Look I hate to be a philistine, but do you know a way to make these without licorice? I love the stuff but would like to try these without first having to lay my hands on the powder.
I'm so glad to hear you say that, thank you. And of course, just leave the liquorice out and it is simply my version of a traditional Dallaspulla (which are wonderful)
This is such a brilliant read, Wil. I’m no baker but those buns look so delicious I’m half tempted to have a try. And the take on Finnish culture is fascinating. Your writing is as crisp and entertaining as ever.
You're far too generous Lucy, thank you so much. Finnish culture is endlessly fascinating to me so it means a lot for you to say that. Thanks for reading!
Wil, honestly how can people expect to get a recipe and not understand the why and what of it? They’re Goths, Vandals, and Boors. The story informs the method and meaning.
I get that apparently some recipe developers are stuffing their "intros" for seo purposes, but for me it's genuinely the form I enjoy. I do admittedly take it to the extreme (no one needs to know Finnish NATO history to make a bun) but I love that. The "memoir" element isn't there to be functional, that's not the point at all, it's just there to be valuable. Or at least I hope it is.
It’s of the highest value and importance because it opens up a new vision and understanding of the world. We should all become third culture citizens. Not just appreciating our home culture but respecting and groking other countries cultures, customs, and views.
I love your stories and recipes equally. Thank you for both. This time I learned a lot about Finland that had escaped me, even though I’ve been there three times.
It's a fascinating place (and with really great buns!!) thanks for being here and reading, Penelope. I'm really very grateful. What brought you to Finland so many times? I'm curious.
I was fortunate to be invited to give lectures and workshops on medical physiology at international conferences that were held in Helsinki. I always stayed longer than the meetings in order to explore a bit further. I loved every minute of my time there.
In the process of making these. I finely chopped 50g liquorice and added it to the crème pat with the vanilla. Aussie (& American?) liquorice is a bit sweeter than European ones I think, but that's ok in my book! One question: should the dough have any salt in it?
I've not used salt making my buns before. But to be honest I think a teaspoon of salt would likely only improve things. I'll try it with salt next time for sure.
This is gorgeous. I emigrated from the US (to Aotearoa NZ) 21 years ago and while this is definitely home now, there's still a sense of foreigness that will always be a part of me. Food definitely helps ground me to my past and my present.
There’s some really good baking (old-school “slices” and scones) and being an island, seafood is usually very good. Traditional Māori food (and modern takes on this) are definitely worth seeking out. The coffee in Wellington is excellent! (We’re snobs about it, I admit.) A sausage sizzle (aka bunnings sausage) is not haute cuisine, but certainly an iconic flavour. Oh! And kiwi dip is delicious (and NOT the same as lipton onion dip, no matter what other Americans may say. This is my hill and I’m…pouting on it). I don’t love sausage rolls or pavlova, which I kept quiet so they wouldn’t deny me citizenship. Definitely let me know if you do make it over; I’ll send you a list of my favourite places (and shout you a coffee if you make it to my fair city).
Wonderful read and brought me back to me my few years in Spain and Denmark (from the US). I came home with an (un)healthy appreciation for strong coffee, cardamom and a renewed love for salty licorice. Would have never thought to bake with the last but might have to give it a go
Came for the story and stayed for the recipe! And yes, worth the wait!
Very kind, David. Hope all is well with you!!
I cam for the story too.
Look I hate to be a philistine, but do you know a way to make these without licorice? I love the stuff but would like to try these without first having to lay my hands on the powder.
Love knowing more about Finland, thanks.
I'm so glad to hear you say that, thank you. And of course, just leave the liquorice out and it is simply my version of a traditional Dallaspulla (which are wonderful)
This is such a brilliant read, Wil. I’m no baker but those buns look so delicious I’m half tempted to have a try. And the take on Finnish culture is fascinating. Your writing is as crisp and entertaining as ever.
You're far too generous Lucy, thank you so much. Finnish culture is endlessly fascinating to me so it means a lot for you to say that. Thanks for reading!
Such a generous read. Thanks
I really appreciate that.
Great story, great recipe.
Thanks for taking the time to say that, Claire. Really appreciate it.
