Finnish Pulla Bread
Discover the irresistible charm of Finnish Pulla Bread, a traditional sweet bread infused with the warm, aromatic flavor of ground cardamom. Soft, fluffy, and slightly sweet, this braided beauty is topped with a sprinkle of pearl sugar for a touch of crunch and visual allure. Perfect for breakfast, brunch, or an afternoon treat, Pulla’s tender crumb and golden crust make it a beloved staple in Finnish cuisine. This recipe guides you through creating a beautifully braided bread with simple ingredients like milk, flour, eggs, and yeast, enhanced by the unique spice of cardamom. Whether enjoyed plain, with a pat of butter, or alongside coffee, Finnish Pulla Bread offers an irresistible combination of flavor, tradition, and homemade comfort.
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Recipe Information
Ingredients
- 240 ml whole milk
- 7 g active dry yeast
- 100 g granulated sugar
- 1 tbsp ground cardamom
- 2 large eggs
- 75 g unsalted butter, melted
- 500 g all-purpose flour
- 1 tsp salt
- 2 tbsp water
- 2 tbsp pearl sugar or coarse sugar, for topping
Instructions
Warm the milk to about 37°C (98°F), just warm to the touch but not hot. Pour the milk into a large bowl and sprinkle the yeast over it. Let it sit for 5-10 minutes until foamy.
Mix in the sugar, ground cardamom, eggs, melted butter, and salt. Stir well to combine.
Gradually add the flour, one cup at a time, mixing until a soft dough forms. Knead the dough on a lightly floured surface for 7-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with the dough hook attachment for 5-6 minutes.
Place the dough in a large, lightly oiled bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
Punch down the dough and divide it into three equal portions. Roll each portion into a long rope, about 16 inches (40 cm) long.
Lay the three ropes side by side on a baking sheet lined with parchment paper. Pinch the tops of the ropes together and braid them, tucking the ends underneath the braid to seal.
Cover the braided dough with a towel and let it rise for 20-30 minutes, or until slightly puffy.
Preheat your oven to 190°C (375°F).
In a small bowl, whisk together the remaining egg and 2 tablespoons of water to create an egg wash. Brush the egg wash over the surface of the braid.
Sprinkle the top generously with pearl sugar or coarse sugar for a sweet and decorative finish.
Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and cooked through. If it starts browning too quickly, loosely cover it with aluminum foil.
Remove the bread from the oven and allow it to cool on a wire rack before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
3158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 2613 mg | 114% | |
| Total Carbohydrate | 524.4 g | 191% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 138.3 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 456 mg | 35% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 1224 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
