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.
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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 (240 ml) 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 (100 g) sugar
- 2 tsp crushed cardamom seeds
- 4-5 cups (960 ml-1.2 L) flour (all purpose)
- 1 stick (115 g) 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
If You Liked This Recipe, You’ll Love These
- Rieska – Finnish Potato Flatbread
- Jalapeño Cheddar Cornbread Recipe
- Soft and Fluffy Sourdough Sandwich Loaf
- How to Make “Lussekatter”: Traditional Swedish Lucia Buns
Frequently Asked Questions
Why is kneading so important for this pulla, and how do I know when I’ve done enough?
The article specifically calls out kneading as one of the two critical steps (along with adequate rise time) that make this bread work. Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic — this develops the gluten structure that allows the dough to trap the CO2 from the yeast and produce a light, airy crumb. 
Does the milk temperature matter when activating the yeast?
Yes — the notes specifically warn that the milk must be lukewarm. Too hot and it will kill the yeast; too cold and the yeast won’t activate. The instructions say to heat it until lukewarm, stir in the yeast packet (about 7–8 g), and wait about 7 minutes until it becomes frothy before proceeding.
What is the “twist” in this recipe compared to traditional pulla?
The title calls it a pulla “with a twist” — a filling of 2–3 tbsp softened butter, 1 tsp cinnamon, 2 tbsp brown sugar, and ½ tsp cardamom is applied to the dough strands before braiding, adding a layered sweet-spiced interior similar to a cinnamon roll inside a traditional braided loaf.
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.