Pulla

1. Add the flour, cardamom, and sugar into the bowl of a stand mixer and mix.
2. Dig a well in the center of the flour and add in the yeast.
3. Add ½ cup (150 ml) of lukewarm milk at 97 F (36°C) over the yeast and let it rise for 10 minutes.
4. Add in the eggs, and using the dough hook, start kneading on low speed, gradually incorporating the remaining milk, over about 2 minutes.
5. Then knead for 3 minutes at medium speed and gradually incorporate the butter and salt.
6. Knead on medium speed for 10 minutes until a smooth dough forms. The butter should be completely incorporated and the dough should come off the sides of the bowl.
7. If the dough is too wet, add 1 to 2 tablespoons of flour and if, on the contrary, it is too dry, add a few tablespoons of lukewarm milk, very gradually.
8. Cover the dough with a cloth and let it rise for 1 hour in a warm place, away from drafts.
9. Place the dough on a floured work surface and punch it down for 1 minute while kneading it.

Pullat shaping

1st option

1. Divide the dough into 25 equal pieces and roll them out.
2. Form the pullat into a ball and place them gradually, spaced out, on a baking sheet lined with baking paper.
3. When forming the pullat, make sure that the dough balls are very smooth, without any cracks, so that they do not open during cooking.
4. Cover with a cloth and let stand for 20 minutes.

2nd option

1. Divide the dough into 25 equal pieces and roll them out.
2. Roll out each ball of dough and form a strand.
3. Give this strand of dough a round braid shape.
4. Gradually place the pullats, spaced out, on a baking sheet lined with parchment paper.
5. When forming the pullat, make sure that the dough is smooth, without any flaws so that they do not open during cooking.
6. Cover with a cloth and let stand for 20 minutes.

3rd option

1. Divide the dough into 3 equal pieces.
2. For a ball with each piece of dough and roll them out in a rectangle shape to a thickness of about ½ inch (1 cm). Roll this rectangle of dough on itself to form a thick sausage, about 1 inch (2,5 cm) in diameter.
3. Cut this roll of dough into 8 equal pullats, they will then have the shape of a snail.
4. Gradually place the pullats, spaced out, on a baking sheet lined with parchment paper.
5. When forming the pullat, make sure the dough is smooth, without any flaws so that they do not open during cooking.
6. Cover with a cloth and let stand for 20 minutes.

4th option (pullapitko, meaning long pulla bread)

1. Divide the dough into 4 equal pieces.
2. Divide each of the dough pieces into 3 equal pieces. Round and roll out each piece to a thickness of about ½ inch (1 cm).
3. Form a sausage, thus obtaining 12 sausages of equal size.
4. Then form these rolls into 4 braids with three strands to obtain 4 loaves.
5. Gradually place the breads, spaced apart, on a baking sheet lined with parchment paper.
6. When forming the loaves, make sure that the dough is smooth, without any cracks so that they do not open during baking.
7. Cover with a cloth and let stand for 20 minutes.

Decor

1. After preheating the convection oven to 365 F (185°C) for 15 minutes, beat the egg yolks and milk.
2. Brush the pullat with this mixture and sprinkle with vanilla sugar, pearl sugar and slivered almonds.
3. Bake the pullat for 20 to 25 minutes or until golden brown.