As an American whose youth was dominated by sliced sandwich bread, proving as exotic as Orowheat 9-grain, I’m not exactly the most cultured of bread connoisseurs. But I’d like to think that I’ve made some strides since the white-bread-turkey-and-mustard-sandwich version of my younger self.
The culture of bread in Finland, however far I’ve come, is still way beyond my scope of imagination. 
A Finnish friend once explained that when visiting a grocery store in Finland, one could be faced with dozens of options breads. “I don’t mean different like bagels are different in that some have sesame seeds and some have onion on them, but different because they use different grains (usually rye, wheat, oats and barley in varying combinations), different spices, and have different consistencies”.
Engrained in each Finnish citizen’s very being, from the moment they are born, is a dedication to the craft of baking bread. Special breads are eaten during special occasions, which differ from those that that are eaten everyday, which range in genre from lunchtime open-faced rye breads, to thin crispy, pretzel-like breakfast breads, to dense, slightly-sweet midday coffee-time breads. And since Finns drink more coffee per capita than any other nation, at a jolting rate of 7 cups of coffee per day, this bread, the Pulla bread, is a staple of Finnish cuisine.
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Finnish Pulla Bread: A coffee time treat
- Total Time: 60 minutes
- Yield: Makes 3 loaves 1x
- Diet: Omnivore
Description
A traditional coffee bread, perfect for a weekend treat. Slightly sweet and dense, this bread is a labor of love.
Ingredients
- 8 g (0.02 lbs) active dry yeast
- 2 cups (500 ml) milk, heated and then cooled to room temperature
- 3/4 cups (165 g) sugar
- 1 tsp salt
- 8 green cardamom pads, toasted, seeded, and ground
- 4 eggs, beaten
- 8 cups (1230 g) white AP flour
- 1/2 cups (90 g) melted butter
- 1 egg, beaten
- 2-3 Tbsp. sugar
- 1/2 cups (90 g) raw almonds, chopped
Instructions
- Heat the milk in a small saucepan on medium-high heat. Before the milk comes to a full boil, remove from heat and let cool slightly.
- In a small bowl, whisk together 4 Tbsp of the warm milk and yeast until dissolved.
- In a large bowl, combine the yeast mixture, remaining milk, sugar, salt, cardamom, eggs, and 1 cup of flour to make a runny batter. Beat until smooth.
- Add 2 more cups of flour and mix well until the dough is smooth and glossy.
- Stir in the melted butter until the dough is glossy, then gradually add the remaining flour until a stiff dough forms.
- Gather the dough into a ball; do not overwork.
- Turn the dough onto a lightly floured surface, cover with a bowl, and let rest for 15 minutes.
- Knead the dough for 5-10 minutes, until smooth and satiny.
- Coat a large bowl or Dutch oven with vegetable oil; transfer the dough to the bowl, turning to coat. Cover with a towel and let rise in a draft-free area (e.g., an unheated oven) until doubled in size, about 1 hour.
- Punch down the dough a few times and let rise again until doubled, about 30 minutes.
- Turn the dough out onto a lightly floured surface. Divide into 3 portions, then divide each portion into 3 more (9 total). Shape each into a 16-inch long log.
- Braid 3 logs together into a loaf, pinching and tucking the ends underneath. Repeat with remaining dough to make 3 loaves.
- Place loaves on baking sheets lined with parchment paper, cover with a tea towel, and let rise for 20 minutes.
- Preheat oven to 400°F (204°C).
- Finely chop almonds (or pulse in a food processor).
- Brush the loaves with a beaten egg, and sprinkle with sugar and almonds.
- Bake at 400°F (204°C) for 25-30 minutes, or until golden brown.
- Serve warm. Store leftover loaves uncut in an airtight container for a few days, or freeze.
Notes
- For optimal cardamom flavor, lightly toast the seeds in a dry pan before grinding.
- If you don’t have raw almonds, substitute with chopped walnuts or pecans.
- To prevent sticking, use parchment paper when baking and store the cooled loaves in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: Finnish
Nutrition
- Serving Size: 1/3 loaf
- Calories: 400
- Sugar: 25
- Sodium: 200
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 4
- Protein: 8
- Cholesterol: 100
Frequently Asked Questions
What gives Finnish pulla its distinctive flavor?
Cardamom is the defining spice in pulla, giving it that slightly floral, warm note that sets it apart from other sweet breads. Some recipes use whole pods ground fresh, which gives a more pronounced flavor than pre-ground cardamom.
How do I know when the pulla dough has proofed enough?
The dough should roughly double in size. Press a floured finger gently into it. If the indentation springs back slowly and only partially, the dough is ready to shape.
Can I freeze pulla bread after baking?
Yes, pulla freezes well. Let it cool completely, wrap it tightly, and freeze for up to two months. Thaw at room temperature and warm briefly in the oven to refresh the texture before serving with coffee.