Story first and anything else is a bonus. Love using quark in recipes as well. Thanks Wil
And thank you.
Anything with liquorice, Wil.
You'd love it here in Finland. So many types of liquorice ice cream. Really lovely stuff.
This recipe is so unique. I’m gonna try licorice.
Wil, honestly how can people expect to get a recipe and not understand the why and what of it? They’re Goths, Vandals, and Boors. The story informs the method and meaning.
I get that apparently some recipe developers are stuffing their "intros" for seo purposes, but for me it's genuinely the form I enjoy. I do admittedly take it to the extreme (no one needs to know Finnish NATO history to make a bun) but I love that. The "memoir" element isn't there to be functional, that's not the point at all, it's just there to be valuable. Or at least I hope it is.
It’s of the highest value and importance because it opens up a new vision and understanding of the world. We should all become third culture citizens. Not just appreciating our home culture but respecting and groking other countries cultures, customs, and views.
Beautiful. Totally agree. But of course I do.
I love your stories and recipes equally. Thank you for both. This time I learned a lot about Finland that had escaped me, even though I’ve been there three times.
It's a fascinating place (and with really great buns!!) thanks for being here and reading, Penelope. I'm really very grateful. What brought you to Finland so many times? I'm curious.
I was fortunate to be invited to give lectures and workshops on medical physiology at international conferences that were held in Helsinki. I always stayed longer than the meetings in order to explore a bit further. I loved every minute of my time there.
Your writing is just wonderful Will, the recipe merely a bonus. This might be a good Easter bake for me.
That's very generous of you, Lisa. Thanks for reading.
I always enjoy a good memoir introduction to a recipe, and if a love of food from foreign lands counts, I'm an honorary citizen of the world!
I might try this recipe with chopped up pieces of liquorice in the filling...
Very glad to have found such a passionate liquorice fan, Robyn. Let me know how that goes!!!
In the process of making these. I finely chopped 50g liquorice and added it to the crème pat with the vanilla. Aussie (& American?) liquorice is a bit sweeter than European ones I think, but that's ok in my book! One question: should the dough have any salt in it?
I've not used salt making my buns before. But to be honest I think a teaspoon of salt would likely only improve things. I'll try it with salt next time for sure.
Daring
This is gorgeous. I emigrated from the US (to Aotearoa NZ) 21 years ago and while this is definitely home now, there's still a sense of foreigness that will always be a part of me. Food definitely helps ground me to my past and my present.
Thanks, Mary. New Zealand. I'd so love to visit one day. Any Kiwi dishes I should try? I know very little about NZ food...
There’s some really good baking (old-school “slices” and scones) and being an island, seafood is usually very good. Traditional Māori food (and modern takes on this) are definitely worth seeking out. The coffee in Wellington is excellent! (We’re snobs about it, I admit.) A sausage sizzle (aka bunnings sausage) is not haute cuisine, but certainly an iconic flavour. Oh! And kiwi dip is delicious (and NOT the same as lipton onion dip, no matter what other Americans may say. This is my hill and I’m…pouting on it). I don’t love sausage rolls or pavlova, which I kept quiet so they wouldn’t deny me citizenship. Definitely let me know if you do make it over; I’ll send you a list of my favourite places (and shout you a coffee if you make it to my fair city).
Wonderful. Thanks for this. I'm particularly fascinated by a Kiwi Dip....????!!!
More information than you ever wanted… https://thespinoff.co.nz/society/20-02-2017/finding-rosemary-in-search-of-the-unsung-hero-who-invented-kiwi-onion-dip
And this…https://thespinoff.co.nz/kai/23-12-2022/is-there-a-world-beyond-kiwi-onion-dip-all-the-other-maggi-soup-mix-flavours-ranked
The story is the best part! I will try these with home made quark!
Home made quark, Lucy!!. You are my hero.
Ha Ha! When I do it I’ll let you know. It could be a little while.
Wonderful read and brought me back to me my few years in Spain and Denmark (from the US). I came home with an (un)healthy appreciation for strong coffee, cardamom and a renewed love for salty licorice. Would have never thought to bake with the last but might have to give it a go