Contents
Traditional Finnish Quark Buns, or Rahkapulla, are soft, cardamom-scented sweet buns filled with a creamy quark (or cream cheese) mixture and fresh berries like raspberries or blueberries. These golden, lightly sweetened pastries are a beloved Nordic treat, perfect for brunch, coffee breaks, or holiday gatherings. With a fluffy texture and rich flavor, they’re Finland’s answer to the Danish — but better!
Equipment
- Stand mixer with dough hook
- Large bowl
- Measuring cups & spoons
- Spice grinder (for cardamom)
- baking sheets
- Pastry brush
- Blender or food processor
- Parchment paper
Ingredients
For the Dough:
- ¼ cup warm water (110–115°F / 43–46°C)
- 1 pc active dry yeast (about 2¼ tsp)
- 1 cup lukewarm milk
- 1½ tsp freshly ground cardamom (or pre-ground)
- 2 large eggs
- ½ cup granulated sugar
- 4 cups all-purpose flour (more if needed)
- ½ cup unsalted butter, softened
- 1 egg + 2 tbsp milk or cream (for egg wash)
For the Filling:
- 1¼ cups quark or cream cheese, softened
- 1 egg
- ¼ cup granulated sugar (adjust to taste)
- 1 tsp vanilla extract or 1 packet vanilla sugar
- 1 cup fresh raspberries (or blueberries)
Instructions
- Make the Dough: Dissolve yeast in warm water and let bloom for 5–10 minutes. In a mixer bowl, combine yeast mixture, milk, eggs, sugar, and cardamom. Gradually add flour while mixing on low speed until combined. Add butter, one piece at a time. Knead for 10–12 minutes. Cover and let rise for 1½ hours.
- Shape the Buns: Punch down dough, divide into 18 pieces (55–60g each), shape into balls, and place on parchment-lined baking sheets. Let rise for 30 minutes.
- Prepare the Filling: Blend together quark or cream cheese, egg, sugar, and vanilla until smooth. Roughly chop the berries.
- Assemble: Preheat oven to 400°F (200°C). Brush buns with egg wash. Press a well into each bun. Add berries, then spoon filling into the center.
- Bake: Bake for 13–16 minutes until golden brown. Let cool and serve warm or at room temperature.
Notes
If you've ever enjoyed a cream cheese Danish and thought “This could be better,” then it's time to meet Rahkapulla — the Finnish quark bun that takes soft, cardamom-scented dough and fills it with a creamy quark mixture and tart berries. These delightful pastries are a beloved staple in Finnish bakeries, often served with a hot cup of coffee for breakfast or afternoon fika. ☕🍓💫 What Are Finnish Quark Buns (Rahkapulla)?
Rahkapulla (plural: rahkapullat) are traditional Finnish sweet buns filled with rahka — a soft, tangy dairy product similar to quark or farmer’s cheese. These buns are often topped with seasonal fruits like raspberries or blueberries and brushed with an egg wash for a glossy, golden finish. They’re light, fluffy, and subtly sweet, with warm undertones of cardamom — a spice commonly used in Nordic baking. Think of them as Finland’s answer to the Danish pastry — only softer, richer, and with more of a homemade soul. ❤️🌍 A Little History
In Finland, pulla refers to any yeast-leavened sweet bun or bread, often flavored with cardamom. These buns are a staple of Finnish food culture and are deeply tied to moments of comfort and celebration — from birthday breakfasts to cozy coffee breaks during long winters. The addition of rahka or quark to the filling became popular in the 20th century as refrigeration and modern dairying made soft cheeses more accessible across the country.📝 Ingredients
For the Dough:
- ¼ cup warm water (110–115°F / 43–46°C)
- 1 packet active dry yeast (about 2¼ tsp)
- 1 cup lukewarm milk
- 1½ tsp freshly ground cardamom (or pre-ground)
- 2 large eggs
- ½ cup granulated sugar
- 4 cups all-purpose flour (more if needed)
- ½ cup unsalted butter, softened
- 1 egg + 2 tbsp milk or cream (for egg wash)
For the Filling:
- 1¼ cups quark or full-fat cream cheese, softened
- 1 egg
- ¼ cup granulated sugar (adjust to taste)
- 1 tsp vanilla extract or 1 packet vanilla sugar
- 1 cup fresh raspberries (or blueberries)
🛠 Tools You’ll Need
- Stand mixer with dough hook (or strong arms!)
- Large mixing bowl
- Baking sheets + parchment paper
- Measuring cups and spoons
- Spice grinder (for fresh cardamom)
- Blender or food processor
- Pastry brush
- Kitchen scale (optional)
🥣 Step-by-Step: How to Make Finnish Quark Buns
1. Prepare the Dough
In a small bowl, dissolve the yeast in warm water. Let it sit for 5–10 minutes until bubbly. In the bowl of a stand mixer, combine the yeast mixture, lukewarm milk, eggs, sugar, and cardamom. Mix on low speed until mostly combined. Gradually add the flour, continuing to mix until a soft, slightly sticky dough forms. Add the softened butter, one piece at a time, letting each incorporate fully before adding the next. Knead the dough with the mixer on low for 10–12 minutes, or knead by hand for about 6–7 minutes until smooth and elastic. Cover the bowl with a tea towel and let the dough rise in a warm spot for about 1½ hours, or until doubled in size.2. Shape the Buns
Once risen, punch down the dough gently and turn it out onto a lightly floured surface. Divide into 18 equal portions (about 55–60g each). Shape into smooth balls and place them on parchment-lined baking sheets. Cover lightly with plastic wrap and let rise again for 30 minutes, or until puffy.3. Make the Filling
While the dough rises, blend together the quark (or cream cheese), egg, sugar, and vanilla until smooth and creamy. If using raspberries, roughly chop them.4. Fill and Bake
Preheat your oven to 400°F (200°C). Brush each bun with egg wash. Use your fingers or the back of a spoon to press a deep well into the center of each bun, leaving a raised edge. Spoon a few raspberry pieces into each well, then top with a generous spoonful of the quark filling. Bake for 13–16 minutes, or until the buns are golden brown and the filling is set. Let cool slightly before serving — or enjoy warm with a fresh brew of Finnish coffee! ☕💡 Tips & Substitutions
- No Quark? Cream cheese is a great substitute! It's richer and a bit tangier, but works beautifully.
- Berry Variations: Try blueberries, lingonberries, chopped strawberries, or even raisins.
- Freezing: These buns freeze well. Just wrap tightly and freeze for up to 2 months. Reheat in the oven to restore softness.
- Storage: Store at room temperature in an airtight container for up to 2 days.
🎉 Perfect For...
- Brunch spreads 🍽️
- Holiday baking traditions 🎄
- Afternoon coffee breaks (Finns call this kahvitauko) ☕
- Sharing a piece of Finnish culture with loved ones 💙
Oh, these Rahkapulla look amazing! The cardamom sounds divine. I’m definitely going to try this recipe – it’s perfect for a weekend baking project. One question though: Could I substitute another type of berry, perhaps blackcurrants?