Pulla (Finnish Sweet Bread)

This sweet bread flavoured with cardamom is a favourite in our home and goes great with a cup of coffee. I originally learned how to make it from my husband's Finnish grandmother who baked hers in bread tins rather than free form on cookie sheets. I've adapted the recipe and now use my stand mixer for most of the kneading. Because Aune used a four-strand method for braiding, that's what I use as well, but it can be braided with three strands (or more...) Exceptional toasted. And I've decided it's not just for Christmas or Easter... great any time of year.

Pulla Recipe 

Makes three large loaves.

 Ingredients:
2 cups milk (500 g)
1 scant cup sugar (190 g)
1/2 cup butter (110 g), cubed
1/2 cup warm water (110 g)
2 1/4 tsp (one package) traditional dry active yeast (10 g)
4 eggs, beaten
8-9 cups flour (1200-1350 g) 
1 1/2 tsp ground cardamom 
1 tsp salt (9 grams)

For glaze:
1 egg, beaten OR
2 tbsp espresso
1/2 cup sliced almonds OR
​2 tbsp sugar

Method

1. ​Scald the milk (I use the microwave) then add the sugar and cubed butter. Stir to dissolve the sugar and melt the butter. Cool. It can still be warm, but not hot.
2. In a large bowl, sprinkle the yeast over the warm water and let bloom. I use my large stand mixer.
3. Add cooled milk, eggs, 8 cups (1200 grams) flour, cardamom and salt. Mix and then knead to form a soft dough, adding more flour as needed. Dough should be soft but not sticky. Knead until smooth and elastic, about 8-10 minutes in stand mixer, longer by hand.
4. Place in a greased bowl and cover. Let rise in a warm place until double, about 1 1/2 to 2 hours.
5. Punch down and separate into 12 pieces for four-strand braids, or nine for three-strand. Roll each piece 16 inches long.
6. Braid 3 loaves and place on parchment lined cookie sheets. Cover and proof for  about 1 hour. When you press a finger into the dough, it should leave an impression and not completely fill back in. Proofing time will vary depending on the temperature in your home.
7. Preheat oven to 375 F. 
8. When loaves have risen, brush with egg mixture or espresso and sprinkle with almonds or sugar.
9. Bake for 25-30 minutes until golden brown. 

Notes:

• Cardamom: I tend to like a stronger cardamom flavour in my bread, so will often add a bit more than what the recipe calls for. Adjust the amount to your personal taste. I buy cracked cardamom and grind it fresh. You can also buy it in pods. I find that ground cardamom tends to lose its flavour quickly, so if you're purchasing and using ground, you may want to adjust the quantity.
• Flour: I use a combination of strong bread flour and all purpose flour at a radio of about 4:1. I have made this with 100% all purpose flour which works as well. Be careful not to add too much flour when mixing the dough as it will  make for a dry bread. Too little and the dough will be tricky to work with. If you're using a stand mixer, you may want to finish kneading by hand so that you can get a feel for the dough and how much more flour it might need. The dough should be soft and pliable but not sticky.
• Yeast: I use traditional dry active yeast when making this recipe, but you could also use instant yeast.
• Braiding: I use a four strand braid because that's how I learned. A three strand braid is more traditional. You can also get fancy and create a five or even seven strand braid. I would suggest googling some videos for instructions on how to braid if you are using more than three strands.