Pulla (Finnish Cardamom Bread)

Pulla is a traditional Finnish cardamom bread known as Pullapitko. The braided look of this sweet bread recipe makes a stunning treat for the holidays, whether for breakfast or for afternoon tea. The delightful aroma of cardamom really warms the soul during the winter season.

“This is a GREAT recipe, just like my immigrant Finnish grandmother used to make.”

Karen

My mother-in-law, Diane, has a Scandinavian heritage. She was born in the United States but moved to Norway with her family so her father, a mason, could help build church buildings. From there she volunteered to serve in Finland as a voluntary missionary for The Church of Jesus Christ of Latter-day Saints for 2 years when she was 19 years old in the 1960s.

She picked up several Finnish recipes from the the people she met while serving. She often made this spectacular sweet Finnish cardamom bread called “Pulla” (pronounced POOL-la) at Christmastime. With some slight tweaks, this is one of her cherished recipes that she has passed to her children, including my husband.

We recently found out that during Christmas, my husband’s extended family keeps up the tradition of baking braided Pulla bread. They’ve also started to share photos of their bread with each other. Since we all live far apart, we don’t get to meet often. But making this special Christmas bread helps us stay connected and brings back good memories.

If you’re looking for a Christmas baking project or an impressive holiday sweet bread recipe to wow your family, don’t miss out on this traditional Finnish cardamom bread recipe. It’s worth the effort – and it isn’t that difficult.

Check out another Finnish recipe on my blog – Mustikkapiirakka, a Finnish blueberry pie. This pie is creamy, incredibly easy to make, and absolutely delicious.

What is Pulla?

Pulla, also known as Pullapitko or Nisu in some regions, is a very popular sweet bread from Finland. It’s a pastry-like bread spiced with cardamom and often braided, making it not only delicious but also visually appealing.

This braided bread is a bit like a mix between rich, buttery Brioche and braided Challah. It’s usually enjoyed with coffee or tea and is a favorite all year round. In nearby countries like Sweden, this cardamom bread is also a Christmas favorite.

The traditional Finnish Pulla is not only tasty but also smells amazing, thanks to the fresh cardamom. When it’s topped with pearl sugar, this rich, yeasty bread really stands out at holiday parties.

It’s great served with any hot drink. I love it with hot chocolate, especially when made with my best homemade hot chocolate mix recipe. They’re a perfect match!

How is this recipe different?

The Pulla recipe I got from my mother-in-law has a unique method for preparing the bread dough. Most Pulla recipes call for either melted butter or softened butter to be added to the dough in the middle of kneading process.

In contrast, her recipe starts with creaming the butter and eggs together first, then adding flour later – just like making cookie dough. I really like the outcome of this recipe. The bread has a certain heft to it, but still maintains an unbelievably soft, light, and fluffy texture.

This recipe includes raisins, which add a lovely bite to the bread. You can omit the raisins if you don’t care for them.

I made a couple of additional changes to the original recipe, including with respect to the type of yeast and the amount of cardamom. I always use instant yeast for my sweet bread recipes. With instant yeast, you can mix it with flour directly without proofing it in advance. If you are using active dry yeast, you will need to proof the yeast with a little amount of milk before adding it to the rest of wet ingredients.

The original recipe also calls for 3 tablespoons of cardamom to go with 8 cups of flour, which I think it is too much for me. But if you love the scent of cardamom and don’t mind the intense taste of it, use it all.

Recipe Ingredients

• Butter – softened unsalted butter
• Sugar – adds sweetness to the bread
• Eggs – room temperature
• Milk – heated to lukewarm (If milk is too cold, it will curdle the butter. If too hot, it will kill the yeast.)
• Instant yeast – no need to proof (add with flour)
• Cardamom – freshly ground or store-bought spice
• All-purpose flour
• Raisin – optional

Make sure the milk is heated to lukewarm and the rest ingredients are at room temperature to avoid the curdling when the milk is added to the butter mixture.

I like to grind my own cardamom from the pods. Prepared spice in jars generally loses its fragrance over time. Freshly ground cardamom has a stronger fragrance, so you won’t need as much as you would with jarred cardamom. Grinding cardamom pods is easy using a mortar and pestle.

How to make Pulla (Finish Cardamom Bread)

Making the dough

Step 1: Ground cardamom pods (or use jarred ground cardamom)

Put cardamom pods in the mortar and pound them a few times to separate the skin from the seeds. Pick out and discard the skin.

Continue pounding the seeds with the pestle until they are finely grounded. Set 2 teaspoons of ground cardamom aside for later.

Step 2: Prepare the dough

In a stand mixer with flat attachment, or in a large bowl, cream butter and sugar until light and fluffy. Add eggs and beat well. Then mix in milk, yeast, salt, and cardamom.

Gradually add 7 cups of flour, 1 cup at a time, mixing until smooth, on medium low speed, about 4-5 minutes. Add the raisins and the last 1 cup of flour. Change the flat attachment to a dough hook.

Continue kneading the dough for 2-3 minutes over low speed until the dough frees itself from the sides of bowl.

Step 3: First rise

Cover the dough and let it rise until double in volume, about 1-2 hours. Punch down. This recipe makes 2 extra-large loaves.

Divide the dough in half. Then, divide each half into equal pieces depending on how many braids you desire (3 is too simple and 5 is a bit complicated, so I suggest 4).

Braiding the dough

Step 4: Braiding (4 strands pulla)

Roll each piece into long ropes about 1 1/2-inches thick (about 20 inch long). Braid the ropes loosely using 4 strands technique – watch the tutorial video for braiding. Tuck under the ends.

Step 5: Second rise

Place the dough on a baking sheet lined with parchment paper. Brush the loaves with the egg wash, and let rise again until nearly doubled, about 30-45 minutes.

Bake

Step 6: Egg wash, pearl sugar, and bake

Brush the loaves with egg wash again and sprinkle with pearl sugar. Place in a preheated 375˚F degree oven. Bake for 25-30 minutes.

Take the loaves out of the oven and let them cool for 10 minutes. This bread is best served warm with a slather of butter. To cool, transfer the loaves onto a cooling rack and cool completely.

Storage Tip

Once completely cooled, store in a plastic bag. Pulla will stay fresh at room temperature up to 3 days. When it starts to go stale after that, pulla makes a great French toast!

Pulla freezes well. Put sliced Pulla bread in a zip bag and freeze up to 3 months.

Traditional Cardamom Bread Recipe Video (Full Version)

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