Pulla (Finnish Cardamom Bread)
User Reviews
4.6
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Prep Time
3 hrs
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Cook Time
25 mins
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Total Time
3 hrs 20 mins
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Servings
12 people
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Course
Bread
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Cuisine
Scandinavian
Pulla (Finnish Cardamom Bread)
Description
Pulla (Finnish Cardamom Bread) is made from a milk and water based dough sweetened with sugar and flavored with ground cardamom, which gives the bread its characteristic warm, herbal note. The dough is enriched with eggs and butter for moisture and richness. Yeast is activated in the warm liquid before mixing in the flour and flavorings, then kneaded until smooth and elastic.
After first rising until doubled, the dough is shaped into three long strands, braided for a traditional loaf form, then brushed with an egg wash and sprinkled with coarse sugar and almonds for a crunchy topping. The second rise allows the loaf to expand for a light, tender interior once baked to a golden brown crust.
This bread is typically served sliced for breakfast or coffee breaks, highlighting its sweet-spiced flavor. Rolls can be made by dividing and shaping the dough for individual servings, and a campfire version uses dough wrapped around sticks for outdoor baking. The recipe offers flexibility in shape and serving occasions, preserving the distinctive cardamom flavor central to Finnish baking traditions.
Ingredients
- ¾ c milk warmed to 110F
- ¼ c water warmed to 110F
- ⅓ c sugar
- 2 ¼ tsp active dry yeast (1 package)
- 4 ½ c all-purpose flour unbleached
- 2 egg room temperature
- 2 tsp ground cardamom
- ¾ tsp salt
- 4 Tbsp unsalted butter melted and cooled
- 1 egg for egg wash, beaten with 1 Tbsp of water
- sugar for topping, coarse sugar and sliced almonds
- almond for topping, coarse sugar and sliced almonds
Instructions
- In a large bowl (or the bowl of your stand mixer), combine milk, water and sugar. Sprinkle the yeast over top and let stand for 5 minutes, until foamy.
- Add 2 cups of flour, eggs, cardamom, and salt. Mix until smooth.
- Add the butter and mix until combined.
- Knead the dough in the bowl, adding enough of the remaining flour to keep it from sticking, until the dough comes clean from the sides of the bowl and doesn’t stick to your hands.
- Shape the dough into a ball in the bowl and cover it with a damp tea towel. Let the dough rise in a warm, draft free place for 1 - 1 ½ hours, or until doubled.
- Once risen, knock back the dough and divide it into 3 strands for a braid.* Roll each strand into a 20 inch snake. Braid the strands and place the braided loaf on a parchment lined baking sheet. Brush the top of the loaf with the egg wash and sprinkle it with sugar and almonds, if desired. Let the loaf rise for 30-40 minutes, or until doubled in bulk.
- Near the end of rising time, preheat your oven to 375F.
- Bake the bred for 25-30 minutes, until golden and hollow sounding when tapped.
- Remove the loaf from the oven and let it cool slightly on a wire rack before cutting.
- Bread will keep for 1 week on the counter in an air-tight container.
Notes
- For rolls, divide dough into 12 balls, brush with egg wash, sprinkle sugar and almonds, and bake for 10-15 minutes at golden brown.
- Campfire Pulla can be prepared by wrapping portions of dough around sticks and baking over warm fire for a rustic treat.
- Allow dough to rise in a warm, draft-free place; both initial and second rises are important for texture.
User Reviews
Overall Rating
4.6
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