Finnish Pulla Bread || Braided Cardamom Bread

Finnish pulla bread is a beautiful and delicious masterpiece of traditional baking. It has the perfect amount of aromatic ground cardamom infused into the soft and pillowy braid. Top your loaf with pearl sugar, a dusting of powdered sugar, or even a soft glaze.

If you’ve not heard of Pulla bread, it’s a traditional Finnish bread made with an enriched brioche dough flavoured with cardamom. Cardamom is the fragrant spice that gives this bread it’s distinct flavour.

Often served for special occasions, the delicate sweetness makes it a special treat. The dough can be made into shapes like rolls, a long braided circular loaf, or a simple braided bread.

Variations of this, and other cardamom breads, are common in many Nordic countries, like Sweden where it is called Kardemummabröd and kardemummabullar.

I use cardamom a lot in baking. It’s an amazing spice that lends itself to most baked goods. Cardamom has a lovely floral, citrus fragrance with a hint of sweet ginger.

How to store Finnish pulla bread

This recipe is going to make enough for two large pulla bread loaves. So, let’s talk about how you can store the bread to prolong the freshness!

At room temperature

You can absolutely store your bread on the counter. It will be at its softest and have the very best texture the first day. However, I find that the second day, after it has cooled and dried slightly, it’s perfectly sliceable.

To prolong the freshness, try to keep the loaf stored in a paper bag or bread bag. You can store it on the counter for 3 days. As the bread dries out, it is perfect for slicing, toasting, and topping with spreads!

Freezer

This is the best option for storing pulla bread for longer. Store the loaf whole or presliced.

• Allow the bread to cool to room temperature.
• Wrap the bread completely in plastic wrap or in a sealed bread bag.
• Store in the freezer for up to 3 months.
• If you want to preslice the bread loaf before freezing, when you are ready to eat it, remove the slice and place it directly into the toaster. No need for defrosting!

Other uses for Finnish Pulla bread dough

This is a flavourful sweet bread dough. You can easily adapt, and make into all sorts of baked goods.

Yeasted doughnuts

• Roll out your dough to ¼-inch thickness. Cut out into doughnut sized circles, with a smaller circle cut out of the middles.
• Cover and let rise until double in size (1-2 hours, depending on the temperature of your kitchen).
• Once risen, fry them in oil on medium-high heat for 2-3 mins.
• Flip them over and continue to fry for another 2-3 mins or until they are golden on both sides.
• Remove with a slotted spoon to a wire rack. Dust with cinnamon-sugar, brush on a vanilla glaze, or drizzle with chocolate.

Cinnamon buns

• Roll out the dough out into a large rectangle.
• In a bowl, combine ¾ cup brown sugar, 2 tablespoons cinnamon. Spread on top of the rolled out dough.
• Roll into a long log. Cut the log into buns, about 1 ½ inches wide.
• Place in a, greased, rectangular casserole dish. Cover and let rise 1 hour or until doubled.
• Bake in a preheated 350 °F (180 °C) oven for 20-25 mins, or until golden.

Cinnamon raisin bread

• Knead into the dough 1 cup of raisins. Cover and let rise 1 hour (or until doubled in size.
• Roll the dough into a rectangle.
• In a bowl, mix ¾ cup of brown sugar and 2 teaspoons of cinnamon. Sprinkle over the dough. Roll into a log, and cut in half.
• Place into greased loaf pans. Cover and let rise about 1 hour (or until doubled).
• Bake in a preheated 350 °F (180 °C) oven for 45 mins, or until golden.

Method

1. In the bowl of a stand mixer with the dough hook attachment, or a large bowl if making the recipe by hand, mix in 2 ½ cups warm milk and ¼ cup sugar.
2. Sprinkle 2 ¼ teaspoons yeast on top and set aside to soften and become foamy. (About 5 minutes)
3. To the bowl, stir in 1 egg, 1 teaspoon salt, 2 teaspoon cardamom, ¼ cup soft butter, and 7 cups all-purpose flour.

4. Knead until you have a smooth soft dough ball. About 5 minutes in a stand mixer or 8 minutes if you are kneading the dough by hand.

5. Cover with a damp cloth or plastic wrap and let rise for 1 hour, or until it has doubled in size.

6. Once it has doubled, split the dough in half. Then, split each half into 3 equal sections.

7. Roll each section into a long rope.

8. Pinch them together at the top and braid. Pinch the dough together at the bottom. Repeat for the second loaf. (see video for more details)

9. Place on a lined baking sheet. Cover and let rise another 45 minutes (depending on the temperature of your kitchen.) Or until just about doubled in volume.

10. Preheat oven to 375 °F (190 °C)

11. (optional) Lightly beat 1 egg and brush the top of each bread loaf with the egg wash.

12. Bake for 35-45 mins.

13. Meanwhile, in a small bowl, mix 2 tablespoons of powdered sugar with 1 tablespoon of hot coffee. Stir to dissolve the sugar.

14. Remove the loaf from the oven and brush on the glaze.

15. (optional) Decorate the top with pearl sugar.

16. Return to the oven and bake another 5 minutes.

17. Cool slightly, slice, and serve.

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