Talk:Pulla

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I added the qualifier "occasionally" to the mention of raisins as a flavoring/ingredient. This is the first I have heard of that addition; as far as I know, the cardamom is signature flavor of Pulla. --Mdresser 16:47, 30 January 2007 (UTC)[reply]

My Finnish-American mother sometimes puts raisins and candied fruit in her homemade nisu, but more often makes it plain, in the braided loaves. The recipe I have from her is flavored with lemon zest as well as cardamom. Dr.frog 00:27, 4 July 2007 (UTC)[reply]

Raisins are pretty common in pitko style pulla in Finland, in fact I'm pretty sure I've seen it more often with them than without. The other versions don't usually have them85.157.155.247 (talk) 17:55, 1 September 2012 (UTC)[reply]

Is pulla any relation to challah?

Challah seems to be bread, where pulla is a delicacy. Kankkis (talk) 16:55, 16 May 2008 (UTC)[reply]

So why are there two Finnish names? Septentrionalis PMAnderson 18:55, 3 September 2007 (UTC)[reply]

I've been told that the Finnish dialect spoken in

Upper Michigan preserves old-fashioned vocabulary and speech patterns from when the original immigrants left Finland around the turn of the last century, but which are no longer in common use by native speakers in Finland today; just as English has invented many new words for things in the last hundred years or so. Dr.frog 00:29, 24 September 2007 (UTC)[reply

]

In Finland, nisu isn't as common as pulla, but both words are used. Kankkis (talk) 16:55, 16 May 2008 (UTC)[reply]

Actually, at least in the Northern Finland where I come from, nisu is a bit different from pulla. Or you could say that nisu is a very special kind of pulla, but the two are different kinds of buns. Both are made from wheat, but to make nisu we use piimä or (kerma)viili and baking soda or baking powder instead of milk and yeast, which are used for pulla. Nisu has much more butter and flour. Kardemumma is never used! You can make it with or without sugar. The texture of the dough and end-product is very different from pulla. Nisu is usually shaped a bit like cam (kampanisu) or a diamond shape. You can look up recipes for "kampanisu" (or "kampanisujen resepti") on the web. Sakaal (talk) 21:58, 20 August 2008 (UTC)[reply]

Is it usually eaten in winter? Badagnani (talk) 03:01, 9 April 2008 (UTC)[reply]

No, all year round. 85.23.55.169 (talk) 22:11, 9 May 2008 (UTC)[reply]

Wikipedia seems to have conflicting information about which variety of cardamom is used in pulla. Can someone help me out? The link on this page goes to green cardamom, but on the cardamom page it seems to imply that pulla uses black cardamom. When I make it I just use cardamom bought in grocery stores, sold as just "cardamom." I'm assuming it's black cardamom, but I'd like to know if that's what you should actually use. --Mundaneman (talk) 18:34, 10 March 2010 (UTC)[reply]

Does the name come from the Swedish delicacy "Bulle", with the general Finnish unability to distinguish between "P" and "B"? 94.245.127.15 (talk) 12:42, 19 October 2011 (UTC)[reply]

The name of this (very good) cinnamon roll is also the finnish word for a thick ear. 195.148.98.20 (talk) 10:39, 2 December 2013 (UTC)[reply]

It is common to eat a "laskiaispulla" in Finland during Shrove Tuesday: the day before Lent. A normal pulla is horizontally sliced in half, and filled with whipped cream and marzipan or jam. 195.148.98.20 (talk) 10:39, 2 December 2013 (UTC)[reply]

I am a Finn from Central & Southwestern Finland and I have never heard of the term Kalpii (= a pale pulla). I assume it's from kalpea=pale. Is the term some kind of dialect? Searching with Kalpii brought no relevant results. Only this article used kalpii as synonym of pulla: http://www.aarrelehti.fi/vieraskyna/fi_FI/vieraskyna0910/ Please cite this claim. Disconnected (talk) 19:14, 26 November 2015 (UTC)[reply]