FINNISH PULLA

Finnish Pulla image

Adaptation from Baking with Julia by Dorie Greenspan. I make this every year for Christmas as a braided wreath or as 2 large braided loaves. It is a fabulous recipe, and hunting down where to buy the cardamom pods to make it every year is worth every minute. A little sweet, full of flavor, this makes a fantastic dinner bread for Christmas Eve and an even better bread for Eggnog French Toast for Christmas breakfast.

Provided by heidi

Time 2h45m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 13

Ingredients

1 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 coffee grinder)
1 teaspoon salt
2 large eggs, lightly beaten, at room temperature
4 1/2-5 cups all-purpose flour
1/2 cup unsalted butter, melted
1 large egg, beaten
1 tablespoon milk
2 tablespoons sliced almonds, for topping (optional)
2 tablespoons coarse sugar, for topping (optional, can use Turbinado sugar)

Steps:

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.
In a large bowl, whisk yeast into the warm water and set aside for 5 minutes.
Whisk the milk, sugar, cardamom, salt, and eggs into the yeast mixture.
Add 2 cups of the flour and beat with a wooden spoon until smooth.
Beat in the butter and as much additional flour, 1/2 cup at a time, as you can until the dough is stiff but not dry.
Cover the bowl with plastic wrap and let rest for 15 minutes.
Knead the dough on a lightly floured surface until smooth and satiny, about 10 minutes.
Shape the dough into a ball, place into a lightly greased bowl, turn it over in the bowl to grease the top, and cover the bowl with plastic wrap. Let rise at room temperature 45-60 minutes until doubled in size.
Lightly oil a cool work surface.
"Punch down" or lightly knead the air bubbles out of the dough on the oiled surface.
Divide the dough in thirds and roll each third into a rope about 36 inches long.
Line a large baking sheet with parchment.
Braid the 3 strands on the baking sheet, and pinch the ends. To make the 2 loaves, braid the entire strand and cut in half. Set the braids next to each other on the baking sheet.
Cover the braids with a towel and let rise at room temperature about 45 minutes.
Center a rack in the oven and preheat the oven to 375°F
Combine the beaten egg and 1 tablespoon of milk to make the glaze.
Brush the egg glaze over the bread (a pastry brush works well for this).
Sprinkle with almonds and pearl sugar (optional).
Bake 20-25 minutes until golden. Transfer to a rack to cool to room temperature before cutting.
The bread is best eaten the day it is made, but can be stored 1-2 days covered in plastic wrap.