Indulge in the delectable Finnish Pulla, a cardamom scented sweet bread that has captivated hearts and taste buds for centuries. This treasured Finnish pastry, also known as Pullapitko or simply Pulla, holds a special place in the country's culinary heritage. With its soft and fluffy texture, delicate cardamom aroma, and a hint of sweetness, Pulla embodies comfort and warmth, making it a staple in Finnish homes and bakeries. Discover the secrets behind this beloved bread and embark on a delightful baking journey with our carefully curated collection of Finnish Pulla recipes. From the classic Pulla recipe, a timeless delight, to variations that incorporate unique flavors and fillings, our guide will lead you through the process of creating this cherished pastry. Prepare to tantalize your taste buds and immerse yourself in the rich tradition of Finnish baking.
Here are our top 6 tried and tested recipes!
FINNISH PULLA
A unique bread with a sweet flavor that makes a wonderful holiday gift! It takes about 4 hours to make, so allow yourself plenty of time.
Provided by Kim B.
Categories Bread Yeast Bread Recipes
Time 3h20m
Yield 36
Number Of Ingredients 11
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
- Dissolve the yeast in the warm water. Stir in the lukewarm milk, sugar, salt, cardamom, 4 eggs, and enough flour to make a batter (approximately 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is stiff.
- Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour. Punch down, and let rise again until almost doubled.
- Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the braids onto greased baking sheets. Let rise for 20 minutes.
- Brush each loaf with egg wash and sprinkle with sugar.
- Bake at 400 degrees F (205 degrees C) for 25 to 30 minutes. Check occasionally because the bottom burns easily.
Nutrition Facts : Calories 178 calories, Carbohydrate 30.9 g, Cholesterol 33.7 mg, Fat 3.8 g, Fiber 0.9 g, Protein 4.7 g, SaturatedFat 2.1 g, Sodium 98.8 mg, Sugar 7 g
FINNISH PULLA BREAD
A unique bread with a sweet flavor that makes a wonderful holiday gift! It takes about 4 hours to make, so allow yourself plenty of time. Feel free to add raisins or any chopped dried fruits.
Provided by Annacia
Categories Yeast Breads
Time 2h30m
Yield 3 loaves
Number Of Ingredients 11
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
- Dissolve the yeast in the warm water. Stir in the lukewarm milk, sugar, salt, cardamom, 4 eggs, and enough flour to make a batter (approximately 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is stiff.
- Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour. Punch down, and let rise again until almost doubled.
- Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the braids onto greased baking sheets. Let rise for 20 minutes.
- Brush each loaf with egg wash and sprinkle with sugar.
- Bake at 400 degrees F (205 degrees C) for 25 to 30 minutes. Check occasionally because the bottom burns easily.
FINNISH SWEET CARDAMOM RAISIN BREAD (PULLA)
This soft, slightly sweet bread is made with plenty of butter, which results in tender pieces that can be pulled apart, bite by bite. A hint of cardamom and a handful of plump raisins make it a special treat for teatime. Total preparation time includes to dough rises. From Gourmet magazine, August 2007 (Julia Langbein) and posted for ZWT6.
Provided by kitty.rock
Categories Yeast Breads
Time 4h45m
Yield 2 loaves, 2 serving(s)
Number Of Ingredients 12
Steps:
- Soak raisins in hot tap water to cover until plump, about 20 minutes, then drain.
- Meanwhile, stir together warm water, yeast, and a pinch of sugar in a small bowl. Let stand until foamy, about 5 minutes. (If yeast doesn't foam, start over with new yeast.)
- Stir together flour, sugar, cardamom, and salt in a large bowl, then blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal.
- Stir in milk, whole egg, and yeast mixture with a wooden spoon until a soft dough forms. Turn dough out onto a well-floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes.
- Pat dough into a 9-inch square and sprinkle with raisins. Fold dough over to enclose raisins and pinch edges to seal. Knead, dusting surface and hands lightly with flour, until raisins are distributed. (Dough will be lumpy and slightly sticky; if any raisins pop out, just push them back in.) Form dough into a ball.
- Put dough in a buttered large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 2 to 2 1/2 hours.
- Punch down dough (do not knead), then halve.
- Cut each half into thirds and roll each piece into a 15-inch rope. Braid together 3 ropes to form a loaf, then transfer to a parchment-lined large baking sheet, tucking ends under.
- Make another loaf with remaining 3 ropes, arranging loaves 4 inches apart. Loosely cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
- Preheat oven to 350°F with rack in middle.
- Brush loaves with egg wash and bake until golden brown and bottoms sound hollow when tapped, 40 to 45 minutes.
- Transfer to a rack to cool.
- Cooks' note: Bread can be made 2 days ahead and kept, wrapped well, at room temperature or frozen 1 month.
Nutrition Facts : Calories 2391.9, Fat 82.4, SaturatedFat 48.7, Cholesterol 408.9, Sodium 1579.8, Carbohydrate 372, Fiber 12.1, Sugar 118.7, Protein 46.1
PULLA-FINNISH COFFEE BUNS
Traditional Finnish baking . Like a cinnamon bun but better! No icing, but cardamom gives these buns the oomph they desire. Make them and book your flight to Helsinki, where the national pastime of drinking coffee with pulla is available on every street. Just taste and see!
