Finnish Pulla Braided Cardamom Bread
My Finnish Pulla is a sweet, festive, and delicious braided cardamom loaf that is a suitable treat for any holiday or event. Ready to eat in under 3 hours, this sweet braided loaf is the perfect addition to your next holiday party.
Equipment
- Stand Mixer
- Kitchen Scale
- Baking sheet
- Parchment Paper
Ingredients
- 80 g warm water ⅓ cup, 110–120°F
- 104 g sugar ½ cup + 1 tsp, divided
- 7 g dry active yeast 2¼ tsp, 1 packet
- 160 g warm whole milk ⅔ cup, 110–120°F
- 113 g unsalted butter ½ cup, room temperature
- 2 large eggs room temperature
- 690 –720g all-purpose flour 5¾–6 cups, divided
- 8 g kosher salt 1¼ teaspoon Morton or 2 teaspoon Diamond Crystal
- 2 –3 teaspoon ground cardamom preferably freshly ground
- Pearl sugar for topping
- Heavy cream for brushing
Instructions
- Proof the yeast in the warm water and 1 teaspoon sugar in the bowl of a stand mixer until bloomed. Add the butter, milk, remaining sugar, and eggs and mix lightly.80 g warm water, 104 g sugar, 7 g dry active yeast, 160 g warm whole milk, 113 g unsalted butter, 2 large eggs
- Add the flour (slowly — you may not need all of it), salt, and cardamom. Knead with the dough hook until smooth and it passes the windowpane test.690 –720g all-purpose flour, 8 g kosher salt, 2 –3 teaspoon ground cardamom
- Cover and let rise until doubled in size.
- Divide the dough into three equal balls and roll each into a rope about 12 inches long.
- Pinch the three together at the top, braid tightly, then tuck and pinch the ends to seal.
- Place on a lined baking sheet, cover, and let rest until lightly puffy (~30 minutes). Preheat the oven to 375°F.
- Brush the loaf with heavy cream and top generously with pearl sugar.Heavy cream, Pearl sugar
- Bake on the top rack at 375°F for 25–30 minutes, until golden and cooked through (internal temp 180°F). Cool fully before slicing.
Notes
- Instead of heavy cream, you can use milk or an egg wash.
- No pearl sugar? Use regular sugar or a sweet glaze drizzled on top.
- This bread browns easily on the bottom — bake on the top rack and place an empty pan on the rack below to block direct heat.
- Weigh your ingredients for the most consistent results. Store at room temperature up to 5 days, or freeze up to 6 months.
Nutrition
Calories: 4091kcalCarbohydrates: 661gProtein: 97gFat: 115gSaturated Fat: 64gPolyunsaturated Fat: 6gMonounsaturated Fat: 25gTrans Fat: 4gCholesterol: 644mgSodium: 3584mgPotassium: 897mgFiber: 22gSugar: 110gVitamin A: 2836IUVitamin C: 1mgCalcium: 151mgIron: 34mg
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