Apricot White Chocolate Pulla

Am excited to express that Google has started to recognize my blog "happy dance". I celebrated by doing some shopping (ofcourse, indeed) at an antique shop (to be honest it was more or less an old market). I managed to pick those cutie little stuffs :)

Have decided to introduce names of my friends or people I encounter in my day to day life instead of me saying, my "this" and "that" friend. As a bond between me and novel world has started to form through my blog. So why not?

Today's recipe, yes the color says it all, it's basically Easter bread. I relished this extra soft "moist" pulla at Marjut (my department's office secretary,  very warm and friendly person) house during Easter. Fell in love with white chocolate apricot combination. Immediately got the recipe from her, but it took more than a year for me to bake. Soon you will see many white chocolate based desserts, yes lately am drifting towards white chocolates.

Pulla is basically a sweet/dessert bread/bun. There are many different varieties of pulla. One that anyone would drool on is cinnamon pulla. I do have the recipe, hopefully it doesn't take another one year for me to bake :)

I binged on couple of slices soon after photo session, when it was still warm. It tastes great with milk. Tea and coffee can be other options. Hope you all will enjoy the wonderful combination of apricot and white chocolate, don't forget to mix a pinch of love.

                                          These are the one I picked from so called antique shop

                                                             Very famous gifts for Easter!

                                                                   Ingredient and dough procedure

                                                
                                                                                   For fillings

                                                            White chocolate in to cheese curd

                                                
                                                                                        Diced apricot

                                                                               Ready to be rolled

                                                                         Perfect for Easter gift!

Ingredients
For Bread
150 ml milk
15 gram fresh yeast
50 gram sugar
1/2 tsp salt
3/4  tbsp cardamon powder
1 egg
450 gram wheat flour
50 gram margarine

For Filling
125 gram milk cheese curd (its called as Maito rahka in Finnish)
1 1/2tbsp cream
1 egg
25 gram sugar
1 tsp vanilla sugar or 1 tsp vanilla essence
70 gram chopped white chocolate
200 gram caned apricot ( apricot in sugar syrup)diced in to small pieces

Method
Preheat the oven to 200 C

Warm milk to 37 C in a big bowl, big enough for the dough to rise. Add yeast, sugar, salt, cardamon powder and egg to warm milk and mix well. Now add one third of flour and half of margarine, mix till  it is  evenly mixed. Continue adding flour and margarine and end it with flour. Cover the bowl with thin moist kitchen towel and let it rest in warm place for 20 minutes (For good warm place:  boil  a glass of water in microwave on high and leave the dough inside  microwave)

Mix cheese curd, cream, egg, sugar and vanilla sugar or vanilla essence till well mixed. Drain apricot. Cut 6 halves of apricot into 3 long slices. Dice rest of the apricots into small pieces. Mix chopped white chocolate and diced apricot to cheese curd mixture.

When dough has raised well, take the dough on to clean table. Spread the dry flour on the table, which helps dough not sticking on to the table. Massage the dough for about a minute. Divide the dough and filling into 3 parts. Roll and flat each parts of dough to about half an inch thickness. Spread filling on to the dough and roll into tube form. Place all the rolls, one after the another into 23cm round greased savarin pan. Place evenly thin long slices of apricot on top of the dough. Warp the pan again with moist towel and place it in warm place for another 15 minutes. The dough will raise again. Now bake for  25  to 30 minutes, till it gets detached from edges and outer crust turn light brown.