How to Make Pulla: A Step-by-Step Guide to Finnish Cardamom Bread

Pulla, the beloved Finnish cardamom bread, is a delightful treat that fills homes with its warm aroma and tantalizes taste buds with its subtly sweet and delicately spiced flavor. Imagine biting into a soft, fluffy bun infused with the intoxicating fragrance of cardamom – it’s a sensory experience that will transport you straight to a Finnish bakery.

Whether you’re a seasoned baker or just starting your culinary journey, this comprehensive guide will equip you with all the knowledge and confidence you need to create your own batch of delicious pulla. So, put on your apron, gather your ingredients, and let’s embark on this rewarding baking adventure together!

Ingredients for Delicious Homemade Pulla

Here’s what you’ll need to make about 12 servings of this delightful Finnish bread:

For the Dough:

• 1 cup (240ml) whole milk, warmed to 100-110°F (38-43°C)
• 2 teaspoons active dry yeast
• 1/2 cup (100g) granulated sugar
• 1 teaspoon ground cardamom (freshly ground, if possible)
• 1/2 teaspoon salt
• 2 large eggs, lightly beaten
• 4 cups (500g) all-purpose flour, plus more for dusting
• 1/2 cup (115g) unsalted butter, softened to room temperature

For the Filling (optional):

• 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (50g) granulated sugar
• 1 tablespoon ground cinnamon

For the Egg Wash:

• 1 large egg yolk
• 1 tablespoon milk

For the Topping:

• Pearl sugar (for a traditional touch) or granulated sugar

Equipment You’ll Need

• Large mixing bowl
• Plastic wrap
• Rolling pin
• Baking sheet
• Parchment paper
• Pastry brush

Step-by-Step Instructions

1. Activate the Yeast: In the warm milk, sprinkle the yeast and a teaspoon of sugar. Stir gently and let stand for 5-10 minutes until foamy. This indicates that the yeast is active and ready to work its magic.

2. Combine the Wet Ingredients: In a large mixing bowl, whisk together the remaining sugar, ground cardamom, salt, and lightly beaten eggs.

3. Incorporate the Yeast Mixture: Add the foamy yeast mixture to the bowl with the wet ingredients and stir to combine.

4. Gradually Add the Flour: Gradually add the flour, one cup at a time, mixing well after each addition. Once the dough starts to come together, turn it out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.

5. Incorporate the Butter: Gradually knead the softened butter into the dough, a little at a time, until fully incorporated. The dough might feel a bit sticky at first, but it will become smooth and pliable as you knead.

6. First Rise: Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.

7. Prepare the Filling (optional): While the dough rises, prepare the filling. In a bowl, cream together the softened butter, sugar, and cinnamon until smooth.

8. Shape the Pulla: Punch down the risen dough to release air bubbles. Divide the dough into two equal portions. Roll each portion into a 12×16 inch rectangle. Spread half of the filling (if using) over each rectangle, leaving a small border.

9. Create the Braids: Starting from the longer side, tightly roll each rectangle into a log. Pinch the seam to seal. Using a sharp knife, cut each log lengthwise down the center, leaving the top inch or two intact. Twist the two halves of each log together to form a braid, tucking the ends underneath.

10. Second Rise: Place the braids on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise in a warm place for about 45 minutes, or until puffy.

11. Prepare the Egg Wash: Preheat oven to 350°F (175°C). In a small bowl, whisk together the egg yolk and milk to make the egg wash.

12. Bake the Pulla: Brush the braids generously with the egg wash and sprinkle with pearl sugar or granulated sugar. Bake for 25-30 minutes, or until golden brown and cooked through.

13. Cool and Enjoy: Let the pulla cool slightly on a wire rack before slicing and serving. It’s delicious warm or at room temperature and can be enjoyed with coffee, tea, or as a sweet treat any time of day.

Pulla Dough

Tips for Baking the Best Pulla

• Use High-Quality Cardamom: The flavor of cardamom is central to pulla, so use freshly ground cardamom for the most potent flavor.
• Don’t Over-Knead: Knead the dough until it’s smooth and elastic, but avoid over-kneading, which can result in tough bread.
• Adjust Sweetness to Your Liking: The amount of sugar in the dough and filling can be adjusted to suit your preference.
• Get Creative with the Braids: Experiment with different braiding techniques to create visually appealing variations.

FAQs About Making Pulla

Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes, you can use instant yeast interchangeably with active dry yeast in this recipe.

Can I Freeze Pulla?
Absolutely! Pulla freezes beautifully. Wrap it tightly in plastic wrap and then in foil or a freezer-safe bag. It can be frozen for up to 2 months.

What Can I Substitute for Pearl Sugar?
If you don’t have pearl sugar, you can use granulated sugar or even coarse sanding sugar for a bit of crunch.

Baked Pulla

A Taste of Finnish Tradition

Baking pulla is more than just following a recipe – it’s about connecting with Finnish culinary heritage and creating something special with your own hands. The inviting aroma, the soft texture, and the unique flavor of cardamom combine to create an unforgettable experience.

So gather your ingredients, put on your apron, and give this recipe a try. You might be surprised at how easy it is to create this Finnish delicacy in your own kitchen. And who knows, maybe baking pulla will become a cherished tradition in your home too!