Finnish Pulla
Finnish Pulla is a soft and fragrant traditional Finnish sweet bread.Ground cardamom gives the bread its signature Scandinavian flavor.Milk, butter, eggs, and sugar create a rich and tender crumb.The dough is allowed to rise until light and beautifully airy.It can be shaped into a loaf, rolls, or an elegant braid.Serve it warm or sliced with coffee, tea, or your favorite spread.
Ingredients
For the Pulla Dough
- 1 cup (240 ml) whole milk
- ½ cup (100 g) granulated sugar
- 2¼ teaspoons (7 g) active dry yeast
- ½ teaspoon salt
- 1½–2 teaspoons freshly ground cardamom
- 1 large egg
- 3½–4 cups (440–500 g) all-purpose flour
For the Topping
- 1 egg, beaten, for brushing
- 2–3 tablespoons pearl sugar or coarse sugar
- 2 tablespoons sliced almonds, optional
Instructions
Warm the Milk
- Pour the milk into a small saucepan and warm it gently until it is lukewarm. It should feel comfortably warm rather than hot. Very hot milk can damage the yeast.
Activate the Yeast
- Pour the warm milk into a large mixing bowl. Add the yeast and a small portion of the sugar. Stir gently and allow the mixture to stand for about 5–10 minutes, until the yeast becomes slightly foamy.If using instant yeast, you can mix it directly with the dry ingredients instead.
Add the Flavorings
- Add the remaining sugar, salt, ground cardamom, and egg to the milk mixture. Stir until well combined.Freshly ground cardamom provides especially strong aroma and flavor, so it is worth grinding the seeds shortly before making the bread.
Add Butter and Flour
- Pour in the melted butter and stir. Begin adding the flour gradually, mixing continuously.Add enough flour to create a soft, slightly tacky dough. Avoid adding too much flour, as a stiff dough can produce a dense pulla.
Knead the Dough
- Transfer the dough to a lightly floured work surface and knead for approximately 8–10 minutes.The finished dough should become smooth and elastic. It may remain slightly soft and tacky, but it should not be excessively sticky.
First Rise
- Place the dough into a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap.Allow it to rise in a warm, draft-free place for about 1–1½ hours, or until approximately doubled in size.
Shape the Pulla
- Gently press down the risen dough to release excess air.For a simple loaf, shape the dough into a log and place it on a parchment-lined baking tray.For a braided pulla, divide the dough into three equal portions. Roll each portion into a long rope, join the ends together, and braid the ropes neatly. Tuck the ends underneath.
Second Rise
- Cover the shaped dough loosely and allow it to rise for another 30–45 minutes.The dough should look noticeably puffier and lighter.
Brush and Decorate
- Preheat the oven to 350°F (175°C).Brush the surface gently with beaten egg. Sprinkle with pearl sugar or coarse sugar. Add sliced almonds if desired.
Bake
- Bake for approximately 25–30 minutes, depending on the shape and size of the loaf.The pulla should be beautifully golden brown and should sound hollow when gently tapped underneath.If the top begins browning too quickly, loosely cover it with aluminum foil during the final portion of baking.
Cool and Serve
- Allow the pulla to cool on a wire rack for at least 20 minutes before slicing.Serve it slightly warm or at room temperature with coffee, tea, butter, jam, or simply on its own.
Notes
- Cardamom matters: Cardamom is the signature flavor of Finnish pulla, so freshly ground cardamom gives the best aroma.
- Use lukewarm milk: The milk should be warm but not hot to protect the yeast.
- Do not over-flour: A soft dough generally produces a more tender finished bread.
- Rise according to the dough: Rising time can vary depending on room temperature.
- Braiding is optional: A simple loaf is just as delicious as a braided pulla.
- Watch the crust: Enriched dough can brown relatively quickly because of the egg, butter, and sugar.
- Cool before slicing: Allowing the bread to cool helps the crumb finish setting.
- Best fresh: Pulla is particularly delicious on the day it is baked.