Okay! It’s the Finnish Dish and finally! A real Finnish dish. My grandmother used to make it best. She would make several loaves at a time and we would enjoy a slice or two with coffee. Whole cardamom seeds are a must vs ground cardamom. This bread reminds me of the unique way my grandfather used to drink coffee. Grandma always made coffee on the stove top in a percolator. No Mr. Coffee, Bunns or Keurigs. So the coffee was VERY hot. My grandpa would pour coffee from his cup into his saucer, balance the saucer on one hand and drink it with a lump of sugar in his cheek and a slice of buttered pulla to go with his coffee. But I digress. Let’s make a loaf.
2 tsp dry yeast
3/4 cups plus 2 T milk
3 1/2 cups all purpose flour
1/2 tsp salt
4 T sugar
1 T whole cardamom seeds
2 eggs beaten
4 T unsalted butter melted
egg glaze made with 1 egg yolk beaten with one T water
Sprinkle yeast over warmed milk and allow to sit for 5 minutes. Stir to dissolve. Mix flour and salt in a large bowl and make a well in the center and pour in dissolved yeast. Use a wooden spoon to draw in enough flour to form a soft paste. Cover the bowl with a dishcloth and let it sit for 20 minutes until frothy and risen.
Add the sugar, cardamom seeds, beaten eggs, and melted butter to the flour well. Mix in the flour from the sides to form a soft dough. Turn out onto a lightly floured surface and knead until smooth, shiny and elastic, about 10 minutes. Or you can knead in a mixer with a dough hook. After kneading put the dough in a buttered bowl, cover with a dish towel, and let it rise until doubled in size. About 2 hours.
Preheat oven to 350. Punch down and let the dough rest 10 minutes. Divide into 3 equal pieces and roll to form 3 ropes (about 16 inches each). Attach the ropes and braid. Place on a buttered baking sheet, cover with a dish towel and proof until doubled in size, about 45-60 minutes.
Brush with egg glaze and bake in preheated oven for 40 minutes until richly golden and hollow sounding when tapped from underneath. Cool on wire rack.
If you’re Finnish or grew up around people who were hopefully each slice will bring back happy memories. If you grew up eating challah it may remind you of that. Pulla makes great toast, French toast or grilled sandwiches.
I watched an awesome video recently of a French lady making a variety of braided breads. Some had three ropes, some four, some five… They all looked easy when she did them. I tried the one with four ropes that I thought I remembered. Well, I didn’t remember and after several failed attempts to make it look as awesome as hers I gave up and just did my best. Hence the irregular shape of my finished product. Next time I’ll stick with three ropes.
TIP: I was always told that when dissolving yeast the water/milk should be the temperature of a baby’s bath. If you’re unsure use a cooking thermometer. Yeast can be killed by temps of 130F or over. Ideal temp is approximately body temp, 98.6F.
5 thoughts on “Pulla – Finnish Cardamom Bread”
Excellent bread. Reminds me of my mother’s challah bread.
I am not seeing the cardamom
Thanks! They were in the picture and in the bread! Now they are in the recipe too thanks to your post.
Lol. Thanks for sharing. I love cardamom.
I will have to try to make this for Dad…I just need to get cardamon seeds.