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Pulla bread
Pulla bread
Pulla bread is a traditional Finnish sweet bread flavored with cardamom. It’s often braided or twisted into different shapes and is a popular treat in Finland, especially enjoyed with a cup of coffee or tea.
Ingredients
- 1 cup milk
- 1/2 cup sugar
- 2 1/4 tablespoon active dry yeast
- 1/2 tablespoon salt
- 1 tablespoon ground cardamom
- 4 cups all-purpose flour
- 1/2 cup unsalted butter softened
- 1 egg beaten, (for egg wash)
- Pearl sugar for topping (optional)
Instructions
- Heat the milk in a saucepan until it reaches about 110°F (43°C). Remove from heat and stir in the sugar until dissolved. Sprinkle the yeast over the warm milk and let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour, salt, and ground cardamom. Add the softened butter and the yeast mixture. Mix until a dough forms.
- Knead the dough on a floured surface for about 5-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours until doubled in size.
- Preheat your oven to 375°F (190°C). Punch down the dough and divide it into 4 equal parts. Roll each part into a long rope and braid or twist them as desired.
- Place the braided dough on a baking sheet lined with parchment paper. Brush the top with the beaten egg and sprinkle with pearl sugar, if using. Let it rise for another 30 minutes.
- Bake the pulla bread in the preheated oven for about 20-25 minutes or until golden brown and cooked through. Enjoy warm or at room temperature with your favorite beverage!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 814kcal (41%)Carbohydrates: 124g (41%)Protein: 17g (34%)Fat: 27g (42%)Saturated Fat: 16g (100%)Polyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 109mg (36%)Sodium: 336mg (15%)Potassium: 270mg (8%)Fiber: 4g (17%)Sugar: 28g (31%)Vitamin A: 867IU (17%)Vitamin C: 0.1mgCalcium: 110mg (11%)Iron: 6mg (33%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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