Kertalipulla

Kertalipulla is a traditional Finnish pastry, often described as a type of sweet bread or cake. Its name roughly translates to "candle bun" or "single bun," though the exact etymology is debated. Historically, kertalipulla was a common treat, especially during festive occasions and holidays.

The dough for kertalipulla is typically a enriched yeast dough, similar to that used for pulla in general, which often includes cardamom for flavor. What distinguishes kertalipulla is its shape and preparation. It is often formed into a single, often braided or twisted, loaf or bun. A characteristic feature is the inclusion of a whole, hard-boiled egg, often dyed red, placed on top of the dough before baking or sometimes baked within. This egg symbolizes new life and was particularly associated with Easter celebrations.

The pastry is usually brushed with egg wash before baking to achieve a golden-brown crust. Once baked, it is sometimes glazed or sprinkled with pearl sugar. Kertalipulla can vary in size, from individual portions to larger loaves meant for sharing. Its flavor is a balance of sweet, yeasty dough and the subtle aroma of cardamom, with the egg adding a mild, savory counterpoint. While its popularity has waned somewhat with the advent of modern baking, kertalipulla remains a nostalgic and culturally significant pastry in Finland, particularly in rural areas and among those who cherish traditional recipes.