Pulla (Finnish Cardamom Bread)
User Reviews
5
Pulla (Finnish Cardamom Bread)
Description
Pulla (Finnish Cardamom Bread) starts with grinding fresh cardamom pods or using ground cardamom for a warm, aromatic flavor. The dough blends softened butter, sugar, eggs, and warm milk with yeast and salt, then incorporates flour gradually for the right texture. Raisins can be added as a sweet contrast. After kneading until the dough is elastic and smooth, it undergoes a first rise until doubled. The dough is then divided and braided into two large loaves for baking. The result is a soft, slightly sweet bread with the distinctive scent of cardamom and a lightly crunchy pearl sugar crust.
Pulla pairs well with coffee or tea, often enjoyed during Finnish celebrations or as an everyday treat. The bread is tender enough to serve sliced with butter or jam and can be used to make French toast if it becomes stale.
Once cooled, store Pulla in a plastic bag at room temperature for up to three days to maintain freshness. For longer storage, slice and freeze up to three months. This freezes well and can be thawed as needed without losing much of its softness.
Ingredients
- 30 cardamom pods or 1 tbsp jarred ground cardamom
- 1 cup butter softened, unsalted
- 1 cup sugar
- 4 egg room temperature
- 2 cup milk warm
- 4 tsp instant yeast
- 1 1/2 tsp kosher salt
- 8 cup all-purpose flour
- 1 cup raisin optional
- 4 tbsp pearl sugar
- egg 1 egg + 2 tsp water, wash
Instructions
For freshly ground cardamom
- Put cardamom pods in the mortar and pound them a few times to separate the skin from the seeds. Pick out and discard the skin. Continue pounding the seeds with the pestle until they are finely grounded. Set 2 teaspoons of freshly ground cardamom aside.
To Prepare the Pulla dough
- In a stand mixer with flat attachment, or in a large bowl, cream butter and sugar until light and fluffy. Add eggs and beat well. Then mix in milk, yeast, salt, and the reserved cardamom.
- Gradually add 7 cups of flour, 1 cup at a time, mixing until smooth, on medium low speed, about 4-5 minutes. Add the raisins and the last 1 cup of flour. Change the flat attachment to a dough hook. Continue kneading the dough for 2-3 minutes over low speed until the dough frees itself from the sides of bowl.
- First rise: Cover the dough and let it rise until double in volume, about 1-2 hours. Punch down. This recipe makes 2 extra-large loaves.
- Braiding with 4 strands: Divide the dough in half. Then, divide each half into equal pieces depending on how many strands you desire (3 is too simple and 5 is a bit complicated, so I prefer 4 strands). Roll each piece into long ropes about 1 1/2-inches thick (about 20 inch long). Braid the ropes loosely using 4 strands technique - watch the tutorial video for this. Tuck under the ends.
- Second rise: Place the dough on a baking sheet lined with parchment paper. Brush the loaves with the egg wash, and let rise again until nearly doubled, about 30-45 minutes.
Baking Pulla Loaves
- Brush the loaves with egg wash again and sprinkle with pearl sugar. Place in a preheated 375˚F degree oven. Bake for 25-30 minutes. Take the loaves out of the oven and let them cool for 10 minutes.
- This bread is best served warm with a slather of butter. To cool, transfer the loaves onto a cooling rack and cool completely.
Notes
- Cool the bread completely before storing in plastic to retain moisture and softness.
- After 3 days, use leftover Pulla for French toast to avoid waste.
- Slice and freeze the bread in a zip bag for up to 3 months for convenient future use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16people
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 75g | 25% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 253mg | 11% |
| Potassium | 277mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 463IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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