Pulla Bread Recipe

Pulla Bread Finnish Cardamom Bread a.k.a. Nisu

WebJan 6, 2015 · In the bowl of an electric mixer fitted with the dough hook, combine 2 cups of the warm milk, granulated sugar, 2 teaspoon salt, …

1. In a small bowl dissolve yeast in warm water; let stand 5 min. In the bowl of an electric mixer fitted with the dough hook, combine 2 cups of the warm milk, granulated sugar, 2 tsp salt, cardamom, 4 eggs and 4 cups flour. Add the yeast mixture and stir for 1 min.
2. Stir in the melted butter and add the remaining flour, about ½ cup at a time while the mixer is on low speed. Dough should pull away from the bowl when enough flour is added. Let dough knead for 5 minutes on low. Cover and let rise until double in bulk, about 1 hr.
3. Turn mixer on low again and knead dough for 30 seconds. Remove from bowl to a floured work surface. Divide dough into 3 balls.
4. Starting with one ball, divide it into 3 smaller balls for a total of 9. Roll each into a long rope, 14-to-15-inches long, about 1½ inches in diameter. Cut these ropes in half to make enough for 6 small loaves (18 ropes), (or leave them long to make 3 large loaves.)

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Pulla (Finnish Cardamom Bread) Feasting At Home

WebJan 13, 2024 · Braid them and tuck the ends under. Let rise for another 1 – 1/2 hour. Brush with an egg wash, or milk and sprinkle pearl sugar over …

Rating: 4.9/5(43)
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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Finnish Nisu Bread with Cardamom Last Ingredient

WebApr 18, 2014 · Instructions. In the bowl of a stand mixer fitted with the paddle attachment, combine the milk, sugar, cardamom and yeast and …

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the milk, sugar, cardamom and yeast and let stand until foamy, about 10 minutes. Mix in the eggs and then add the flour and salt. When the dough begins to form, switch to a dough hook and knead for 2 minutes. Add the butter gradually over 3-4 minutes of kneading. Once the butter is incorporated, knead by hand for an additional 5 minutes.
2. Shape the dough into a ball and transfer to a greased bowl. Cover with plastic wrap and place the dough in a warm spot to rise until it has doubled in size, about 1 hour. Punch down the dough and allow it to rise for an additional 30 minutes.
3. Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment.
4. On a lightly floured work surface, divide the dough into 2 equal pieces. For the first loaf, take 1 piece of dough and divide it into 4 equal pieces. Roll each into a 16-inch rope and braid as shown in the diagram above. Repeat for the second loaf. Transfer the loaves to the prepared sheet pans and cover loosely with plastic wrap. Let the loaves sit for 45 minutes until they rise slightly.

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