Marginaalmassa

Marginaalmassa is a type of pastry dough that originated in Finland. It is characterized by its high butter content and delicate texture. The dough is made with a combination of flour, water, sugar, and large amounts of butter, which gives it a rich and flaky consistency.

To make marginaalmassa, the ingredients are typically mixed together until they form a smooth paste. The dough is then rolled out to a thickness of about 1/4 inch, and cut into various shapes and sizes. The dough can be used to make a variety of pastries, including sweet and savory rolls, croissants, and doughnuts.

One of the unique features of marginaalmassa is its high water content, which makes it prone to shrinkage during baking. To combat this, Finnish bakers often use a specialized technique called "living rising," in which the dough is allowed to ferment for a period of time before baking. This process helps to create a lighter and more aerated texture in the finished pastry.

Marginaalmassa is a traditional ingredient in many Finnish baking recipes, and is often used to make sweet treats like korvapuustit (a type of cinnamon roll) and karjalanpiirakka (a type of Karelian pasty). The dough is also a popular choice among artisanal bakers and pastry chefs, who appreciate its delicate texture and versatility in both sweet and savory applications.