Authentic Finnish Pulla Recipe

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Web1 cup milk 1 tablespoon active dry yeast 1⁄4 cup warm water (110 degrees F) 1⁄2 cup sugar 1 teaspoon cardamom seed, crushed (you can use a mortar & pestle or …

Servings: 20
Total Time: 2 hrs 45 mins
Category: Yeast Breads
Calories: 193 per serving
1. Scald the milk in a small saucepan (heat until a ring of small bubbles is visible around the sides of the pan). Remove from heat and let cool.
2. In a large bowl, whisk yeast into the warm water and set aside for 5 minutes.
3. Whisk the milk, sugar, cardamom, salt, and eggs into the yeast mixture.
4. Add 2 cups of the flour and beat with a wooden spoon until smooth.

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WebTo Prepare the Pulla dough In a stand mixer with flat attachment, or in a large bowl, cream butter and sugar until light and fluffy. Add eggs and beat well. Then …

Rating: 5/5(5)
Total Time: 3 hrs 15 mins
Category: Bread, Breakfast, Snack
Calories: 467 per serving

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WebBake the Pulla at 375 F until cooked through and golden ( Internal temp of 200F). This can range anywhere from 30-50 minutes, …

Rating: 4.9/5(28)
Total Time: 3 hrs 40 mins
Category: Bread
Calories: 300 per serving
1. If using whole cardamom pods, crack open the pods and lightly toast the seeds in a dry skillet for 45-60 seconds, stirring over medium heat until fragrant. Grind down to the consistency of sand with a mortar and pestle. You could do this step ahead, or use ground cardamom.
2. Heat milk to a simmer, let cool to lukewarm (you don’t want it over 110F which can kill the yeast) pour into a small bowl. Add a pinch of sugar and stir in yeast and let stand for 7 minutes. Check that yeast is dissolved and frothy.
3. In a stand mixer or large bowl, beat the eggs and sugar until lemon colored. Add the milk and yeast, cardamom and salt and beat until smooth. Mix in 2 cups of flour cup by cup, mixing until smooth and no lumps. Add the softened butter and mix well – the dough will get beautifully glossy. Continue adding the flour, a 1/2 cup at a time, mixing to incorporate, adding flour until stiff enough to knead, yet still soft about 6 cups. Knead using a dough hook adding a little more flour as needed until the dough pulls away from the edges, and is satiny, about 5 minutes. (The key here is to use as little flour as possible.) Alternatively, kneed by hand on a well-floured surface, for 6- 7 minutes, adding a little flour at a time, dough will be slightly tacky but not sticky. At this point, if you wish, you could knead in some raisins and almonds. Shape into a ball.
4. Place in an oiled bowl, turning to coat the top, cover with a damp towel and let rise in a warm area (80F) until it doubled in size. (I like to turn my oven on at the very start at the lowest setting, then turn it off, letting the dough rise inside, or place it on top of the stove.)*** Having a warm spot for it to rise is imperative here.

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Web1 egg, beaten 2 tablespoons white sugar directions Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. Dissolve the …

Rating: 5/5(13)
Total Time: 2 hrs 30 mins
Category: Yeast Breads
Calories: 2162 per serving
1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
2. Dissolve the yeast in the warm water. Stir in the lukewarm milk, sugar, salt, cardamom, 4 eggs, and enough flour to make a batter (approximately 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is stiff.
3. Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour. Punch down, and let rise again until almost doubled.
4. Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the braids onto greased baking sheets. Let rise for 20 minutes.

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WebBaking Instructions for Pulla Add yeast to warm milk and mix well. Milk needs to be 99°F / 37°C to activate the fresh yeast. If you are using instant yeast, the milk should be 108°F / 42°C. I heat the milk in a …

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WebINSTRUCTIONS: 1. dissolve the yeast in warm water. stir in milk, sugar, salt, cardamom eggs and 2 cups of flour to make a batter. beat until the batter is smooth and elastic. then add 3 more cups of flour, …

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Web¼ cup warm water 1 ½ cups lukewarm milk 1 cup white sugar 4 tablespoons margarine, melted 2 large eggs, well beaten 1 teaspoon ground cardamom 5 cups all …

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WebPullat shaping 1st option Divide the dough into 25 equal pieces and roll them out. Form the pullat into a ball and place them gradually, spaced out, on a baking sheet lined with baking paper. When …

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WebCover with a clean tea towel and let rise 30 minutes. Heat oven to 375 degrees F. In a small bowl, whisk 1 egg and remaining 1 tablespoon milk. Brush egg wash evenly over tops of each loaf. Bake 20 …

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Web1 tsp. salt. 1 cup sugar. Approx. 7 ½ cups flour. 1 egg for the pulla, beaten (plus 1 later for brushing the pulla) Heat milk in pan on stove to lukewarm. Pour milk into large bread …

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WebFinnish Pulla Wreath By Syama Pulla is wonderful celebration bread. This is the cardamom flavored bread from Finland. It is a highly enriched bread and has an almost cake like crumb. For a more …

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WebNorthern Ontario with its rugged Canadian landscape, predominantly coniferous forest and cold snowy winters, has often been compared to Finland. It is not su

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WebExplore Authentic Finnish Pulla Recipe with all the useful information below including suggestions, reviews, top brands, and related recipes, and more. Vegetarian Recipe. …

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WebIn a measuring cup, microwave 1/2 cup milk, uncovered, from 30 to 45 seconds, until quite warm to the touch but not boiling hot. Or heat in a small saucepan over low heat until …

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Frequently Asked Questions

What is finnish pulla bread?

A traditional recipe for Pulla – a buttery Finnish Cardamom Bread that tastes and smells heavenly. Think of this as Finnish Coffee bread-perfect for mornings or afternoon tea. This makes 2 extra-large braided loaves, feel free to halve the recipe. Allow 3 hours rising time (30 mins hands-on time)

What do you put on a finnish pullapitko before baking?

Prior to going in the oven, the loaf is brushed generously with an egg wash – or sometimes, strong coffee – and is topped with almond slivers and crunchy pearlized sugar. What’s the secret to a delicious Finnish pullapitko? There’s one ingredient that makes Finnish pulla bread something special: lots and lots of cardamom.

What is pulla?

Pulla is a traditional Finnish cardamom bread. The braided look of this sweet bread recipe makes a stunning treat for the holidays, whether for breakfast or for afternoon tea. The delightful cardamom scent really warms the soul during the winter holidays. My mother-in-law, Diane, has a Scandinavian heritage.

What are the ingredients in pulla?

The star ingredient in Pulla is cardamom seeds. In this recipe, you can use the seeds, or if pressed for time, ground Cardamom is a great substitute. It is a very ancient spice originating in Southern India where it still grows wild.

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