5 from 48 votes
Pulla (Finnish Cardamom Bread)
Pulla is a Finnish sweet bread flavored with fragrant cardamom and optionally studded with raisins. This yeast-leavened dough is rich with butter, eggs, and sugar, kneaded until smooth, then braided into two large loaves. The bread's soft, fluffy crumb is complemented by a fragrant aroma and a gentle cardamom spice, finished with a pearl sugar topping for a bit of crunch.
Prep Time
30 mins
Cook Time
30 mins
Additional Time
2 hrs
Total Time
3 hrs 15 mins
Servings:
16
people
Calories:
467 kcal
Course:
Breakfast, Snacks, Bread
Cuisine:
Finnish
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 16 people
Amount Per Serving
Calories 467
% 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.