• SULibraries on October 18, 2025

  641.5948 O39f (LOU)

Notes about Recipes in this book

• Rye and barley bread (Hiivaleipä)

  • mjes on September 23, 2022

    This isn't my great-aunt's barley and rye bread recipe, but it is the closest that I have found. I use light rye flour and barley with milk. This is a crowd pleaser if some guests are leery of anything but white bread.

• Apostle's cake (Apostolinkakku)

  • anya_sf on December 28, 2024

    A shaping technique for pulla.

• Pulla yeast coffee bread (Pitko)

  • anya_sf on December 28, 2024

    Very similar to the recipe in Scandinavian Cooking, but half the yeast and salt, shorter rising times, and higher oven temperature. The other recipe works better for me.

• Bishop's wig (Papintukka)

  • anya_sf on December 28, 2024

    A shaping technique for pulla.

• Christmas star (Joulutähti)

  • anya_sf on December 28, 2024

    A shaping technique for pulla.

• Christmas crosses (Jouluristit)

  • anya_sf on December 28, 2024

    A shaping technique for pulla as smaller buns.

• Golden chariots (Kultavaunut)

  • anya_sf on December 28, 2024

    A shaping technique for pulla.

• Soldier boy buns (Sotilaspojat)

  • anya_sf on December 28, 2024

    A shaping technique for pulla as smaller buns.

• Christmas "pigs" (Joulu porsaat)

  • anya_sf on December 28, 2024

    A shaping technique for pulla as smaller buns. Also used for St Lucia saffron buns.

• Christmas buns (Joulupulla)

  • anya_sf on December 28, 2024

    A shaping technique for pulla as smaller buns.

• Lucia's crown (Luciankruunu)

  • anya_sf on December 28, 2024

    A shaping technique for pulla. Also used for St. Lucia saffron bread (obviously, from the name).

• Fancy Christmas cakes (Joulukakut)

  • anya_sf on December 28, 2024

    Shaping techniques for pulla.

• Fancy name-day ring (Hieno nimipäivärinkilä)

  • anya_sf on December 28, 2024

    A shaping technique for pulla.

• Butter pastry (Voitaikina)

  • anya_sf on December 28, 2024

    Like an easier version of puff pastry. The butter dough got a little too hard after an hour in the fridge, while the water dough was still very soft. After letting the butter dough soften a bit, keeping the water dough chilled, the dough wasn't too difficult to roll (I did 4 turns - no chilling needed in between), and could be used immediately. Not quite as flaky as puff pastry, but light and crisp once baked.

• Christmas tarts (Joulutortut)

  • anya_sf on December 28, 2024

    Similar recipe to The Great Scandinavian Baking Book. I used the butter pastry and made the filling using 8 oz pitted prunes instead of 16 oz unpitted; there was still extra. Rolled the dough 18"x18", cut into 36 3" squares. I brushed them with egg wash and sprinkled with sparkling sugar per the other book. Baking time was closer to 15-16 minutes.

• Carrot casserole (Porkkanalaatikko)

  • anya_sf on December 28, 2024

    Nearly identical to the recipe in Scandinavian Cooking, but this one specifies 5 carrots, shredded, rather than 4 cups shredded. No need to be super precise. Tastes pretty much like mom's.

• Beet-herring salad (Rosolli or punajuurisalaatti)

  • anya_sf on December 28, 2024

    Pretty much the same recipe as in Scandinavian Cooking. This one has all ingredients combined, rather than side-by-side, which I find convenient, but the beets must be added just before serving. This recipe gives the option of sour cream dressing instead of whipped cream; I've only tried the whipped cream one, mixed with the salad at the last minute, instead of serving on the side (keeps better if served on the side though). This also gives the herring-less option, which is just called beet salad.