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
- ⅓ cup warm water 110-120F
- ½ cup plus 1 teaspoon sugar divided
- 2 ¼ teaspoons dry active yeast 0.25-ounce packet
- ⅔ cup warm whole milk 110°-120°F
- ½ cup unsalted butter room temperature
- 2 large eggs room temperature
- 5 ¾ to 6 cups all-purpose flour 690g to 720g divided
- 1½ teaspoons kosher salt
- 1 ½ teaspoons ground cardamom
- Pearl sugar to taste
Instructions
Make the dough
- Proof baker's yeast in warm water and 1 teaspoon of sugar in the bowl of your stand mixer or mixing bowl. Allow the yeast to bloom before adding in butter, milk, remaining sugar, and eggs. Mix lightly before adding the flour, salt, and cardamom. For best results, mix the dry ingredients separately before adding. However, I add them in directly all the time with no issues.Add in the flour slowly as you might not need all 6 cups.
- Mix the dough in your stand mixer until it fully combines and forms a uniform dough. Allow it to knead in the mixing bowl using the dough hook until it can pass the windowpane test. Some people like to use the paddle attachment in the beginning before switching to the dough hook. However, I prefer to use the dough hook from the start and have great results.
- Allow the dough to rest covered until doubled in size. Use either cling wrap or a clean wet towel to prevent the dough from drying.
Shape the dough
- Once the dough has risen, split it into three equal balls of dough. Gently roll the dough balls until they're roughly 12 inches long.
- Pinch the top of the three of them together (pictured) and begin to braid the dough tightly. When you reach the end, tuck the end under and pinch it together.
Bake the dough
- Place the braided dough on a prepared baking sheet and cover to rest. Preheat your oven to 375F while you’re waiting.
- When the dough is lightly puffy (after 30 mins or so) brush it with heavy cream* and top with pearl sugar**.
- Bake on the top rack at 375F for 25-30 mins or when the bread is golden and fully cooked. The internal temperature should be 180F if you have a thermometer to check with!
- Remove the baked bread from the pan and place on a cooling rack. Allow it to cool fully before cutting for the best results.
Notes
* Instead of cream, you can use milk or an egg wash.
** If you don’t have pearl sugar you can use regular sugar or make a sweet glaze to drizzle on top.
Note: this bread can brown easily on the bottom. Avoid this by placing it on the top rack of your oven (allowing for space to proof) and place an additional pan on the rack below to block some of the direct heat.
Tip: For the best and most consistent results, use a kitchen scale to weigh your ingredients.
Store at room temperature for up to 5 days. Freeze for 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
Tried this recipe?Let us know how it was!