different. I guess the amount of dough you are deep frying effects on the result. So big doughnuts and small doughnuts taste a little different. I know that the feet in the "monk pig" do taste different that the rest of that doughnut.

500 grams (1.102 lb) milk

50 grams (1.764 oz)  baker's yeast

1 egg

2 tsp salt

 150- 200 grams (5.291 - 7.055 oz) sugar

1000-1100 grams (2.205 - 2.425 lb) all-purpose flour

200 grams (7.055 oz)  melted butter

1 tbsp cardamom

(apple or raspberry jam)

1. You need lukewarm milk so heat it up. 

2. Take a big bowl and pour a little warm milk into it and add the yeast. Mix well.

3. Once the yeast has dissolved add the rest of the milk, the spices and the egg.

4. Add 7 dl of flour and keep mixing with wooden spoon. Mix as long as the dough starts to look like a runny porridge. 

5. Add another 7 dl flour. Mix now with your hand. Keep kneading/mixing it as long as you have a nice dough in your hands. Then add the melted and cooled butter and knead some more. Once the butter is well in the dough continue kneading on the baking board.  Remember to knead well. Once you have nice smooth  dough with good viscosity in your hands you can put the dough into a bowl and cover it with a baking towel and let it rise until it doubles. That will take an hour or so.

6. Put the dough on a baking board. Divide the dough into 24 equal size pieces and shape them into
buns or if you want smaller ones divide it to about 40 pieces. The bigger ones are easier to fill with jam.

7. Let the doughnuts rest under a baking towel for about 30 minutes before starting to fry them.

8.Temperature of the oil should be 170 - 180°C. (340°F- 360°F) I often use olive oil. Fry each one about 3 minutes or so. Watch the colour, that will tell you a lot. Remember to turn the doughnuts once in the middle of the frying. Fry only a few at the time so that the oil will stay hot enough. These are ready once they get nice golden colour.

If you want to make doughnuts with holes in them make round balls and put your finger through the center and make the hole and then circle you finger in the hole to shape the doughnut. You can also roll a rope and turn that into a circle - use which ever method you prefer. End results may be a bit different though.

Once you have fried the doughnuts, let them cool down a while and when they are still a bit warm, roll them in the sugar and they are ready to be eaten. These are great when still a little warm but still very good when they have totally cooled down. You can also fill the doughnuts with the jam. Use a suitable piping nozzle and bag.

Fork Biscuits - Haarukkaleivät

My mom has baked Fork biscuits (haarukka=fork, leivät= breads) for as  long as I can remember. They are actually one my oldest's  favourite treats and one of my favourite recipes. The recipe is not complicated at all, it does not require many ingredients - mostly just basic ones which can almost always be found  in the pantry.

These biscuits have that childhood flavour in them and they reminded me of this old doll I got when I was tiny. The doll carries a lot of memories and stitches. It does not only remind of these biscuits but it also reminds me of my granddad who died almost 30 years ago. When I visited him at the hospital for the very last time I left this doll for him. So in a way I was with him till the end and he was with me.

It is funny thing that so many memories are connected with baking. Different scents bring different memories and today this was the memory that floated into my mind. It's a dear memory.

200 grams (7.055 oz) soft butter

175 grams (6.173 oz)  sugar  

2 eggs

1 tsp vanilla sugar

2 tsp baking powder

490 -  520 grams (1.080 -  1.146 lb) all-purpose flour

1. Beat the sugar and butter into a foam.
2. Mix the dry ingredients and add them into the butter-sugar mix.
3. Divide the dough to two pieces and make a "rope" which you divide into 20 pieces. You should have about 40 pieces from the two "ropes".
4. Shape them into balls and put them on the papered baking tray.
5. Do the same things to the second piece of the dough.
6. Once the all biscuits are on the baking tray press a fork pattern on each. Then another one from another direction so that the patterns will cross.  Please, see the photo to get a better idea.
7. Bake in the center of the oven in 225 °C (450°F) for about 7-9 minutes.

Many times we make the biscuits bigger than these. Then this recipe makes only about 20 biscuits but they are really great like that. Then you need to bake them a little longer 10-15 minutes should make it.

Finnish bun - Finnish Pulla

Moomin cup "The Groke" by Arabia

Today is one of those rainy and cloudy days. The weather is warm but you just need something to cheer you up and since there is no sun shine to do that it was time to do some quick baking. I am glad that the rain did stop for a while so that  I could take some photos under the birch tree.  Even now when I am writing this I can hear the rain drops making that little sound on our roof. Summer rain -  it's sort of romantic.

