For several years now, we've had a recipe for pulla, or Finnish cardamom bread, sitting in our cupboard. One of my Canadian relatives gave it to us a few years ago. I've slightly changed the original recipe, and I think it's a keeper for sure!
If you love Scandinavian breads, make sure to try julekake and kanellängd too.
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Questions
Pulla bread is a soft, fluffy cardamom dessert served with a hot cup of coffee. The dough is braided into a large loaf or rolled into buns, and can be sprinkled with sliced almonds or pearl sugar. This is just as popular with coffee in Finland as donuts are in the United States!
Want to pronounce u0022pullau0022 correctly in Finnish? It's pronounced POOL-ah.
Serve a large braided pulla cut in thick slices with a cup of coffee. Spread a little butter on each slice if desired. Although this is non-traditional, you can also tear the pulla with your hands, like you would with challah.
Pulla is similar to challah and brioche, two other types of sweet yeast breads. Pulla contains milk, butter, eggs, and sugar, while challah contains water, olive oil, eggs, and honey. Since this bread must be kosher, it does not contain dairy. Brioche contains larger quantities of milk, butter, eggs, and sugar than pulla does, making it even richer.
Yes, you can definitely freeze pulla. It's best to freeze it once it has been baked and fully cooled. Seal in a zip-top freezer bag or wrap it tightly in layers of plastic wrap and foil and freeze for up to 1 month. Defrost in at room temperature for an hour or two, toast individual slices, or microwave until warm.
How to Braid Pulla
Feel free to braid it in a simple three-strand braid, or another pattern, such as the four-strand braid that I use in this recipe. Check out this video tutorial on how to braid several different kinds of braids. Here's how I did my four-strand braid, with the photo tutorial below.
- Think of the strands being in positions 1-4, from left to right.
- Cross the strand in spot 4 over the one in spot 3.
- Cross the strand in spot 2 over the one in spot 1.
- Cross the strand in spot 2 over the one in spot 3.
- Repeat this pattern until the whole loaf is braided.
How to Make
Gather the ingredients. You'll need bread flour, fast-action yeast, salt, eggs, sugar, cardamom, butter, and milk.
Melt the butter in the saucepan, then add the milk and heat to 115 F on a thermometer. Remove from the heat.
Whisk together the butter/milk mixture, the eggs, cardamom, salt, and sugar until well combined. Sprinkle the yeast on top and whisk until smooth.
Gradually add the bread flour, mixing with your hand as you go, until a slightly sticky dough has formed. Make sure to pick up all the flour from the sides of the bowl.
Knead the dough on a floured surface for 10-15 minutes, until it's smooth and much less sticky. A piece of dough should be able to stretch thin enough for you to see light through it. This is called the windowpane test.
Place the dough in a buttered bowl, cover tightly, and let it prove in a warm place until doubled in size, about 1 ½ to 2 hours.
Punch down the dough and divide it into 4 equal pieces, using a kitchen scale to make each piece the same weight. Roll each piece of dough into a rope about 2 feet long.
Lay the four strands side by side and squeeze them together at the top. Mentally label the strands 1-4, from left to right.
Start the four-strand braid by crossing strand 4 over strand 3, as in the photo below.
Cross strand 2 over strand 1, then cross the new strand 2 over strand 3. Repeat this pattern until the loaf is beautifully braided.
Squeeze the ends of the braid together to seal, and cut off the extra dough on the ends with a bench scraper. You can use the offcuts to make a mini 4-strand loaf. It will give you extra practice with braiding.
Place the loaf on a cookie sheet, cover, and let it prove until it springs back quickly when prodded with a fingertip, about 30 minutes.
Once the bread is proved, brush the dough with a lightly beaten egg white and sprinkle generously with pearl sugar.
Bake the loaf at 375 F for 15 minutes, then lower the temperature to 300 F and bake for another 10-15 minutes. It is done when it has an internal temperature of at least 190 F. If it's getting too dark during the baking, cover it with a sheet of aluminum foil. The mini loaf will bake faster, so keep an eye on it.
Let the pulla cool completely on a wire rack before slicing and serving with a hot cup of coffee. Enjoy!
Pro Tips
- Be sure to use bread flour and not all-purpose flour. The additional gluten in bread flour gives the dough strength to rise higher and makes it more chewy.
- Speed up the rise by placing the bowl of dough on the middle rack of a cold oven, and put a pan of boiling water on the rack below the dough. Keep the oven door shut to trap the steam inside.
- Don't stretch the strands of dough when you're braiding the loaf. This will make the loaf skinnier at one end than the other.
- Don't have pearl sugar? Make your own. Put ½ cup of granulated sugar in a large skillet, add 1 tablespoon of water, and stir until the sugar forms clumps. Add water ¼ teaspoon at a time if not all the sugar clumped. Set the pan over medium-low heat and stir frequently until the sugar clumps have dried out and you can pick them up easily with a spoon. They will continue to harden as they cool.
- Place an extra cookie sheet under the loaf while it's baking. The air trapped between the two cookie sheets insulates the bottom, keeping it from browning too quickly.
