Cardamom Pulla
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
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover pulla in an airtight container at room temperature.
Warm slices in a toaster or microwave for a few seconds if desired.
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