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Pulla in all forms has been in the Finnish coffee tables probably from the beginning of time. It is sold in all stores and baked in most homes. Pulla can be really bad or it can be really delicious - it depends on the baker and the ingredients.

The scent of pulla is what makes home, a safe feeling, it brings memories from the childhood - probably even to those whose mother did not even bake! It's like a national scent I might say. OK, maybe I am exaggerating a little but that's how it feels. Pulla is the big part of Finnish baking traditions.

I don't like to use any machines when  making the pulla dough. Sure if you have Kitchen Aid or Kenwood it makes things easier and you get that viscosity in a heart beat. But you also lose the feeling. And in many times baking is all about a feeling. There is nothing more relaxing than kneading the dough, feeling the softness of it.  It's like you can sink all your troubles into the dough and then bake them in the oven and  turn them into something that smells and looks beautiful. And somehow it takes your troubles away at least for a while. Pulla is all the things that home is.

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You can make lots of different shapes with pulla dough. Use your imagination! Hedgehogs, cinnamon rolls, braiding, Boston pulla and tons of other possibilities are just around the corner! In the future I will add recipes for my Boston pulla and I will make some hedgehogs  - and something else too but I'll let that be a secret for a little longer.  So stay tuned! Now it is  the basic version called pikkupulla - literate translation is small bun.

This is the very basic Finnish pulla  recipe. If you want more festive and even more delicious version of the pulla, add 2 more eggs, 50g more butter and if you want you can add additional 0,5-1 dl of sugar too. This will make pretty great pulla dough!  You may have to add a bit more flour after all the other additions. I can guarantee this is going to be delicious!

Good ingredients can save even the worst baker - well at least they help a lot.  Pulla may not look pretty but with well chosen ingredients it at least tastes good! Please, if possible use butter instead of margarine. Olive oil I have tested a few times and it's all right but the texture of the pulla will change and the crumbs feel different than when baked with butter. Trust me - butter is the bakers best friend.

I have known people who make pulla dough into water. And the pulla tastes a little like water too and the end product even looks sort of grayish. Not pretty at all! And the taste which is the most important thing is ruined. Of course allergies are totally different story but even in those cases you can usually find something else than water. Rice milk, almond milk - have a try with something that suits your needs - well even that water, if it is the only option left. 

500 grams (1.102 lb) milk

50 g (appr. 2 ounces) fresh yeast

1 egg

2 tsp salt

150-200 grams (5.291 - 7.055 oz) sugar

1000-1100 grams (2.205 - 2.425 lb)  all-purpose flour

200 grams (7.055 oz) melted butter

(1 tbs cardamom) 
(raisins 130 grams/4.586 oz - if using add with the rest of the milk)

1. You need lukewarm milk so heat it up. 

2. Take a big bowl and pour a little warm milk into it and add the yeast. Mix well.

3. Once the yeast has dissolved add the rest of the milk, the spices and the egg(s).

4. Add 7 dl of flour and keep mixing with wooden spoon. Mix as long as the dough starts to look like a runny porridge. 

5. Add another 7 dl flour. Mix now with your hand. Keep kneading/mixing it as long as you have a nice dough in your hands. Then add the melted and cooled butter and knead some more. Once the butter is well in the dough continue kneading on the baking board.  Add some more flour if needed but be careful - too much flour will make the pulla hard and not that tasty. Softer dough makes better pulla but remember to knead well. It is the viscosity we are after when baking pulla. Once you have nice smooth pulla dough with good viscosity in your hand you can put the dough into a bowl and cover it with a baking towel and let it rise until it doubles. That will take an hour or so.

6. Put the dough on a baking board. Divide the dough into 24 equal size pieces and shape them into buns.
7. Let the buns leaven on a baking tray under a baking towel. After they have almost doubled their size brush with  egg (or with strong coffee) and sprinkle some nib sugar (and almond flakes) on the top.
8. Bake in the center of the oven in 200 °C (400°F) about 15-20 minutes until the pullas are golden brown.

If you want to make smaller pullas you can divide the dough into 40 pieces and bake them in 225 °C (450°F) about 10 minutes.

