Braided Cardamom Bread
Soft, lightly sweetened braided bread spiced with fragrant cardamom. Perfect for breakfast, brunch, or an afternoon snack, this Finnish classic is fiber-rich, protein-friendly, and simple to make, offering a satisfying, aromatic treat that can be enjoyed fresh or stored for later.
Equipment
- 1 Large saucepan
- 1 large mixing bowl or stand mixer with paddle attachment
- Measuring cups and spoons
- Baking sheets (2)
- Parchment paper
- Whisk
- Clean tea towels
- Cooling Rack
Ingredients
For the Bread:
- 2 cups whole milk
- ⅔ cup granulated sugar
- ½ cup unsalted butter
- 4 ½ tsp active dry yeast 2 packets
- 6 cups all-purpose flour
- ¾ tsp salt
- 2 tsp ground cardamom
- 2 large eggs divided
For the Icing:
- 1 cup powdered sugar
- 1 –2 tsp whole milk
Instructions
- Warm the Milk and Dissolve Sugar: Begin by pouring 2 cups of whole milk into a small saucepan. Place the saucepan over medium heat and slowly warm the milk until it’s just warm to the touch. Add ⅔ cup of granulated sugar and whisk continuously until the sugar completely dissolves. This ensures a smooth, sweet base for activating the yeast later.
- Melt the Butter: Once the sugar is dissolved and the milk is warm, add ½ cup of unsalted butter. Stir gently until the butter melts completely and blends with the milk. Remove the pan from heat and allow the mixture to cool slightly, aiming for around 115°F (46°C), which is warm enough to activate the yeast without killing it.
- Activate the Yeast: Sprinkle 4 ½ teaspoons of active dry yeast (or two packets) into the warm milk and butter mixture. Stir gently to dissolve the yeast completely. Let it stand for 5 minutes until the surface becomes slightly foamy. This foam indicates that the yeast is alive and ready to help the bread rise.
- Combine Wet and Dry Ingredients: In a large mixing bowl (or the bowl of a stand mixer with a paddle attachment), add 2 cups of all-purpose flour, ¾ teaspoon of salt, 2 teaspoons of ground cardamom, and 1 large egg. Pour the milk and yeast mixture over these dry ingredients. Using the mixer on low speed (or a wooden spoon if mixing by hand), stir until the mixture just comes together into a soft dough.
- Incorporate Remaining Flour: Gradually add the remaining 3 cups of flour, mixing slowly to combine. Then, if needed, add small amounts of the final 1 cup of flour until the dough pulls away from the sides of the bowl and forms a smooth, elastic ball that is slightly sticky. If kneading by hand, turn the dough onto a floured surface and knead gently for about 8–10 minutes until soft and elastic.
- First Rise (Proofing the Dough): Lightly grease a large bowl with butter or oil.Shape the dough into a ball and place it in the greased bowl, turning it once to coat the surface. Cover the bowl with plastic wrap or a clean tea towel. Leave the dough in a warm, draft-free area for 1 hour, or until it doubles in size. This first rise develops flavor and ensures a soft, airy bread.
- Punch Down and Rest: After the dough has doubled, gently punch it down to release any trapped air. Turn it out onto a lightly floured surface and knead gently for 1 minute. Cover with a clean tea towel and let it rest for 10 minutes. Resting makes the dough easier to shape into braids.
- Divide and Roll the Dough: Divide the dough into six equal portions. Roll each portion into a rope approximately 15 inches long. Line up three ropes together and pinch the ends to seal. Repeat with the remaining three ropes.
- Braid the Dough: Carefully braid each set of three ropes into a tight braid. Pinch the opposite end to seal and tuck the ends under for a neat appearance. Place each braided loaf onto a parchment paper-lined baking sheet. Cover loosely with a tea towel and let them rise for 30 minutes until slightly puffy.
- Preheat the Oven: While the loaves are rising, preheat your oven to 375°F (190°C). Make sure the oven is fully heated before baking to achieve a golden, evenly baked crust.
- Prepare the Egg Wash: In a small bowl, whisk together 1 egg and 1 tablespoon of milk. This egg wash will give the loaves a shiny, golden-brown finish. Brush the egg wash evenly over the surface of each braided loaf using a pastry brush.
- Bake the Loaves: Place the baking sheets in the preheated oven. Bake for 20–25 minutes, or until the loaves are deep golden brown on top and sound hollow when tapped on the bottom. Check halfway through baking to ensure even browning.
- Cool the Bread: Once baked, transfer the loaves to a cooling rack. Allow them to cool completely before adding icing. Cooling ensures the bread retains its soft, fluffy texture and doesn’t become soggy when glazed.
- Prepare the Icing: In a small bowl, mix 1 cup powdered sugar with 1–2 teaspoons of milk, adding the milk gradually until you reach a thick but pourable consistency.
- Glaze the Loaves: Drizzle the icing over the cooled braided loaves using a fork or spoon, creating thin, elegant lines across the top. Let the glaze set for a few minutes before slicing.
- Serve and Enjoy: Slice the Pulla into portions and serve as a breakfast treat, brunch centerpiece, or cozy snack with tea or coffee. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Notes
- This recipe yields 2 large braided loaves, which can be sliced into approximately 24 servings.
- For best results, use fresh, active dry yeast and ensure the milk is warm but not hot (around 115°F/46°C).
- The dough should be slightly sticky after kneading; adding too much flour can make the bread dense.
- Cardamom can be adjusted to taste; start with 2 teaspoons and increase for a stronger, aromatic flavor.
- Brush the loaves lightly with egg wash to achieve a shiny, golden crust without over-browning.
- Allow the loaves to cool completely before glazing to prevent the icing from melting and running.
- This bread freezes well; wrap loaves tightly in plastic wrap and store in a freezer bag for up to 1 month.
