A traditional recipe for Pulla – a Finnish Cardamom Bread that tastes and smells heavenly. Think of this like Finnish Coffee bread perfect for mornings or afternoon tea. This makes 2 extra large braided loaves, feel free to halve the recipe. Allow 3 hours rising time (30 mins hands on time)
Fast acting yeast will cut the rising time in half.
Store covered tightly on the counter. Or freeze ( sealing well) for for later.
This make two large braided loaves. Or use loaf pan loaves. You could easily halve this recipe!
To make rolls: On a floured surface, flatten out dough into a large recangle, about 3/4 inch thick. Spread with almond paste (totally optional) Sprinkle with raisins and sliced almonds. ( you can sub other dried fruit- craisins, currants and other nuts – pistachios, pecans, etc) From the longer edge, roll up into a roll. Cut into 1 -2 inch thick slices. Either place these on a parchment-lined sheet pan spread out- or in a greased baking dish with edges touching. Even a metal cake works great here! Brush with eggwash, sprinkle with sugar. Bake until golden skewer comes out clean. Baking time will be shorter for individual rolls on a sheet pan ( check at 20 mins) and a little longer for the rolls (that are touching) in the baking dish.
I often make one braided loaf, and make rolls out of the remaing dough.
Keywords: pulla, pulla bread, cardamom bread, Finnish bread, pulla recipe, traditional pulla recipe, Finnish cardamom bread, sweet bread,