KARELIAN WHEAT BREAD WITH PORRIDGE FILLING

GRANDMA

Kaarina

COUNTRY

Finland

ORIGIN

Juuka

INGREDIENTS

Filling: 

• 3 dl water 
• 2 dl porridge rice
• 1 l milk
• 2 tsp salt
• a pat of butter
• 1 egg

• 5 dl water/milk 
• 50 g yeast
• 50 g butter
• 1 tsp salt
• 6 dl wheat flour

HISTORY

The Karelia region includes the current regions of South and North Karelia in eastern Finland, close to the Russian border, as well as areas of Finland lost to the Soviet Union in WW2. Karelia is known for its versatile pie culture, with a heavy Russian influence. The pyörönen is known by many names in various places (for instance pyörö, pyörykkä, tapuntainen, and kukkonen), which refer to its round shape.Pyörönen is a pie with a thick crust, usually made by hand without implements. A loose dough is shaped into small round loaves. Then a dent is pressed in the middle for the porridge filling. Originally, rye bread dough was used, filled with barley grain porridge and talkkuna (roasted barley, oat or rye flour). As potato cultivation spread, people began using a mashed potato filling. Since the early 20th century, pyörönen has been more commonly made of wheat flour, with a semolina or rice porridge filling. It is ideal, as a sugar-free alternative, with coffee.