Provided by FoodieFinn
Categories Breads
Time 3h30m
Yield 36 buns, 36 serving(s)
Number Of Ingredients 13
Steps:
- Dissolve the yeast in the warm water. Stir in milk.
- Add sugar, salt , cardomom, eggs and enough flour to make a batter(about 2 cups).
- Beat until the dough is smooth and elastic. Add 3 cups flour, and beat well until dough is smooth and glossy.
- Stir in melted butter and beat again, adding the rest of the flour until a stiff dough forms.
- Turn out onto a lightly floured board and cover with a inverted mixing bowl. Let dough rest 15 minutes. Knead until smooth and satiny.
- Place dough in a lightly greased mixing bowl , turn dough to grease the top, cover lightly and let rise in a warm place until doubled in size, app 1 hours.
- Punch down and let rise again, until almost doubled, about 30 minute.
- Roll out dough into a rectangle 24x36 inches. Spread with half cup of soft butter, and sprinkle with cinnamon and ground almonds.
- Roll up into a firm log shaped roll. Cut diagonally to make triangular shaped pieces measuring about 1 inch on one side and 2.5 inches on the other.
- With the side of your finger, press down the center of the rolls so the cut ends spread out, creating two ear shaped sides. Place the rolls on a greased baking sheet and let rise for 30 minute.
- Glaze with beaten egg , and sugar topping.
- Bake in hot oven (400F) 25-30 minutes. Remove when golden brown.
- Makes app 36 buns.
- Serve with coffee. Can be frozen.
Nutrition Facts : Calories 175.9, Fat 4.7, SaturatedFat 2.2, Cholesterol 37.5, Sodium 99.1, Carbohydrate 29, Fiber 1.8, Sugar 6.5, Protein 4.6
FINNISH PULLA
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
- Dissolve the yeast in the warm water. Stir in the lukewarm milk, 1 cup sugar, salt, cardamom, 4 eggs, and enough flour to make a batter (approximately 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is stiff.
- Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour. Punch down, and let rise again until almost doubled.
- Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the braids onto greased baking sheets. Let rise for 20 minutes.
- Brush each loaf with egg wash and sprinkle with the remaining sugar.
- Bake at 400 degrees F (205 degrees C) for 25 to 30 minutes. Check occasionally because the bottom burns easily.
FINNISH PULLA BREAD - BREAD MACHINE RECIPE - (4.4/5)
Provided by á-4084
Number Of Ingredients 9
Steps:
- Beat eggs with sugar. In a small saucepan (or in the microwave), warm the milk, and melt the butter in the warm milk. Add cardamom, vanilla and salt. Mix above ingredients until well blended and pour liquids in bottom of the bread machine pan. (Note: Follow your individual bread machine instructions as to adding ingredients. But do not mix salt with yeast. Salt will negate the action of the yeast.) Add the flour, make a small dent in flour and place yeast in dent. Set machine on dough setting. Preheat oven to 350°F. When cycle is finished, remove dough and cut into two pieces. Cut each of the two pieces into three pieces for braids. Braid dough and shape. Let rise until about double. Brush on Eggbeaters and sprinkle with coarse sugar. (make an egg wash by beating one egg with one teaspoon of water. Brush on, then sprinkle with sugar.) Bake 15 to 20 minutes, until bread has risen and the loaves are golden brown. Transfer to a wire rack to cool.
Tips:
- Activate the Yeast Properly: Ensure the water or milk is warm enough (around 110-115°F or 43-46°C) to activate the yeast. If the liquid is too hot, it can kill the yeast, while if it's too cold, the yeast won't activate properly.
- Use High-Quality Ingredients: Use fresh, high-quality ingredients for the best flavor and texture. This includes using real butter, fresh milk, and high-protein flour.
- Proof the Dough in a Warm Place: Find a warm spot in your kitchen, such as near a warm oven or on top of the refrigerator, to let the dough rise. Alternatively, you can use a proofing box or turn on the oven light to create a warm environment.
- Knead the Dough Properly: Kneading the dough helps develop the gluten, which gives the bread its structure and texture. Knead the dough for at least 10 minutes, or until it becomes smooth and elastic.
- Let the Dough Rise Until Doubled in Size: After kneading, let the dough rise in a warm place until it has doubled in size. This can take anywhere from 1 to 2 hours, depending on the temperature of the dough and the surrounding environment.
- Shape the Dough Carefully: When shaping the dough, be gentle and handle it as little as possible. Over-handling can make the dough tough.
- Bake the Bread at the Right Temperature: The baking temperature and time will vary depending on the type of bread you are making. Follow the recipe instructions carefully to ensure the bread bakes properly.
Conclusion:
Baking Finnish Pulla bread at home is a rewarding experience that allows you to create a delicious and authentic bread that is perfect for any occasion. By following these tips and the detailed recipes provided in the article, you can master the art of making Finnish Pulla and impress your friends and family with your baking skills. Remember to be patient and enjoy the process, as the aroma and taste of freshly baked Finnish Pulla is truly unforgettable.
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