Finnish Pulla Bread (Cardamom Braid)

Ingredients

• 1 cup milk, lukewarm
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon ground cardamom
• 1/2 cup unsalted butter, softened
• 1 large egg
• 4-4 1/2 cups all-purpose flour
• 1 egg, beaten (for egg wash)
• Pearl sugar, for topping (optional)

Instructions

1. 1.Activate the Yeast

   In a large bowl, dissolve the yeast in the lukewarm milk. Let stand for 5-10 minutes, until foamy.

2. 2.Combine Ingredients

   Add the sugar, salt, cardamom, softened butter, and egg to the yeast mixture. Mix well.

3. 3.Add Flour

   Gradually add the flour, one cup at a time, mixing until a soft, slightly sticky dough forms. You may not need all of the flour.

4. 4.Knead the Dough

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook.

5. 5.First Rise

   Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.

6. 6.Shape the Pulla

   Punch down the dough and divide it into three equal pieces. Roll each piece into a long rope, about 12-14 inches long. Braid the ropes together, pinching the ends to seal. Place the braid on a baking sheet lined with parchment paper.

7. 7.Second Rise

   Cover the braided loaf with a clean kitchen towel and let rise for another 30-45 minutes, or until puffy.

8. 8.Bake the Pulla

   Preheat oven to 350°F (175°C). Brush the loaf with the beaten egg and sprinkle with pearl sugar, if desired. Bake for 25-30 minutes, or until golden brown. If the top starts to brown too quickly, tent with foil.

9. 9.Cool and Serve

   Let the pulla cool on a wire rack before slicing and serving. Enjoy with coffee or tea!

Nutritional Information

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Stand mixer (optional)
• Baking sheet
• Parchment paper
• Wire rack

Tips

• Use freshly ground cardamom for the best flavor.
• Don't overmix the dough, as this can make the bread tough.
• If the dough is too sticky, add a little more flour, one tablespoon at a time.
• For a richer flavor, use whole milk and butter.
• Store leftover pulla in an airtight container at room temperature for up to 3 days.

Frequently Asked Questions