This yeast bread is buttery and laced with cardamom, with an extraordinarily soft texture. It can be made by hand or with a stand mixer. If you're apprehensive about using yeast, there are step-by-step photos and tips to guide you. It's the perfect recipe for holiday braided bread and, by far, one of the best sweet doughs I have ever made.
Gorgeous holiday braid
Baking festive bread is always on my end-of-the-year list. Though December is a hectic month here, this recipe is absolutely worth it and makes a wonderful gift!
This is a brioche-like dough enriched with eggs and butter. Easier to make and much more gentle on your stand mixer since it doesn't need to knead for so long that you're afraid it might give up, as it does with brioche.
I knew this was a great bread, but it exceeded my expectations. It is easy to make and absolutely delicious with what can only be described as a fantastic crumb.
Leftovers can be used for french toast and bread pudding.
And the dough itself is very versatile. You can use it for cinnamon rolls, small sweet slider bread, to make a good King's Wreath (for Mardi Gras) or Easter braided bread.
Cardamom
It's unique and, in my opinion, has a lemony flavor with a hint of mint. It is aromatic and fresh, and it is just plain wonderful. Good enough on its own to omit the vanilla, which I feel balances any flavor.
Buying pods and grinding them yourself is highly recommended.
As opposed to buying ground cardamom, as the flavor is different and much more pronounced.
Store-bought ground cardamom loses its flavor and power very quickly, so if you're using it, make sure it's very freshly ground.
Variations & substitutions
- Spices: change the spice, change the flavor.
- Shinier top: brush with just egg yolk (no water) to create a shinier finish.
- Add-ins: throw in ½ cup of seedless raisins, cranberries or chopped almonds.
- Toppings: another traditional one is pearl sugar, like the almond braid.
- Glazed: drizzle a simple powdered sugar glaze, like we do for our Easter bread.
How to make sure the yeast works
Check the expiration date on the yeast package. It's best to get a new package if it's past the expiration date.
Appearance: Yeast should be beige to light brown and granular or powdery, depending on the type (instant or rapid rise, active-dry or fresh). If it appears grayish, clumpy or has any signs of discoloration, it may be old or expired.
Smell: it typically has a mild, slightly sweet smell. If it has a strong or unpleasant odor, it may be old or contaminated and should not be used.
If in doubt, don't use it! Buy new.
Proofing test:
- In a small bowl, dissolve ½ teaspoon of sugar in about ¼ cup of warm or tepid (not hot) water. You should be able to dip your pinky finger.
- Sprinkle ½ teaspoon of yeast over the water and sugar mixture.
- Gently stir the mixture and let it sit for about 5-10 minutes.
- If the yeast is active and fresh, it should begin to foam and bubble. This indicates that the yeast is alive and can be used for baking. The amount of activity will depend on the type of yeast. Instant yeast will bubble less than active-dry or fresh.
How to make Pulla bread
This is a straightforward dough, and a stand mixer with the dough hook is recommended for kneading.
But you can knead it by hand (and I still do sometimes). You need counter space and some patience as the dough comes together; it's stickier and more rebellious at the beginning (compared to the regular white dough) due to the butter and eggs.
But the final dough is soft, supple and easy to work with.
Yeast mixture
It acts as a sort of sponge and ensures the yeast is bubbly and working as it should.
Wet ingredients
They're whisked into the yeast. Don't beat it much. You just need to incorporate them well, especially the egg whites.
Dry ingredients + butter
Add them as prompted in the recipe. The flour mixture is added in two parts together with the melted butter.
At this point, you need to make a shaggy dough and let it rest.
Rough dough
It's meant to be that way, so don't overwork it at this point. It needs to rest before we knead it into a smooth ball.
Pulla dough
You can use the stand mixer or knead it by hand.
It comes together well but is slightly sticky and flabby. This is normal and will firm up after it rises and doubles in size.
A dough scraper is a handy tool for kneading it by hand.
Let it rise
Use a clean bowl, cover it and let the dough double in volume. If your kitchen is cold, choose a warm (not hot) room, or it will take too long to proof (rise).
After proofing, the dough will be puffed and almost reach the top of the pan.
Dough balls
For even pieces of dough, use a scale to weigh the dough and then cut three equal pieces. Or eyeball it and you might end up with a more uneven braid.
Braiding
Cut the dough into 3 ropes lengthwise and press them together at one end. Make sure they're not sticking to the surface.
Final rise + egg wash
This step is not to be overlooked or skipped. This final coating adds shine and color to the bread.
Be gentle when brushing the egg mixture so you don't deflate the dough.
Baking
The bread will turn golden brown, puff and dry.
How do you know when it's done? The dough will be firm if you touch it, and the bottom will be colored and sound hollow if you lightly tap it with your knuckles.
I also suggest, especially if it's your first time, lifting it a little in the middle and checking that the inside is dry and fully baked. It should not be wet or have 'cheesy' strands when you lift it.
Alternative shape: a wreath
I used to double the recipe and make a large wreath, joining the edges of the braid and pinching the edges to seal.
You can do it, and it's beautiful for Christmas.
If you double this recipe, the braid will be really large and you have to make very long ropes. And you can, of course, but I also recommend making smaller wreaths with the recipe below.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Cooling: allow the bread to cool down completely before slicing it to avoid clumping. You can eat it warm also.
- Storing: it can be kept at room temperature for a few days, covered, or wrapped to avoid dryness. After that my recommendation is to freeze it, well wrapped. Warm slightly in a medium oven before eating.
For more recipes with cardamom, try my simple Cardamom Bundt Cake with that incredible texture or the spicy Ginger Cardamom Cookies.
This is a slightly adapted recipe from Beatrice Ojakangas that I made for a group I was in many years ago.
