pearl sugar

A recipe for Voisilmäpulla (Finnish Butter Eye Buns)! These golden, cardamom-scented buns have a center bursting with butter and sugar.

Voisilmäpulla (Finnish Butter Eye Buns)

milk

active dry yeast

all-purpose flour

sugar

cardamom

salt

unsalted butter (softened at room temperature)

Pearl Sugar

In a small bowl, sprinkle the yeast over the warm milk. Stir and allow to sit until the yeast is frothy, about 10 minutes.

In the bowl of a stand mixer fitted with a dough attachment or a large bowl, combine the flour, sugar, cardamom, and salt.

Mix in the softened butter, egg, and yeast with milk to form a dough. Add a little more flour if too sticky (just enough to remove the stickiness- don&#x27;t add too much or it will create tougher rolls) and a little more milk if too crumbly.

On a lightly floured surface, knead the dough until soft and smooth. Place the dough back in the bowl, cover with plastic wrap or a towel, and allow to rise until doubled, about 1 hour (this may take closer to 2 hours in cooler kitchens).

Preheat oven to 400˚F. Line two baking sheets with parchment or lightly grease.

On a lightly floured surface, divide the dough into 20 equal pieces, each about the size of a golf ball (45 grams/1.5 ounces). Roll each piece into a smooth ball and place on prepared baking sheets around 2 inches apart. Cover with dish towels and allow to rise until puffed, about 30 minutes.

Use a finger to make a depression in the center of each roll. Cut the chilled butter into 20 equal cubes. Place a cube in each depression.

In a small bowl, beat the egg and brush it over each roll. Pour 1/4 teaspoon of granulated sugar directly over each cube of butter in the bun. If desired, sprinkle pearl sugar around the edges.

Bake the voisilmäpullat in the preheated oven until golden, about 12 minutes.

Allow to cool on a wire rack and they are best served warm.

Cardamom Bread, or Finnish Pulla, is a great bread for the new bread baker that makes two loaves and is an excellent dough for cinnamon rolls.

Braided Cardamom Bread (Finnish Pulla)

whole milk

butter

instant yeast (or active dry yeast)

flour

sea salt

eggs

Tablespoons pearl sugar

Add milk and sugar to a small saucepan...

Add milk and sugar to a small saucepan over medium-low heat. Whisk until the sugar dissolves.

Add the butter and stir until the butter...

Add the butter and stir until the butter is melted. Remove from the heat.

Allow the milk to cool down to the...

Allow the milk to cool down to the temperature of a warm bath (not too hot and not too cold) and stir in yeast. Allow to sit for 5 minutes, you should see bubbles on the surface and it should grow in volume.

In the bowl of a stand mixer with...

In the bowl of a stand mixer with the dough hook attached, add milk mixture, 2 cups flour, salt, cardamom, and 1 egg. Mix until combined. (You can also make this bread by hand.) 

Add 3 more cups of flour and mix...

Add 3 more cups of flour and mix until completely incorporated. Add remaining 1 cup flour a little at a time until the dough forms a ball and is no longer sticky to the touch. (You may not need the whole cup of flour.)

Transfer the dough to a large bowl that...

Transfer the dough to a large bowl that has been lightly oiled. Cover with plastic wrap and let rise in a warm spot until doubled in a size, about one hour. 

Punch the dough down and knead by hand...

Punch the dough down and knead by hand for 1 to 2 minutes on a well-floured surface. Let rest for 10 minutes. 

Divide the dough into 6 equal portions. Roll...

Divide the dough into 6 equal portions. Roll each piece into a skinny rope about 15 inches long. Line 3 ropes side by side on the counter in front of you. Pinch the three pieces together at the top and braid the three pieces into a loaf. When you reach the end, pinch the remaining dough together and tuck it under the loaf. Repeat with the second loaf. Transfer to a parchment-lined baking sheet and rise for 30 minutes. 

Preheat the oven to 375°. 

Make an egg wash by whisking the remaining...

Make an egg wash by whisking the remaining egg and 1 tablespoon of milk together. Brush the tops and sides of the loaves with egg wash. Sprinkle each loaf with pearl sugar. 

Bake for 20 minutes, or until the loaves...

Bake for 20 minutes, or until the loaves are browned on top. Let them cool before slicing. 

https://mediavine-res.cloudinary.com/video/upload/emxg1nrtnl5knna7jmfi.mp4

Braided Cardamom Bread

This yeasted dough waffle is mixed with pearl sugar to give you the most amazing waffle you'll ever eat. Crispy, crunchy almost candied-coated outside with a pillowy soft interior that's perfect for breakfast, cut in half for a sandwich, or topped with ice cream and fruit for a dessert!

