Flying Flour, Splashing Spices, Roomful Aromas

Wednesday, December 21, 2011

Finnish Pulla~ Not JUST for Christmas

The perfect accompniment is a nice cuppa tea for a perfect morning; a perfect gift.  Thanks, Ava!
Oh! The beauty of the sugar crystals, the oval sliced almonds, the nut brown crust and the alluring aroma of cardamom!  Teasing the senses and so pleasing, a gift was delivered to my door  in the beautiful form a Finnish Pulla Braid. It needs no dressing of butter or jam.  

Recipe from Julie on THe Fresh Loaf, 2009

4 tsp yeast
2 1/2 cups milk, warm
1 Tbsp crushed cardamom (not ground)
1 stick butter, soft
1 tsp salt
1 cup sugar
About 7 1/2 cups flour
1 egg

Heat milk to lukewarm.  Pour milk into large bowl add yeast.
Next add the cardamom, butter, salt and sugar, mix well. Stir in three cups 
of flour, add softened butter.  Add remaining flour and knead about ten minutes. Cover and let rise about 1 1/2 hours.

Julie made buns.  I make braided loaves.  After the dough has risen, divide in half.  Cut each half into three equal parts.  Roll each third into a 14 inch rope.  Put the ends together and fold under.  Pinch smooth so they don't separate during the rise.  Now braid the three ropes, sealing the ends under.  Place the braid on the parchment covered pan.  Repeat with the next three ropes.  When both are on the parchment, cover and allow to rise about 30 minutes.  Brush with beaten egg, sprinkle with sugar and almonds.  Place in a 375 degree oven for 25 minutes.  Loaves should be golden brown, not dark.  Remove from oven, place loaves on wire rack for cooling.

Julie suggests frying left over Pulla in a skillet with butter but I have never had an opportunity to do this for there has never been any left over!  Enjoy and thanks, Julie for sharing your mother-in-laws' recipe.

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