Once the pullas have cooled a little you can serve them with a big glass of cold milk. In my opinion that is the most delicious way to eat these but I have been told that coffee and tea are tasty too. And some people like to have these with cold or hot cocoa.  Well, what ever your choice is just remember to enjoy!

Gentry's Biscuit - Herrasväen Pikkuleipä

Small bowl "Kastehelmi" by Iittala
Platter Teema by Arabia

Gentry's biscuits are known as Herrasväen pikkuleivät in Finland. (herrasväen= gentry's, pikkuleipä=biscuit)

These biscuits are really nice to make. Traditionally they have been circles but I like to make heart shaped ones and nowadays people make what ever shape they like to. Cookie cutters are great! These are quite small in size - after all they are called pikkuleipä, small bread. The filling is usually  raspberry jam or marmalade but I have tried these with apple marmalade and they were heavenly! The dough is good too and sometimes I think I have eaten half of it before I am done with the biscuits!

My mother-in-law bakes these almost every time when we visit there and she also bakes these to almost every occasion. Many people make these for Christmas only but it's a shame to bake these only once a year. They are so delicious!

When we got married we had these biscuits on our coffee table. So there are quite a few memories to go with these. Maybe that's one of the reasons I like to make hearts instead of circles.

Makes about 60 biscuits.

400 grams (14.110 oz) soft butter

250 grams  (8.819 oz) sugar

2 eggs

480 grams (1.058 lb) all-purpose flour

2 tsp baking powder
(2 tsp vanilla sugar)

1. Whip the butter and sugar into soft foam.
2. Add eggs one at a time.
3. Add mixed all purpose flour and baking powder through a colander. Mix only what you need to get all mixed. We don't want the viscosity for this dough.
4. Cover the bowl with a plastic wrap and let the dough cool in the fridge about an hour or so.
5 Roll out half of the dough. You need it to be about 3mm thick.
6. Use a cookie cutter to make the biscuits. Put them on a papered oven tray and let the tray with biscuits cool in the fridge for a while. That way biscuits keep their shape better.
7. Bake the biscuits in the center of the oven in 200°C (400°F) appr. 6-8 minutes. They need to stay light and not to get any colour what so ever so don't wait for them to turn into golden brown.
8. Once the biscuits have cooled so you can touch them, spread some jam or marmalade on a biscuit by using a small palet knife or cutlery knife. Don't add too much jam or it will mess the biscuit. Put another biscuit on the jam and roll the whole thing  in the caster sugar.
9. Store the biscuits in an air tight container.

Sissi's Date Cake - Sissin Taatelikakku

Christmas is my favourite time of the year so when my mom baked this cake during the summer months, in the middle of the heat wave,  it made me wish Christmas would already be here. And in a way it is, the scent in the house is wonderful and it is tempting me to listen to some Christmas songs...well, maybe next month...

This is my mother's recipe and she bakes this cake to us every Christmas and sometimes in other occasions too but during those cold wintry months around Christmas time this is the most wonderful scent in the house.

The cake preserves really well so this is usually made a couple of weeks before we are planing to eat it and it's best to store the cake in the fridge or in the cellar. As long as you store it in the cool place, wrapped in a plastic,  it will last easily a month or even more. The flavor gets better and better when the cake is stored this way and on Christmas it will be full of that flavor that is one of the building blocks of the childhood Christmas.

Many people in Finland make date cakes during the Christmas time and there are just as many recipes as there are bakers. This one is a bit different to many others I have tasted. My mother's cake has darker colour and more intense flavour and no cream, milk or coffee is used. I like this one more than the others since this is the cake which in  you can really taste the dates. There is no need to mix any other flavour in it. Cream and coffee will only take a crown away from the dates.

250g (8.819 oz) dried dates

200 grams (7.055 oz) water

175 grams (6.173 oz) sugar

200 grams (7.055 oz) butter

2 eggs

1 tsp baking soda

1 tsp baking powder

2 tsp vanilla sugar

230 grams (8.113 oz) all purpose flour

1. Add the dates, water, sugar and butter into a pot. Boil them as long as it needs to get dates break.

2. Let the mix cool down and prepare the bundt cake pan in the meanwhile. Butter it well and dust with dark cocoa powder or a mix of all-purpose four and cocoa powder.

3. Whip the eggs into the mixture, one at the time.

4. Mix the dry ingredients together and then add them to the batter. Mix as little as possible.

5. Bake about 55-60 minutes in the center of the oven in 175°C (350°F).