Festive breads is something that’s always on my end-of-the-year bucket list, but sadly for them, they hardly ever get made. Blame it on the hectic month of December, which here includes hot days and almost there summer vacations.
So I’m glad I made today’s Tuesday with Dorie recipe. The contributing baker is Beatrice Ojakangas. Now, if you never heard of her it’s fine. But if you never made her quick danish dough recipe you really should. Really. No kidding. You should make danish with her recipe, it’s amazing.
Back to our bread, I love scandinavian baked things. They usually have cardamom, which is one of my favorite spices, ever since I discovered whole pods. The fragrant, lemony, intense aroma of just ground cardamom is an experience in itself. The flavor after baking is sweet and unique.
The butter is melted before adding, very nice, it makes for a silky smooth dough. Then comes an interesting part which involves oiling the work surface in order to work easily when braiding the bread.
This is a round braided loaf, so the three strands have to be very long. But man, that oiled dough is a marvel to work with, the strands get braided in no time, there’s no messy adhering of dough to the counter and it’s quite easy to maintain the shape of the whole thing.
After all, it’s almost Christmas, we want our breads to look pretty. Don’t we? Though my braids will always be irregular. It’s just my style. or so I tell myself.
There was a bow involved, to put over both overlapping ends of the circle to cover it, which I didn’t do. I just added some extra pearl sugar and almonds there before baking. And the pic in the book, Baking with Julia, doesn’t have a bow. Or I can’t find one. So I’m going with that.
I went from almost not making this recipe today to not only posting it, but also the ideas of working with it are making quite a long line in my mind. It’s a not-too-sweet, easy to work with, perfect for so many additions, and quite-fast-to-make dough, considering there’s no overnight fridge sleepover like brioche.
It’ll make a good King’s Wreath or Easter Bread, a sweet bread made here on jan 6 and Easter time. They are supposed to be different, but usually one type works for both occasions.
Mardi @eatlivetravelwrite says
December 19, 2012 at 02:54So so pretty! I need to make it again and get the braiding right! Oh, and make that danish recipe!
Silvia says
December 19, 2012 at 02:34Hola, Paula !
Acabo de sacar el pulla del horno. Lo voy a repetir ! Es exquisito y el paso a paso facilita muchísimo la tarea.
Cariños.
wp_vknotes_admin says
December 19, 2012 at 09:11Me encanta que lo hiciste! Esta receta es un hallazgo, hace rato que no me entusiasmo tanto con un pan nuevo. Hay que repetirlo!
Silvia says
December 20, 2012 at 10:09Totalmente de acuerdo con la repetición!
Feliz Navidad, Paula.
Have Apron....Will Bake says
December 19, 2012 at 01:48Cardamom is definitely a good thing! Fabulous looking pulla. I love your photos…they're wonderful. I look forward to trying this bread again and again.
Gretchen Noelle @ Provecho Peru says
December 18, 2012 at 23:48I had a bit of trouble with the bow and you are right, there is no bow in the book! Lovely job on this wreath!
smarkies says
December 18, 2012 at 23:45Those are some lovely photos and your braid does look perfect! Well done on the delicious looking bread!
breaddivas says
December 18, 2012 at 23:22Gorgeous photos! I think your braid looks absolutely perfect. Thanks for the link to the Danish braid as that looks yummy too!
Deb says
December 18, 2012 at 22:59Just lovely! The Finnish Pulla is a stunner, well done! December is a month with too many recipes to try and never enough time!
Shulie Foodwanderings says
December 18, 2012 at 22:24Gorgeous. I guess we both had the same mind set today. 🙂 Was so tempted to make it round, but had to follow the recipe. Beautiful & happy holidays!
Medeja says
December 18, 2012 at 22:22Looks great.. I would like it with milk!
meli melo says
December 18, 2012 at 22:10Your Finnish Pulla looks great!
Definitely a keeper to make in different times, with different flavors!!!
Happy Holidays!
e / dig in says
December 18, 2012 at 21:46as always, i am supremely in awe of anyone who can make bread, paula! your pictures – the bread looks moist and fluffy and lovely.
Teresa says
December 18, 2012 at 21:20I think your braid looks lovely. This bread has just the right balance of sweetness, softness, and flavour.
Kat says
December 18, 2012 at 20:40Beautiful bread Paula! I'm definitely a fan of Northern Europe's breads (as you know), and cardamom makes them so flavorful. I completely agree about the spice, taking in its scent is an experience in itself.
Andrea_TheKitchenLioness says
December 18, 2012 at 20:26Paula, wonderful photography and a gorgeous looking Finnish dessert bread – the wreath looks so professionally done, it is just perfect. The cardamom was a delicious addition to the dough and the toppings of both the pearl sugar and the slivered almonds were just the rught pretty and delicious last touch. Fabulous post!
Savory Simple says
December 18, 2012 at 19:43Cardamom and fresh bread together is the best thing I've seen all day.
Lizzy Do says
December 18, 2012 at 19:35Yours is PEFECT! I love all your ideas for using this recipe again 🙂
Kathy says
December 18, 2012 at 19:27Gorgeous looking bread, Paula! I froze mine to save for Christmas morning…can’t wait to give it a try! Your photos are so lovely! Happy Tuesday!
Julia says
December 18, 2012 at 18:39Paula, your bread looks great! I might just need to look into that danish recipe. My husband is a huge fan of good danishes.
Jules Someone says
December 18, 2012 at 18:38Gorgeous! I loved this one. I liked that it was flexible enough to rise in the fridge. We'll be making it again!
Susan says
December 18, 2012 at 18:24Just gorgeous, Paula! Your post looks like a magazine spread!