Scandinavian Cardamom Coffeebread (Pulla)

Instructions

In a large bowl, dissolve the yeast in the warm water; add the 1 teaspoon sugar, stir, and let stand for 5 minutes until yeast foams. Empty the milk into a pan and warm just to between 105 F and 115 F. Add milk, sugar according to sweetness desired, salt, cardamom, eggs, and half the flour. Beat with an electric mixer or spoon until dough is smooth and shiny. Beat in the melted butter. Add remaining flour 1 cup at a time until dough is stiff but not dry. Cover and let rest for 15 minutes. Turn out onto lightly floured board and knead until satiny and smooth, about 10 minutes. Wash bowl, grease it, and add dough to bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 to 1 1/2 hours. Turn risen dough out onto breadboard and divide into 3 portions.

Divide each portion into 3 parts. Roll out to make strands about 24 inches long. Make 3 braids, using 3 strands. Place on lightly greased baking sheets. Cover and let rise until doubled, about 1 hour.

Preheat oven to 375 F. Mix egg and milk to make glaze and brush braids with the mixture. Bake for 20 to 25 minutes until golden, or until a wooden skewer inserted in the center comes out clean.

Makes 3 braided loaves.

Author's Comments

The name pulla, arises from the Swedish bollar. Pulla is most often shaped into a braided loaf.

The Great Scandinavian Baking Book

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cardamom coffeebread, pulla