Finnish Pulla Recipe Beyond Kimchee

Pulla (Finnish Cardamom Sweet Bread) • Curious …

WebOct 17, 2021 · Add 2 cups of flour, eggs, cardamom, and salt. Mix until smooth. Add the butter and mix until combined. Knead the dough in the …

1. In a large bowl (or the bowl of your stand mixer), combine milk, water and sugar. Sprinkle the yeast over top and let stand for 5 minutes, until foamy.
2. Add 2 cups of flour, eggs, cardamom, and salt. Mix until smooth.
3. Add the butter and mix until combined.
4. Knead the dough in the bowl, adding enough of the remaining flour to keep it from sticking, until the dough comes clean from the sides of the bowl and doesn’t stick to your hands.

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Pulla (Finnish Cardamom Bread) Feasting At Home

WebJan 13, 2024 · Bake the Pulla at 375 F until cooked through and golden ( Internal temp of 200F). This can range anywhere from 30-50 minutes, …

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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