Cardamom Pulla

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the milk, sugar, and active dry yeast. Let sit for 5-10 minutes until foamy.

   Ca. 10 min.

2. 2

   Stir in the beaten egg, all-purpose flour, cardamom, and salt to the yeast mixture. Mix until a shaggy dough forms.

   Ca. 2 min.

3. 3

   Add the softened unsalted butter and knead the dough on a lightly floured surface for 8-10 minutes, or until smooth and elastic.

   Ca. 10 min.

   Kokkens note: The dough will be quite soft and sticky at first, but keep kneading; it will come together.

4. 4

   Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

   Ca. 1 t. 30 min.

5. 5

   Gently punch down the risen dough and turn it out onto a lightly floured surface.

   Ca. 1 min.

6. 6

   Divide the dough into three equal pieces and roll each piece into a long strand, about 40 cm (16 inches) long.

   Ca. 3 min.

7. 7

   Braid the three strands together, pinching the ends to seal them. Form the braid into a ring if desired, or leave it as a straight loaf.

   Ca. 3 min.

8. 8

   Transfer the braided pulla to a baking sheet lined with parchment paper. Cover and let rise again for 30 minutes.

   Ca. 30 min.

9. 9

   Preheat your oven to 190°C (375°F).

   Ca. 10 min.

10. 10

    Brush the risen pulla with the beaten egg for the topping and sprinkle with pearl sugar, if using.

    Ca. 1 min.

11. 11

    Bake for 20-25 minutes, or until golden brown and cooked through.

    Ca. 25 min.

    Kokkens note: If the top browns too quickly, you can loosely tent it with aluminum foil.

12. 12

    Let the pulla cool on a wire rack before slicing and serving.

    Ca. 5 min.