Finnish Pulla Bread
Finnish Pulla Bread is more than just a delicious treat; it’s a slice of Finnish culture, a beloved staple often enjoyed during coffee breaks or special occasions. With its soft, slightly sweet bread infused with cardamom, this delightful loaf is perfect for morning toasts, afternoon snacks, or even as a charming addition to your dessert table. This recipe brings together simple ingredients, allowing the unique flavor of cardamom to shine through while creating a soft, pillowy texture. So grab your apron and let’s dive into the wonderful world of Finnish Pulla Bread.
Why This Recipe Works
This Finnish Pulla Bread recipe strikes the perfect balance between sweetness and spice, thanks to the infusion of crushed cardamom seeds. The combination of milk and butter creates a rich flavor and soft texture, while the yeast ensures that the bread rises beautifully. The use of eggs adds richness and helps develop that tender crumb we all love. With the added crunch of sliced almonds and the sparkle of pearl sugar on top, this bread is as beautiful as it is delicious.
Ingredients at a Glance
- 1 cup milk
- 1 tablespoon active dry yeast
- ½ cup warm water (no hotter than 110 degrees Fahrenheit)
- ¾ cup granulated sugar
- 1 teaspoon crushed cardamom seeds (from 7 to 12 pods, depending on the size)
- 1 teaspoon salt
- 2 eggs, at room temperature, beaten
- 4 ½ to 5 cups (22.5 – 25 ounces by weight) all-purpose flour
- 1 stick (4 ounces) unsalted butter, melted
- 1 large egg + 1 tablespoon milk, for glaze
- Sliced almonds
- Pearl sugar
Gear Up: What to Grab
- Mixing bowls – for combining your ingredients.
- Measuring cups and spoons – accuracy is key in baking.
- Whisk – to beat the eggs and incorporate the butter smoothly.
- Dough hook or wooden spoon – for mixing the dough.
- Baking sheet – to shape and bake your Pulla Bread.
- Kitchen towel – to cover the dough while it rises.
Finnish Pulla Bread — Do This Next
Step 1: Activate the Yeast
In a small bowl, combine the warm water and active dry yeast. Allow it to sit for about 5-10 minutes, or until it becomes frothy. This step is crucial for ensuring your bread rises properly.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the activated yeast mixture, milk, melted butter, beaten eggs, granulated sugar, crushed cardamom, and salt. Stir until well combined.
Step 3: Add the Flour
Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon or dough hook until the dough begins to form. You may need to adjust the amount of flour based on the humidity and temperature of your kitchen. The dough should be soft but not sticky.
Step 4: Knead the Dough
Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until it becomes smooth and elastic. Alternatively, if using a stand mixer, knead with the dough hook for a similar amount of time.
Step 5: First Rise
Place the kneaded dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm place until it doubles in size, about 1-2 hours.
Step 6: Shape the Dough
Once risen, punch down the dough to release the air. Divide it into three equal pieces. Roll each piece into a long rope, about 24 inches long. Braid the three ropes together and tuck the ends under to form a loaf shape.
Step 7: Second Rise
Transfer the braided loaf to a baking sheet lined with parchment paper. Cover it with the kitchen towel again and let it rise for another 30-45 minutes, or until it puffs up.
Step 8: Preheat the Oven
While the dough is rising, preheat your oven to 375°F (190°C).
Step 9: Prepare for Baking
In a small bowl, whisk together the additional egg and tablespoon of milk for the glaze. Brush the mixture over the risen loaf, then sprinkle with sliced almonds and pearl sugar for that beautiful finish.
Step 10: Bake
Bake the Pulla Bread in the preheated oven for 20-25 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
Step 11: Cool and Enjoy
Allow the bread to cool on a wire rack before slicing. Enjoy it warm with butter, jam, or on its own—it’s simply delightful!
Nutrition-Minded Tweaks
- Substitute whole wheat flour for half of the all-purpose flour for added fiber.
- Reduce the sugar slightly for a less sweet version if desired.
- Add dried fruits or nuts for extra texture and flavor.
- Use a non-dairy milk alternative if preferred.
Errors to Dodge
- Using water that is too hot can kill the yeast, preventing your bread from rising.
- Not allowing enough time for the dough to rise will yield a denser loaf.
- Skipping the second rise can result in a less airy bread.
- Overbaking can dry out the bread, so keep an eye on it in the oven.
Shelf Life & Storage
Pulla Bread can be stored at room temperature in an airtight container for up to 3 days. To extend its freshness, consider freezing slices wrapped in plastic wrap and placed in a freezer bag for up to three months. Simply thaw and toast for a delicious treat any time!
Your Top Questions
Can I use instant yeast instead of active dry yeast?
Yes! If using instant yeast, you can mix it directly into the flour without activating it first. The rise times may be slightly shorter, so keep an eye on your dough.
What if I can’t find cardamom pods?
If you can’t find cardamom pods, ground cardamom can be used instead. Use about ½ to 1 teaspoon of ground cardamom, adjusting to taste.
Can I make this dough in advance?
Absolutely! You can prepare the dough, let it rise, then shape it and refrigerate it overnight. Allow it to come to room temperature before baking.
What can I serve with Finnish Pulla Bread?
Pulla Bread is delicious on its own, but it pairs wonderfully with coffee, tea, or a spread of butter and jam. You can also enjoy it with cream cheese for a delightful twist.
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Ready to Cook?
This Finnish Pulla Bread recipe is sure to become a cherished favorite in your baking repertoire. With its unique flavors and beautiful appearance, it’s perfect for sharing with friends and family or simply enjoying a slice with your morning coffee. So roll up your sleeves, embrace the joy of baking, and savor the delightful experience of creating this traditional Finnish treat. Happy baking!
Finnish Pulla Bread
Ingredients
Equipment
Method
- In a small bowl, combine the warm water and active dry yeast. Allow it to sit for about 5-10 minutes, or until it becomes frothy.
- In a large mixing bowl, combine the activated yeast mixture, milk, melted butter, beaten eggs, granulated sugar, crushed cardamom, and salt. Stir until well combined.
- Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon or dough hook until the dough begins to form.
- Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until it becomes smooth and elastic.
- Place the kneaded dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm place until it doubles in size, about 1-2 hours.
- Once risen, punch down the dough to release the air. Divide it into three equal pieces. Roll each piece into a long rope, about 24 inches long. Braid the three ropes together and tuck the ends under to form a loaf shape.
- Transfer the braided loaf to a baking sheet lined with parchment paper. Cover it with the kitchen towel again and let it rise for another 30-45 minutes, or until it puffs up.
- While the dough is rising, preheat your oven to 375°F (190°C).
- In a small bowl, whisk together the additional egg and tablespoon of milk for the glaze. Brush the mixture over the risen loaf, then sprinkle with sliced almonds and pearl sugar.
- Bake the Pulla Bread in the preheated oven for 20-25 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
- Allow the bread to cool on a wire rack before slicing. Enjoy it warm with butter, jam, or on its own.
Notes
- Store Pulla Bread at room temperature in an airtight container for up to 3 days.
- Freeze slices wrapped in plastic wrap for up to three months for a delightful treat any time.
- Use whole wheat flour for added fiber in the recipe.
- For a less sweet version, reduce the sugar slightly.
- Experiment by adding dried fruits or nuts for extra texture and flavor.
