Scandinavian Cardamom Coffeebread Pulla
Bring a touch of Nordic tradition to your kitchen with this irresistible Scandinavian Cardamom Coffeebread, also known as Pulla. This beautifully braided loaf combines a soft, pillowy texture with the warm, citrusy aroma of ground cardamom, making it the perfect companion for your morning coffee or afternoon tea. Crafted with simple pantry staples like milk, butter, and eggs, this recipe features a delicate egg wash for a golden crust and an optional sprinkle of coarse sugar for an eye-catching finish. Whether you're hosting a brunch or indulging in a cozy treat, this cardamom-infused bread is a show-stopping centerpiece that's as delightful to eat as it is to bake.
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Recipe Information
Ingredients
- 1 cup Whole milk
- 0.5 cup Granulated sugar
- 4 tablespoons Unsalted butter
- 2.25 teaspoons Active dry yeast
- 0.25 cup Warm water
- 2 Eggs
- 4 cups All-purpose flour
- 1.5 teaspoons Ground cardamom
- 0.5 teaspoon Salt
- 1 Egg (for egg wash)
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
In a small saucepan, warm the milk over low heat until it is just warm to the touch (around 110°F/45°C). Remove from heat and stir in the sugar and butter until the sugar is dissolved and the butter is melted. Let the mixture cool slightly.
Meanwhile, in a small bowl, sprinkle the yeast over the warm water. Let it sit for 5–10 minutes until it becomes frothy.
In a large mixing bowl, whisk together the milk mixture and the yeast mixture. Add the eggs and whisk until well combined.
In another bowl, mix together the flour, ground cardamom, and salt. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or using a stand mixer with a dough hook attachment, until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes, or until the dough is smooth and elastic. Alternatively, knead with a stand mixer for about 5–6 minutes.
Place the dough in a lightly oiled bowl and cover with a clean kitchen towel. Let it rise in a warm place for about 1–1.5 hours, or until doubled in size.
Once the dough has risen, punch it down and divide it into three equal portions. Roll each portion into a long rope, about 16–18 inches long.
Lay the ropes side by side on a parchment-lined baking sheet and braid them together, tucking the ends underneath to secure. Cover the braided loaf with a kitchen towel and let it rise again for about 30 minutes, until slightly puffy.
Preheat your oven to 375°F (190°C). In a small bowl, beat the egg for the egg wash. Brush the egg wash over the loaf, ensuring even coverage. If desired, sprinkle coarse sugar on top for added texture and sweetness.
Bake the pulla in the preheated oven for 20–25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let cool on a wire rack before slicing. Serve warm or at room temperature with coffee or tea.
Nutrition Facts
Calories |
390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 162 mg | 7% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 17.5 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 139 mg | 3% | |
*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.
