📝 About This Recipe
Pulla is the soul of Finnish baking, a fragrant, enriched sweet bread that fills the home with the intoxicating scent of freshly crushed cardamom. Characterized by its beautiful braided shape and a golden, pearl-sugar-dusted crust, this bread offers a soft, pillowy crumb that isn't overly sweet. It is the quintessential accompaniment to a cup of hot coffee, representing the Finnish concept of 'pullakahvit'—a cozy coffee and cake break.
🥗 Ingredients
The Dough Base
- 2 cups Whole milk (warmed to 100-110°F)
- 1 tablespoon Active dry yeast (or 1 packet)
- 3/4 cup Granulated sugar
- 1.5 tablespoons Cardamom pods (freshly seeds removed and coarsely ground)
- 1 teaspoon Kosher salt
Enrichment & Flour
- 2 Large eggs (at room temperature, lightly beaten)
- 6-7 cups All-purpose flour (measured by spoon-and-level method)
- 7 tablespoons Unsalted butter (very soft, room temperature)
The Finish
- 1 Large egg (beaten with 1 tsp water for egg wash)
- 3 tablespoons Pearl sugar (Finnish or Swedish style)
- 1/4 cup Slivered almonds (optional garnish)
👨🍳 Instructions
-
1
In a large mixing bowl or the bowl of a stand mixer, combine the warm milk and yeast. Let it sit for 5-10 minutes until it becomes foamy and activated.
-
2
Stir in the sugar, freshly ground cardamom, salt, and the two beaten eggs. Mix until the sugar is mostly dissolved.
-
3
Begin adding the flour one cup at a time, mixing with a wooden spoon or the dough hook attachment. After about 4 cups, the dough should start coming together.
-
4
Add the softened butter. Continue adding flour gradually while kneading. You want a dough that is smooth, elastic, and slightly tacky, but it should pull away from the sides of the bowl cleanly.
-
5
Knead the dough for about 8-10 minutes by hand or 5-7 minutes in the mixer on medium-low speed. The dough should be shiny and pass the 'windowpane test'.
-
6
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free spot for 1 hour, or until doubled in size.
-
7
Punch the dough down to release air. Turn it out onto a lightly floured surface and divide it into two equal portions for two loaves.
-
8
Divide each portion into three equal pieces. Roll each piece into a long rope, about 15-18 inches long.
-
9
Braid three ropes together to form a loaf. Pinch the ends firmly and tuck them under. Repeat for the second loaf.
-
10
Place the braided loaves on parchment-lined baking sheets. Cover and let rise for another 30-45 minutes until puffy.
-
11
Preheat your oven to 375°F (190°C). Gently brush the tops of the loaves with the egg wash mixture.
-
12
Generously sprinkle the pearl sugar and slivered almonds over the top of the glazed loaves.
-
13
Bake for 25-30 minutes. The loaves should be a deep golden brown and sound hollow when tapped on the bottom. If they brown too quickly, tent with foil for the last 10 minutes.
-
14
Transfer to a wire rack and allow the Pulla to cool completely before slicing to ensure the internal crumb structure sets perfectly.
💡 Chef's Tips
Always use freshly ground cardamom seeds rather than pre-ground powder for the most authentic and vibrant flavor. Be careful not to add too much flour; the dough should remain soft and slightly springy to ensure a light, pillowy bread. If your kitchen is cold, let the dough rise inside an oven that is turned off but has the light on for gentle warmth. To get a perfectly even braid, start braiding from the center of the ropes out to one end, then flip and finish the other side. Leftover Pulla makes the world's best French toast or bread pudding the next day.
🍽️ Serving Suggestions
Serve thick slices with a generous smear of high-quality salted butter. Pair with a strong cup of black coffee or a delicate Nordic tea. Slice and serve alongside a bowl of fresh summer berries and whipped cream. Toast a slice lightly and enjoy it with a piece of sharp white cheddar or Jarlsberg cheese for a sweet-and-savory snack.