Haihdutuspullaa

Haihdutuspullaa, a Finnish term literally translating to "evaporation bun," refers to a traditional method of preserving pastries and other baked goods. This technique involves a slow, low-temperature drying process, often achieved by placing the baked items in a warm, dry environment. The goal is to remove moisture gradually, preventing the growth of mold and extending the shelf life of the product.

Historically, haihdutuspullaa was a practical way to ensure that baked goods, particularly those made with richer ingredients like butter or eggs, could be stored for longer periods, especially before modern refrigeration. The process might involve leaving the pulla on a rack in a slightly warm oven that had been turned off, or in a dedicated drying cupboard. The resulting texture is typically drier and firmer than a freshly baked item, making it less prone to spoilage. While not as common today due to advancements in food preservation, it remains a part of traditional Finnish culinary practices and can still be encountered in some households or at traditional food events. The flavor profile is generally preserved, though the texture is the most significant change.