Pulla (Traditional Finnish Cardamom Bread) Recipe

Ingredients

Cardamom Preparation

• 14 pods cardamom pods (or 2-3 teaspoons ground cardamom)

Dough

• 2 cups whole milk (or soy milk or half and half)
• 4 teaspoons active dry yeast
• 0.67 cups sugar
• 3 extra-large eggs
• 2 teaspoons salt
• 6 cups all-purpose flour (plus more for the counter)
• 0.5 cup soft butter

Topping

• 1 egg (for egg wash)
• coarse sugar for sprinkling
• sliced almonds (optional)

Instructions

Prepare the Cardamom

1. If using whole cardamom pods, crack open the pods and lightly toast the seeds in a dry skillet for 45-60 seconds, stirring over medium heat until fragrant.
2. Grind down to the consistency of sand with a mortar and pestle. You could do this step ahead, or use ground cardamom.

Prepare the Yeast Mixture

1. Place milk in a small saucepan, bring to a simmer, then let cool to lukewarm (100°F – 110°F).
2. Add a pinch of sugar, stir in the yeast, and let stand for 7 minutes. Check that the yeast is dissolved and frothy, indicating it is active. (Tip: Do not add yeast to milk that is hotter than 110F, it can kill it)

Make the Dough

1. In a stand mixer or large bowl, beat the eggs and sugar until the sugar is dissolved.
2. Add the frothy milk yeast mixture, cardamom, and salt and beat until smooth.
3. Mix in 2 cups of flour, cup by cup, until smooth and no lumps remain.
4. Add the softened butter and mix well – the dough will get beautifully glossy.
5. Continue adding the flour, a 1/2 cup at a time, mixing to incorporate, adding flour until stiff enough to knead, yet still soft, about 6 cups.

Knead and Rise

1. Knead using a dough hook or by hand, adding a little more flour as needed just until the dough pulls away from the edges, and is smooth and satiny, about 5 minutes. The key here is to use as little flour as possible.
2. Shape into a ball and place the dough in an oiled bowl, turning to coat the top.
3. Cover with a damp towel, and let it rise in a warm area (70-80°F) until it doubles in size. Having a warm spot for it to rise is imperative.

Shape and Braid

1. After it has doubled, divide it in half. This will make two extra-large loaves.
2. To make 2 braided loaves, divide each half into 3 pieces. Roll each piece into long ropes about 1 1/2- 2 inches thick.
3. Braid the 3 ropes and tuck under the ends. Place on a baking sheet lined with parchment paper.

Egg Wash and Final Rise

1. Beat the egg with a tablespoon of water. Brush the loaves with the egg wash.
2. Sprinkle with pearl sugar over the top and sliced almonds if you like.
3. Let it rise again until it is almost doubled, about 45 minutes.

Bake

1. Preheat oven to 375°F.
2. Bake in the middle for 30-35 minutes or until a skewer or toothpick pulls out clean (or internal temp is 200°F) and the top is nicely golden.
3. Pull it out of the oven and let it sit for 10 minutes. Slice and slather with butter.

Notes

• Alternatively, knead by hand on a well-floured surface for 6-7 minutes, adding a little flour at a time. The dough will be slightly tacky but not sticky.
• At the kneading stage, if you wish, you could knead in some raisins and almonds.
• For rising, try turning your oven on at the very start at the lowest setting, then turn it off, letting the dough rise inside, or place it on top of the stove.