Authentic Belgian Liège Waffles

(1 cup) whole milk

(1/2 cup) warm water

brown sugar

honey

XL eggs, room temp and lightly beaten

vanilla bean paste (can use extract)

unsalted butter,

(~5 3/4 – 6 1/4 cups) AP flour

(1 teaspoon) kosher salt

In the bowl of a stand mixer fitted with the paddle attachment, add the milk, water, and yeast
*.If using Active Dry Yeast, gently mix with a spatula and set aside to bloom the yeast for ~5-10 minutes. Once bloomed, add in the granulated sugar, and brown sugar. Mix just until combined and continue to step 2.If using Instant Yeast, add the milk, water, yeast, granulated sugar, and brown sugar. Mix just until combined and continue to step 2.

Stop the mixer and add in the eggs, honey, and vanilla. Mix until combined. Add in 2 cups of flour and mix until the flour is hydrated and mostly mixed in. Stop the mixer, scrape down the paddle attachment, and switch to the dough hook.

Add in the salt and 1/2 cup of flour at a time with the mixer on low until all of the flour is combined. You may not need all of the flour depending on how humid your space is. The flour dough should start to pull away slightly. Next, add in the butter one tablespoon at a time. Be patient here as the butter will take a few minutes to incorporate itself into the dough. The dough will come back together. Remove the dough ball from the bowl and transfer it to a larger clean bowl lightly greased. Cover with plastic wrap and let sit on the counter in a warm, dry place until doubled in size (1-3 hours).

When doubled, deflate the dough by punching it down in the center and bringing the edges of the dough over the top (like you’re folding it into itself). Replace the cover and put the bowl of dough in the fridge to allow it to ferment overnight.*Note you can skip the overnight fridge resting if you are short on time. Move to step 6 to continue. The cold ferment just helps develop more flavors in the waffle.

If you cold fermented the dough, the next day, remove the dough from the fridge and allow the dough to come to room temp (about 2 hours).

Remove the dough from the bowl and place it on a lightly floured board. Flatten the dough out into a rectangle and spread out 1 1/2 cups of pearl sugar. Fold the bottom third up and then the top third on top of that. Press down and add the rest of the pearl sugar. Fold the sides up to form a rectangle. Slowly cup the dough and roll it out into a log about 12-14” long Divide the dough into 12 pieces, shape into balls, flatten slightly into round discs, and place on a parchment-lined pan. Cover with lightly sprayed plastic wrap.

Heat up your Belgian waffle maker. Since all makers are different, you’ll have to fiddle around with yours. I would advise starting off on low and increase the temperature a little at a time until you find the correct setting that will caramelize your sugars and cook your waffles to the perfect golden caramel brown. Spray the iron with non-stick spray and place a round of dough in the center of your waffle maker. Close and cook until the waffle puffs up, cooked through and the sugar pearls are caramelized. Carefully remove from the maker, and serve immediately or place it on a cooling rack.

So taste of Belgium is my absolute favorite restaurant until the location in my city closed. These Belgium waffles tasted EXACTLY the same. I am so grateful there’s no words lol I was literally ecstatic. Best recipe ever. Thank u!

Great waffles! I would caution people though to thoroughly spray the waffle iron with non stick as the batter is very hard to remove. I halved the recipie as there is only 2 of us and it tasted wonderful! We loved it, very filling.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1603332075/wew89rvk0vcqrjtmqszl.mp4

Belgian Liège Waffles

This do-it-yourself pearl sugar recipe will give you a vanilla-flavored pearl sugar that’s perfect for waffles and baked goods and will cost you a lot less than the store-bought version.

Pearl Sugar Recipe

sugar (200 grams)

water

tsp vanilla extract

Mix all ingredients in a small saucepan.

Place the saucepan over low heat and stir...

Place the saucepan over low heat and stir the mixture with a spoon or spatula until small clumps begin to form.

When satisfied with the size of the clumps,...

When satisfied with the size of the clumps, let them dry over low heat for 20 to 30 minutes. Stir occasionally.

Remove from heat and let the clumps cool...

Remove from heat and let the clumps cool on a dry surface. They will harden up more when fully cooled.

After cooled, store pearls sugar inside an airtight...

After cooled, store pearls sugar inside an airtight container, in a dry spot and away from direct sunlight.

https://mediavine-res.cloudinary.com/video/upload/ilh5vmpvcoj7u9exedxj.mp4

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Top 4 pearl sugar recipes from across the web

The most viewed pearl sugar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Voisilmäpulla (Finnish Butter Eye B...

Braided Cardamom Bread (Finnish Pul...

Authentic Belgian Liège Waffles

Pearl Sugar Recipe

The most viewed pearl sugar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine