Embrace the warmth and tradition of the holiday season with this exquisite Finnish Pulla. More than just a bread, this Braided Yeast Bread Recipe, fragrant with aromatic cardamom, is beautifully shaped into a festive wreath and adorned with a charming dough bow. It’s a culinary masterpiece that will undoubtedly become a cherished request for every Christmas to come, filling your home with an irresistible aroma and creating lasting memories.

This Cardamom Bread offers a uniquely sweet and subtly spicy flavor profile, making it an ideal centerpiece for your holiday table. Its rich taste and beautiful presentation elevate any festive gathering, promising a delightful experience with every slice.

Authentic Finnish Pulla: Your Ultimate Holiday Braided Cardamom Bread Recipe

There’s something truly magical about baking during the holidays, and few recipes capture that spirit quite like Finnish Pulla. This traditional sweet bread, infused with the distinctive aroma of cardamom, is more than just a treat; it’s a celebration of heritage, warmth, and togetherness. Shaping it into a beautiful wreath, complete with a charming dough bow, makes it an unforgettable centerpiece for your festive table.

Why This Finnish Pulla Recipe Is a Must-Try for the Holidays

If you’re looking for a baking project that yields impressive results and fills your home with an intoxicating scent, this Finnish Pulla is your answer. Here’s why it deserves a spot in your holiday baking repertoire:

• A Feast for the Eyes and Palate: Imagine a beautifully braided bread wreath, elegantly tied with a dough bow – it’s an edible work of art! This festive presentation is perfectly suited for the week leading up to Christmas, making it a wonderful gift or a stunning addition to your brunch spread.
• The Allure of Cardamom: This Finnish Pulla is a truly special yeast bread recipe, rich with the unique flavor of freshly crushed cardamom seeds. This spice provides a warm, slightly sweet, and aromatic note that is both comforting and exotic, elevating the bread far beyond a simple sweet loaf.
• Aromatherapy in Your Kitchen: The moment this loaf starts baking, your kitchen will be enveloped in a sublime fragrance. The scent of warm bread mingling with fragrant cardamom is pure bliss – truly aromatherapy at its finest, creating an inviting and cozy atmosphere that epitomizes the holiday season.

Preparing the dough itself is surprisingly straightforward, especially when using a stand mixer with a dough hook. It effortlessly brings together the ingredients into a smooth, elastic dough. The real artistry comes with braiding the pulla bread. While braiding hair might come naturally to some, transforming three strands of dough into an intricate pattern can be a delightful challenge! But fear not, with a little concentration and patience, you’ll master it, forming a beautiful ring that will impress everyone.

The Heart of the Flavor: Understanding Cardamom

Cardamom is the signature spice of Finnish Pulla, giving it its distinctive, irresistible taste. Often referred to as the “Queen of Spices,” cardamom offers a complex flavor profile that is warm, spicy-sweet, and intensely aromatic. It belongs to the ginger family, and its potent fragrance sets it apart.

For the most authentic and flavorful Pulla, it’s crucial to use freshly crushed cardamom seeds. Ground cardamom, especially if pre-ground, often loses its potency quickly. By cracking open whole cardamom pods (typically 7 to 12 depending on their size), you release the small, dark seeds inside. These seeds can then be lightly crushed in a mortar and pestle or a spice grinder to unlock their full aromatic potential, imparting that rich, vibrant flavor that truly defines a classic Finnish Pulla. You can often find whole cardamom pods at specialty spice shops like Penzey’s or in the international aisle of larger supermarkets.

Essential Ingredient Notes for Perfect Pulla

Achieving the perfect Finnish Pulla starts with understanding your ingredients. Here’s a deeper dive into what you’ll need and why:

• Kitchen Staples: You’ll need fresh milk, granulated sugar, salt, and warm water. For the water, ensure it’s no hotter than 110 degrees Fahrenheit (43°C) to protect the yeast.
• Active Dry Yeast: This is the leavening agent that gives Pulla its delightful rise and soft texture. Using a reliable brand, like Red Star Yeast, ensures consistent results. Always check the expiration date to guarantee your yeast is active.
• Crushed Cardamom Seeds: As discussed, fresh is best! From 7 to 12 pods, depending on their size, will yield enough seeds for the recipe. The difference in flavor between fresh and pre-ground cardamom is remarkable and crucial for an authentic Pulla.
• Eggs: Use large eggs and ensure they are at room temperature. This helps them incorporate more smoothly into the dough, leading to a more uniform texture and better rise. Whisk or beat them well before adding them to the dough mixture. Additionally, one egg will be mixed with a tablespoon of milk to create a golden, glossy glaze for the dough wreath before baking.
• All-Purpose Flour: For optimal accuracy and consistency, it’s highly recommended to weigh your flour. Aim for 4 ½ to 5 cups, which typically translates to 22.5 – 25 ounces by weight. Measuring by weight prevents adding too much flour, which can result in a dry, dense bread.
• Unsalted Butter: Melted unsalted butter adds richness and tenderness to the Pulla. Using unsalted butter gives you control over the overall salt content of your bread.
• Garnish (Optional but Recommended): For a professional and beautiful finish, consider sliced almonds and pearl sugar (larger crystals of sugar). These add a delightful crunch and sparkle to the baked bread.

Mastering the Art of Pulla Braiding and Shaping

The braided wreath shape is what makes Finnish Pulla so visually stunning, especially for the holidays. While braiding dough might seem daunting, it’s a rewarding process. Once your dough has risen, you’ll divide it into three equal pieces and roll each into a long, uniform log, typically around 36 inches. Pinch one end of the three logs together, then begin your classic three-strand braid. Keep the tension even as you braid to ensure a consistent pattern. Once braided, gently transfer it to a parchment-lined baking sheet and form it into a circle, carefully fusing the ends together to create a seamless wreath. This might require trimming a small piece off each end and using those bits to “glue” the circle closed.

The ingenious idea of crafting a small dough bow to cover the seam of the wreath, as suggested by Beatrice Ojakangas (a contributing baker to “Baking with Julia”), is a brilliant touch. While it might take a little practice to get a perfect bow, don’t be discouraged! Simply roll out a small piece of dough into a thin strand, then form two loops at the top, securing them at the base to create the bow shape. Place it strategically over the seam where your wreath connects. This clever detail not only hides any imperfections but also adds to the bread’s charming, festive appeal.

Advanced Recipe Tips for a Flawless Finnish Pulla

Elevate your Finnish Pulla from good to extraordinary with these expert tips:

• The Art of the Dough Bow: As mentioned, covering the seam with a dough bow is a brilliant touch. To create it, roll a small piece of dough into a thin rope. Form two loops for the bow and secure them where they meet. For best adherence and a beautiful sheen, ensure you glaze the dough underneath the bow before placing it, and then glaze the bow itself before baking. My initial attempts might have shown some “striations,” but remember, we are often our own harshest critics!
• The Perfect Glaze and Garnish: Don’t skip the step of glazing your dough wreath before baking. A simple mixture of whisked egg and milk creates a beautiful golden-brown, glossy finish. Following this, generously sprinkle with sugar. While pearl sugar (large, opaque sugar crystals) is traditionally suggested for its beautiful sparkle and texture, if you don’t have it on hand, demerara sugar (a large-grained brown sugar) or even regular granulated sugar will still add a lovely touch of sweetness and glitter. The result is a bread with a magnificent sheen and a delicate sugary crunch – absolutely exquisite and perfect for the holidays.
• Temperature Control is Key: Yeast is a living organism, and its activity is highly dependent on temperature. Ensure your warm water for activating the yeast is not too hot (above 110°F/43°C will kill it) nor too cold (below 100°F/38°C will slow it down too much). Similarly, allow the scalded milk to cool sufficiently before combining it with the yeast mixture. For rising, a warm, draft-free spot is ideal.
• Don’t Over-Knead or Over-Flour: While kneading is crucial for developing gluten, over-kneading can make the dough tough. Stop when it’s smooth and elastic. Likewise, add flour gradually and stop when the dough is “fairly stiff” but not dry. A sticky dough is better than a dry one, as you can always add a little more flour during the final kneading on a floured surface.
• Listen to Your Dough, Not Just the Clock: Rising times are estimates. The actual time it takes for your dough to double in size depends on ambient temperature, humidity, and yeast activity. Watch for visual cues rather than strictly adhering to a timer.

Frequently Asked Questions About Finnish Pulla

More Delicious Bread Recipes to Explore

If you’ve enjoyed baking this Finnish Pulla, you might love these other bread recipes:

• Parmesan Prosciutto Bread – A savory delight perfect for appetizers or with dinner.
• Irish Soda Bread – A quick, no-yeast bread that’s hearty and comforting.
• Whole Wheat Bagels – Chewy and satisfying, perfect for a homemade breakfast.
• Whole Wheat Dinner Rolls – Light and fluffy rolls for any meal.
• Plus, explore all my tasty Yeast Bread Recipes for more inspiration!

The Recipe:

Finnish Pulla Bread

Prep Time
2 hours

Cook Time
25 minutes

Total Time
2 hours 25 minutes

Yield
1 loaf (approx. 16 slices)

A festive holiday braid infused with aromatic cardamom, adapted from “Baking with Julia” by Dorie Greenspan.

Average Rating: 5 stars based on 26 reviews

Ingredients

• 1 cup milk
• 1 tablespoon active dry yeast
• ¼ cup warm water (no hotter than 110 degrees Fahrenheit)
• ½ cup granulated sugar
• 1 teaspoon crushed cardamom seeds (from 7 to 12 pods, depending on the size)
• 1 teaspoon salt
• 2 eggs, at room temperature, beaten
• 4 ½ to 5 cups (22.5 – 25 ounces by weight) all-purpose flour
• 1 stick (4 ounces) unsalted butter, melted
• 1 large egg + 1 tablespoon milk, for glaze
• Sliced almonds (for garnish, optional)
• Pearl sugar (for garnish, optional)

Instructions

1. Prepare Cardamom: Grind 1 teaspoon of cardamom seeds in a mortar and pestle or a coffee grinder until finely crushed.
2. Scald Milk: Place a small saucepan over medium heat and add the 1 cup of milk. Scald the milk until small bubbles just appear around the edge. Remove the pot from heat and cool the milk to approximately 110ºF (43ºC).
3. Melt Butter: While the milk is cooling, melt 1 stick of butter in the microwave.
4. Activate Yeast: In a large bowl, add ¼ cup warm water (around 110ºF/43ºC) and whisk in 1 tablespoon of active dry yeast. Set the yeast/water mixture aside for at least 5 minutes until it becomes creamy and foamy.
5. Combine Wet Ingredients: Once the yeast mixture is creamy, whisk in the 1 cup of scalded and slightly cooled milk, ½ cup granulated sugar, 1 teaspoon ground cardamom seeds, 1 teaspoon salt, and the 2 beaten eggs. Whisk until thoroughly combined.
6. Initial Dough Mix: Using a wooden spoon, add 2 cups of flour to the bowl. Beat the mixture until smooth. Vigorously stir in the 1 stick of melted butter. Once the butter is fully incorporated, gradually add the remaining flour, ½ cup at a time, until the dough is fairly stiff but not dry. Stop adding flour when it reaches this consistency.
7. Mixer Option: Alternatively, you can use a stand mixer with a dough hook to mix the dough, following the same order of adding ingredients.
8. First Rest: Once the dough is mixed, cover the bowl with plastic wrap and let it rest for about 15 minutes.
9. Knead Dough: Turn the dough onto a lightly floured work surface. Knead the dough until it is smooth and shiny, which usually takes about 10 minutes by hand. Add a bit of additional flour if needed to prevent sticking (this is where you might use the last ½ cup of flour).
10. Mixer Kneading: If using a stand mixer, knead the dough with the dough hook at medium speed for about 8 minutes, or until smooth and elastic.
11. First Rise: Shape your dough into a ball and lightly grease a large bowl. Turn the ball of dough in the bowl to coat it lightly with grease. Cover the bowl tightly with plastic wrap and place it in a warm, draft-free spot. Let the dough rise until it has doubled in size, which will take at least 45 minutes, possibly over an hour.
12. Prepare Baking Sheet: Line your baking sheet with parchment paper.
13. Punch Down Dough: Once the dough has doubled, gently turn it out of the bowl onto a cool, lightly oiled surface.
14. Divide Dough: Knead the dough briefly to release the air. Divide the dough into 3 equal pieces. Weigh the pieces to ensure they are as equal as possible for even braiding.
15. Form Logs: Roll each of the three pieces into a log approximately 36 inches in length.
16. Braid and Shape Wreath: Line the logs up next to each other and pinch them together securely at one end. Braid the 3 pieces into a log braid. Carefully transfer this braid to the parchment-lined baking sheet, forming it into a circle. Cut an inch or two of dough off each end of the braid and fuse the circle together to create a seamless wreath. Knead the cut bits of dough together, shape them into another small log, then form this into a bow. Place the bow over the seam of the wreath.
17. Second Rise: Loosely cover your shaped bread with a clean kitchen towel and let it rest and rise at room temperature for about 45 minutes. The dough should become puffy but should not double in size during this stage.
18. Preheat Oven: Place an oven rack in the center of the oven and preheat to 375ºF (190ºC).
19. Glaze and Garnish: In a small bowl, whisk together the large egg and 1 tablespoon of milk for the glaze. Brush the egg glaze generously all over the shaped dough, including the bow. Sprinkle the dough all over with sliced almonds and pearl sugar, if using.
20. Bake: Bake the loaf for 20 to 25 minutes. The top should be golden, and the bottom of the loaf will be very light. Be careful not to overbake, as this can dry out the bread.
21. Cool: Transfer the baked loaf to a cooling rack and allow it to cool completely to room temperature before slicing and serving.
22. Storage: To store, cover the cooled loaf tightly in plastic wrap and keep it at room temperature for up to two days. For longer storage, wrap the bread airtight and freeze for up to a month. Thaw the bread at room temperature before serving.

Nutrition Information:

Yield:

16 slices

Serving Size:

1 slice

Amount Per Serving:
Calories: 239
Total Fat: 5g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 38mg
Sodium: 161mg
Carbohydrates: 41g
Fiber: 2g
Sugar: 9g
Protein: 7g

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