Pulla is a Finnish sweet cardamom flavored bread (also finnish sweet rolls). What makes this really awesome is the cardamom flavor that is inherent in the bread – it’s not sickly sweet and would make you come back for more.
I can’t tell you how long I have been waiting to make this bread but never had an opportunity. It’ s a braided bread and I found out that there are couple of techniques to get them braided (thanks to youtube). Though the technique I followed is not an easy one, I still could pull this one off. If you are someone, who can make bread without a sweat then there will be no concerns for you. However, for people like me, who have to think this like a big project here are couple of pointers- the trick is kneading the dough to let the yeast work it’s magic and giving enough rest time for the dough to rise. 
Finnish Pulla with a Twist
- Total Time: 1 hour 30 minutes
- Yield: 1 loaf 1x
Description
Experience the delightful flavors of Finland with this sweet cardamom-infused pulla bread, braided to perfection and irresistibly aromatic.
Ingredients
- 1 cup Milk
- 1 pkt dry yeast (about 7 to 8 gms)
- 1 egg
- 1 tsp salt (can skip if you use salted butter)
- 1/2 cup sugar
- 2 tsp crushed cardamom seeds
- 4-5 cups flour (all purpose)
- 1 stick melted unsalted butter
- 1 egg mixed with a bit of water for egg wash
- for filling-
- 2-3 tbsp softened butter
- 1 tsp cinnamon powder
- 2 tbsp brown sugar
- 1/2 tsp cardamom powder
Instructions
- Heat the milk until it is lukewarm. Pour the milk into a large bowl and stir in the yeast. Allow the yeast to awaken and let it sit for about 7 minutes until it becomes frothy.
- Add the egg, crushed cardamom, sugar, and salt to the yeast mixture and whisk until the ingredients are well combined.
- Gradually add the flour, one cup at a time, mixing well after each addition. Continue adding flour until the dough is soft and no longer sticky.
- Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Once risen, punch down the dough and divide it into three equal parts. Roll each part into a long rope.
- Braid the three ropes together, pinching the ends to seal them.
- Place the braided loaf on a baking sheet lined with parchment paper. Cover it with a cloth and let it rise for another 30 minutes.
- Preheat your oven to 375°F (190°C).
- Brush the braided loaf with melted butter.
- Bake in the preheated oven for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove from the oven and let it cool on a wire rack before slicing and serving.
Notes
Ensure the milk is lukewarm to activate the yeast effectively. If using salted butter, you can skip the added salt. For a richer flavor, brush the loaf with additional melted butter after baking. Pulla is best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Baking
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 8
- Sodium: 150
- Fat: 7
- Carbohydrates: 35
- Fiber: 1
- Protein: 6
- Cholesterol: 30
it’s close. I’m Finn. The dough needs to be elastic to almost overworked. Finnish kids learn to bake with the leniency of pulla. I am so happy you enjoy what has reminded me of home.