Traditional Finnish Bread Recipes

Pulla (Finnish Cardamom Bread) Savor the Flavour

WebOct 18, 2019 · Melt the butter in a small saucepan over medium heat, then pour in the milk and stir until the mixture reaches 115°F. Remove from …

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1. Melt the butter in a small saucepan over medium heat, then pour in the milk and stir until the mixture reaches 115 F. Remove from the heat.
2. Line a large, light-colored metal cookie sheet with parchment paper.
3. Brush the loaf with the lightly beaten egg white and sprinkle with pearl sugar.

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

WebJan 6, 2015 · 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 …

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 …

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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