Finnish Cardamom Pulla Braids

Recipe card

Finnish Cardamom Pulla Braids

Prep 25 minCook 30 minTotal 2 hr 25 minYield 2 loaves, about 16 slices

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Mixing bowls, measuring tools and suitable baking pan or skillet

Ingredients

480 ml warm milk 10 g active dry yeast 100 g sugar 115 g butter, melted and cooled 2 tsp ground cardamom 1 tsp salt 780 g all-purpose flour, plus a little for kneading 1 whole egg, beaten for brushing

Instructions

1. Activate

   Stir yeast into warm milk with a spoon from measured sugar and rest 10 minutes until foamy.

2. Dough

   Mix in remaining sugar, butter, cardamom, salt and flour gradually; knead 8 to 10 minutes until smooth and elastic.

3. Rise

   Cover and leave about 60 to 75 minutes until doubled.

4. Braid

   Divide into six strands; braid three per loaf, tuck ends under and proof on lined trays 25 minutes.

5. Bake

   Heat oven to 180°C (350°F), brush with egg and bake 25 to 30 minutes until deep golden and bread sounds hollow; cool on a rack.

How to tell when it is ready

Heat oven to 180°C (350°F), brush with egg and bake 25 to 30 minutes until deep golden and bread sounds hollow; cool on a rack.

Tips

• Stir yeast into warm milk with a spoon from measured sugar and rest 10 minutes until foamy.
• Mix in remaining sugar, butter, cardamom, salt and flour gradually.
• Cover and leave about 60 to 75 minutes until doubled.
• Divide into six strands.

Troubleshooting

• If dense, allow full second rise before baking.
• If top browns early, cover loosely with foil.

Substitutions

• Use instant yeast mixed with flour at the same weight.
• Use another plain milk at the same volume.

Variations

• Add chopped raisins to dough.
• Scatter pearl sugar over egg wash.

Serving suggestions

• Slice with coffee.
• Toast leftovers and add butter.
• Offer with jam.
• Serve as sweet breakfast bread.

Make ahead

Prepare the measured ingredients in advance. Keep wrapped at room temperature up to 2 days or freeze slices.

Storage

Keep wrapped at room temperature up to 2 days or freeze slices.

Food safety

Bake egg-brushed bread fully and cool before wrapping.

Frequently asked questions

How do I know finnish cardamom pulla braids is ready?

Heat oven to 180°C (350°F), brush with egg and bake 25 to 30 minutes until deep golden and bread sounds hollow; cool on a rack.

How should I store finnish cardamom pulla braids?

Keep wrapped at room temperature up to 2 days or freeze slices.

Slice with coffee. Keep wrapped at room temperature up to 2 days or freeze slices.