SnackDessert

Cardamom Pulla

Name: Cardamom Pulla
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 55 min
Yield: 8 servings
Cuisine: scandinavian, finnish
Ingredients: 250 ml milk lukewarm; 75 g sugar; 7 g active dry yeast; 1 pcs egg large, beaten; 450 g all-purpose flour; 1 tsp cardamom ground; 0.5 tsp salt; 75 g unsalted butter softened; 1 pcs egg for egg wash, beaten; 1 tbsp pearl sugar (optional)

Pulla is a traditional Finnish sweet bread, often flavored with cardamom. This recipe yields a soft, aromatic loaf with a delicate crust, perfect for fika or a light snack.

An original recipe by Forkin

Total time: 2 hr 55 min
Serves: 8
Difficulty: Medium
Per serving: 353 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 mlmilk, lukewarm
75 gsugar
7 gactive dry yeast
1 pcsegg, large, beaten
450 gall-purpose flour
1 tspcardamom, ground
0.5 tspsalt
75 gunsalted butter, softened

topping

1 pcsegg, for egg wash, beaten
1 tbsppearl sugar(optional)

Equipment

large bowl · wire rack · baking sheet · parchment paper · whisk · measuring cups and spoons

The method

Step by step

1
In a large bowl, combine the milk, sugar, and active dry yeast. Let sit for 5-10 minutes until foamy.
About 10 min
2
Stir in the beaten egg, all-purpose flour, cardamom, and salt to the yeast mixture. Mix until a shaggy dough forms.
About 2 min
3
Add the softened unsalted butter and knead the dough on a lightly floured surface for 8-10 minutes, or until smooth and elastic.
About 10 min
Cook’s note: The dough will be quite soft and sticky at first, but keep kneading; it will come together.
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.
About 1 hr 30 min
5
Gently punch down the risen dough and turn it out onto a lightly floured surface.
About 1 min
6
Divide the dough into three equal pieces and roll each piece into a long strand, about 40 cm (16 inches) long.
About 3 min
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.
About 3 min
8
Transfer the braided pulla to a baking sheet lined with parchment paper. Cover and let rise again for 30 minutes.
About 30 min
9
Preheat your oven to 190°C (375°F).
About 10 min
10
Brush the risen pulla with the beaten egg for the topping and sprinkle with pearl sugar, if using.
About 1 min
11
Bake for 20-25 minutes, or until golden brown and cooked through.
About 25 min
Cook’s note: If the top browns too quickly, you can loosely tent it with aluminum foil.
12
Let the pulla cool on a wire rack before slicing and serving.
About 5 min

Per serving

Nutrition

65%Score

Calories: 353.2kcal
Protein: 8.8g
Carbs: 56.3g
Fat: 9.9g
Fibre: 1.8g
Sugar: 13.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover pulla in an airtight container at room temperature.

Reheating

Warm slices in a toaster or microwave for a few seconds if desired.