Imagine a warm, fragrant bread that fills your kitchen with the most intoxicating aroma of cardamom, a slice of Nordic culinary tradition that melts in your mouth and tells a story of generations of Finnish baking. This isn't just bread—it's a sensory journey that transforms ordinary moments into extraordinary memories. The Finnish Cardamom Pulla is more than a recipe; it's a cultural treasure that will elevate your baking skills and impress everyone who tastes it.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Finnish
Serves: 1 loaf
Ingredients
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp ground cardamom
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup milk, warmed
- 1/2 cup butter, melted
- 2 eggs
- 1/2 tsp salt
- 1 egg (for egg wash)
- Pearl sugar for topping
Instructions
- In a large mixing bowl, combine 4 cups of all-purpose flour, 1/2 cup of sugar, 1 teaspoon of ground cardamom, and 1/2 teaspoon of salt. Mix these dry ingredients together until they are well blended.
- In a separate small bowl, dissolve 1 packet (2 1/4 teaspoons) of active dry yeast in 1 cup of warmed milk (about 110°F or 43°C). Let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- In another bowl, whisk together 2 eggs and the melted 1/2 cup of butter. Make sure the butter is not too hot, as it can cook the eggs. Once mixed, add the frothy yeast mixture to this bowl and stir until well combined.
- Gradually pour the wet mixture into the dry ingredients. Mix with a wooden spoon or a dough hook attachment on a stand mixer until a shaggy dough begins to form.
- Transfer the dough onto a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for about 5-7 minutes.
- Shape the kneaded dough into a ball and place it in a greased bowl, turning the dough to coat it lightly with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Once the dough has risen, punch it down to release the air. Transfer it back to the floured surface and divide it into three equal pieces.
- Roll each piece into a long rope, approximately 12-14 inches in length. Then, braid the three ropes together, pinching the ends to seal them. Place the braided loaf onto a parchment-lined baking sheet.
- Cover the braided loaf with a kitchen towel and let it rise again for about 30 minutes, until it has puffed up slightly.
- Preheat your oven to 375°F (190°C) while the dough is rising. In a small bowl, beat the additional egg for the egg wash. Brush the top of the loaf with the egg wash and sprinkle pearl sugar generously over the top for decoration.
- Bake the loaf in the preheated oven for 25-30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
- Once baked, remove the loaf from the oven and let it cool on a wire rack. Allow it to cool completely before slicing to enjoy the delightful flavors of Finnish cardamom pulla bread.
Tips
- Temperature is Key: Ensure your milk is precisely warm (around 110°F) when activating the yeast. Too hot, and you'll kill the yeast; too cold, and it won't activate properly.
- Kneading Matters: Take your time kneading the dough—a full 8-10 minutes develops the gluten, giving your pulla that perfect, soft texture.
- Rising Environment: Find a warm, draft-free spot for your dough to rise. A slightly warmed oven (turned off) or near a sunny window works perfectly.
- Braiding Technique: When braiding, keep your ropes even in length and thickness for a symmetrical, professional-looking loaf.
- Egg Wash Shine: For a beautiful golden-brown crust, apply the egg wash generously and evenly before baking.
- Sugar Topping: Use authentic pearl sugar if possible—it provides a delightful crunch and traditional Finnish touch.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 6g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 55mg