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. It's amazing.
Related recipes you might like:
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Holiday Cardamom Bread (Finnish Pulla recipe)
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Ingredients
Bread dough:
- ¼ cup warm water
- 1 teaspoon active dry yeast
- 1 cup whole milk, warm
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cardamom
- 2 eggs, at room temperature
- 4 ½ cups all-purpose flour, you might need more
- 1 teaspoon salt
- ½ cup butter, melted
Egg wash:
- 1 egg
- 1 tablespoon milk
- ¼ cup sliced almonds
Instructions
For the bread dough:
- Put ¼ cup warm water in the bowl of a stand mixer or a large bowl if making it by hand.
- Add 1 teaspoon active dry yeast and mix with a spoon. It will be lumpy and weird. Cover with a clean kitchen towel and let stand 3-5 minutes until frothy.
- Add 1 cup whole milk, warm, ½ cup sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cardamom, and 2 eggs. Mix a few times until the eggs are combined.
- Add 1 and ½ cups flour and 1 teaspoon salt. Mix with the spoon. It will be lumpy and rough.
- With the stand mixer: attach the dough hook. At low/medium speed add ½ cup butter, melted, and 3 cups flour, half cup at a time. Stop the mixer, cover the bowl with a clean kitchen towel and let rest for 15 minutes.
- By hand: add ½ cup melted butter and 1 and ½ cups flour and mix well with a spoon. Add 1 and ½ cups flour and mix. It will be dry and lumpy.
- Cover the bowl with a clean kitchen towel and let rest for 15 minutes.
- If using the stand mixer: use the dough hook at medium speed for 6 to 8 minutes, until you have a shiny, satiny but slightly sticky dough. You might use the extra ½ cup flour but don’t be tempted to add more unless the dough is very wet and sticky.
- If kneading by hand, do it on a clean surface, ideally marble counter or similar.
- Knead while adding the rest of the flour by tablespoons until the dough is shiny, slightly sticky but it’s easy to separate it from the counter. It takes a few minutes to start coming together. You should knead for 8-10 minutes.
- Put the dough in an oiled or buttered large bowl (the dough should be able to double comfortably) and turn it onto itself so the whole surface is greased.
- Cover with plastic wrap and let rise in a draft-free warm place until doubled, 45 minutes to 1 hour, depending on the temperature of the place. Alternatively, you can refrigerate it for 8 hours. Once you're ready to shape it, take it out of the fridge and wait 15 minutes or so, it depends on how warm your space is. Don't wait too long since the cold dough is much easier to shape.
- Have ready a buttered or parchment-lined baking sheet.
- When ready to braid, gently punch the dough down and turn it onto the counter or similar surface. Cut the dough into 3 parts and make them into ropes.
- Put three ends together, pinch them down and braid them. Then join the ends to make a wrath. Or make 2 braided logs, not a wreath.
- Transfer the braid to the pan. Cover with a clean kitchen towel and let rise for about 30 minutes, until slightly puffed.
- Preheat the oven to 350ºF (180°).
For the egg wash:
- Mix 1 egg and 1 tablespoon milk and brush the surface of the bread. Sprinkle with pearl sugar if you want, and ¼ cup sliced almonds.
- Bake for 35-45 minutes, until puffed, golden and the bottom sounds hollow when lightly tapped.
- Let cool on a wire rack.
Sara says
Yours looks so beautiful! You definitely didn't need to bow 🙂
Cocoa and Lavender says
Paula, you continue to inspire me to make breads... I am so afraid of yeast! But this one will be made for sure, and maybe today. Right now, I am sitting by the fireside. That alone makes it the perfect bread-baking day. I have yeast. I have cardamom pods. I have flour. Your photos are beautiful - so much so that I can smell and taste the cardamom! ~ David
guineapigfood says
There's nothing wrong with irregular - rustic things are beautiful as well 😉 Great pictures!
Cathleen says
Gorgeous pictures and such beautiful color on your loaf. Picture perfect!
gfcelebration says
Beautiful photography and absolutely delicious looking pulla. Cannot wait to try our version gluten free.
The Wimpy Vegetarian says
Beautiful Paula!!! Just gorgeous!
Lawyer Loves Lunch says
My favorite kinds of wreaths are edible 😉 This looks absolutely beautiful and I love the addition of cardamom.
Shabs says
Wowowo , I am speechless !!! That is one gorgeous looking bread . Such beautiful color on the bread , it looks like a piece of art . Seasons greetings to you Paula :).
yummychunklet says
Your photos look absolutely delicious!
ferda says
Gorgeous bread and beautiful photos.. I am so glad I tried it too, loved it.. Happy holidays..
Tara says
Looks so lovely and my mom was from Finland but never made this!!
Patty says
Gorgeous bread and photos-just lovely!!!
I love all Scandinavian breads and will have to try the danish recipe from Beatrice Ojakangas, I have a few of her baking books and love reading over the recipes, which are always excellent;-)
Cher Rockwell says
Beautiful, Paula. Your crumb looks absolutely perfect!
This bread was holiday table worthy and I am hoping to get a chance to make it again
Cakelaw says
Your bread looks lovely - such a beautiful burnished colour.I just couldn't work out how to make a bow, so I gave up and don'tthink it made a difference.
lapetitemiette says
Wow. great photos. Looks yummy.
Catherine says
I checked out the Danish recipe and now I MUST make it for Christmas. It never ends does it ... make it, eat it, find new recipe, make it, eat it! Thanks for sharing, Merry Christmas!
loavesandstitches says
Beautiful photos! I am so glad you made this bread so we could enjoy seeing it! Merry Christmas!
Cathleen says
Wow, this looks fantastic!! I love homemade bread, but this one is gorgeous!