- Use a thermometer to check when your bread is done baking. The loaf should be a rich golden brown and have an internal temperature of 190°F.
Other Sweet Breads You'll Love
- Kanellängd (Swedish Christmas Bread)
- Swedish Cardamom Buns
- Julekake (Norwegian Christmas Bread)
- Swedish Tea Ring
- Italian Panettone
- Challah
- German Stollen
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Recipe
Pulla: Finnish Cardamom Bread
Ingredients
- 1 cup + 1 tablespoon whole milk
- 2 tablespoons unsalted butter
- 2 large eggs
- ⅓ cup granulated sugar
- 1 ½ teaspoons ground cardamom
- 2 teaspoons fine salt
- 3 teaspoons fast-action yeast
- 5 cups bread flour
- 1 large egg white, lightly beaten
- 2 tablespoons pearl sugar
Instructions
Making the Dough
- Melt the butter in a small saucepan over medium heat, then pour in the milk and stir until the mixture reaches 115°F. Remove from the heat.
- Crack the eggs into a large bowl and add the milk mixture, sugar, cardamom, and salt. Whisk until well combined, then sprinkle in the yeast and whisk again.
- Gradually mix in the flour with your hand until a soft, somewhat sticky dough has formed.
- Knead the dough briefly in the bowl, then turn it out onto a floured surface and knead for 10-15 minutes until the dough is no longer so sticky and is smooth and elastic.
- Shape the dough into a ball, place in a lightly buttered bowl, and cover tightly with plastic wrap. Place the dough in a warm place and let it prove until doubled in size, about 1 ½ to 2 hours.
Shaping
- Line a large, light-colored metal cookie sheet with parchment paper.
- Punch down the dough, then divide it into 4 equal pieces (243g each), using a kitchen scale for accuracy. Roll each piece of dough into a rope 2 feet long. Be sure not to use a floured surface during this step. If the dough isn't rolling easily, let it rest for a few minutes, then come back to it.
- Place the four strands side by side and join them together at the top, then start a four-strand braid. Think of the strands of being numbered from 1 to 4, from left to right. Bring 4 over 3, then bring 2 over 1. Cross the new strand 2 over strand 3. Repeat this sequence until the whole loaf is plaited.
- Tuck the ends of the plait underneath the loaf and transfer it to the prepared cookie sheet. Cover and let it rise until the dough springs back quickly when gently prodded with a fingertip, about 30 minutes.
- About 15 minutes before the dough has finished proving, preheat the oven to 375°F.
Decorating & Baking
- Brush the loaf with the lightly beaten egg white and sprinkle with pearl sugar.
- Bake at 375°F for 15 minutes, then lower the temperature to 300°F and bake for another 10-15 minutes. Cover the loaf with a piece of aluminum foil once it is nicely browned. The bread is done when it has an internal temperature of 190°F.
- Let the bread cool completely on a wire rack before eating. Slice and serve with salted butter and coffee.
Notes
- Be sure to use bread flour and not all-purpose flour.
- Speed up the rise by placing the bowl of dough on the middle rack of a cold oven, and put a pan of boiling water on the rack below the dough. Keep the oven door shut to trap the steam inside.
- Don't stretch the strands of dough when you're braiding the loaf. This will make the loaf skinnier at one end than the other.
- Don't have pearl sugar? Make your own. Put ½ cup of granulated sugar in a large skillet, add 1 tablespoon of water, and stir until the sugar forms clumps. Add water ¼ teaspoon at a time if not all the sugar clumped. Set the pan over medium-low heat and stir frequently until the sugar clumps have dried out and you can pick them up easily with a spoon. They will continue to harden as they cool.
Nutrition
This recipe was originally published on December 8, 2017.
ST
Hi Emma!
I was so happy to have found this recipe, as pulla is one of my favourite kinds of bread! I made this last night and while the flavours were delicious, the ratio of wet to dry ingredients didn’t seem quite right. I only used 4.5 cups of flour but even then, the dough was extremely dry and virtually impossible to incorporate all of the flour I had mixed in. The pulla came out denser than it was supposed to and definitely wouldn’t have risen if I hadn’t proved it using a slightly heated oven. Any suggestions for revised ratios?
Thanks so much!
Also, for anyone making this, it took me an addition ~14 minutes in the oven (after the first 15 min at 375 + 10 min at 300) to get to an internal temp of 190F. I have a slightly smaller oven so adjust your time accordingly!
Emma
Hi ST, I'm so glad that you enjoyed the pulla! Did you happen to scoop the flour into the measuring cup? It's always best to fluff the flour and spoon it into the measuring cup, then level it with a knife. Scooping the flour packs too much into the cup, resulting in a dry dough. That's why I always ditch the measuring cups entirely for flour and weigh it on a kitchen scale instead. It sounds like incorrect measuring may be the issue here rather than the recipe.
Also, I'd suggest using an oven thermometer (Taylor makes a great one) to calibrate the oven. Every oven is different, though, so baking times will definitely vary!
Happy baking!