Finnish Sweet Cardamom Raisin Bread Pulla
Transport your taste buds to the heart of Finland with this Finnish Sweet Cardamom Raisin Bread, known as pulla. This delicately braided loaf boasts a soft, pillowy texture infused with the warm, aromatic essence of ground cardamom, giving it an irresistible flavor that's both unique and comforting. Sweet raisins are folded into the dough for bursts of fruity sweetness, while a golden egg wash and optional coarse or pearl sugar topping add a delightful finish. Perfect for breakfast, tea-time, or an indulgent snack, this bread is as beautiful as it is delicious. With its rich cultural heritage and inviting flavors, pulla is a must-try treat for bread lovers and baking enthusiasts alike. Serve it fresh and warm, paired with a steaming cup of coffee or tea, for an authentic Finnish fika experience!
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Recipe Information
Ingredients
- 1.5 cups Whole milk
- 2.25 teaspoons Active dry yeast
- 0.5 cups Granulated sugar
- 4 tablespoons Unsalted butter
- 2 pieces Large eggs
- 4 cups All-purpose flour
- 2 teaspoons Ground cardamom
- 0.5 teaspoons Salt
- 0.5 cups Raisins
- 1 piece Egg (for egg wash)
- 2 tablespoons Coarse sugar or pearl sugar (optional, for garnish)
Instructions
Warm the milk in a small saucepan over low heat until it is lukewarm (around 100°F or 38°C). Remove from heat and pour into a large mixing bowl.
Sprinkle the yeast over the warm milk and let it bloom for 5-10 minutes until foamy.
Add the granulated sugar, melted butter, and eggs to the milk mixture, whisking until combined.
In a separate bowl, whisk together the flour, ground cardamom, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a sticky dough forms. Knead for about 7-10 minutes on a floured surface until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for 5-6 minutes.
Gently knead in the raisins until evenly distributed throughout the dough.
Transfer the dough to a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free location for 1-1.5 hours, or until doubled in size.
After the dough has risen, punch it down and divide it into three equal portions. Roll each portion into a 12-inch rope.
Braid the three ropes together, pinching the ends to seal. Tuck the ends underneath the loaf to keep it neat.
Place the braided loaf onto a parchment-lined baking sheet. Cover loosely with a towel and let rise for another 30 minutes.
Preheat your oven to 375°F (190°C).
Whisk the remaining egg with a tablespoon of water to make an egg wash. Brush it over the surface of the loaf. Sprinkle with coarse sugar or pearl sugar, if desired.
Bake for 20-25 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. If the top is browning too quickly, tent it lightly with aluminum foil.
Allow the pulla to cool on a wire rack before slicing and serving. Enjoy with a cup of coffee or tea!
Nutrition Facts
Calories |
3240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 1564 mg | 68% | |
| Total Carbohydrate | 554.8 g | 202% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 171.6 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 679 mg | 52% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 2064 mg | 44% | |
*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.
