Pulla is the cardamom-scented sweet bread at the heart of Finnish coffee culture — the kahvipulla broken open and dipped through the day. Generously spiced, it is the country's everyday companion to a cup.
Tender and feathery, the crumb pulls apart in soft strands warmed by floral, citrusy cardamom. The crackle of pearl sugar and a glossy egg-washed crust add gentle sweetness and crunch. It is comforting and fragrant, made for dunking in coffee.
Eggs and butter enrich the dough so the crumb stays soft and tender, while the yeast develops a light, airy structure during the rise. Freshly ground cardamom releases volatile oils that give pulla its unmistakable aroma.
Variations
Rolled into cinnamon korvapuusti, baked as a saffron loaf, filled with almond paste, shaped into single buns
On the Palate
Where Pulla sits in the Finnish flavor cloud
Ingredients
Serves 8
How it's made
7 steps · 30 min
- 18 min
Warm the milk gently and dissolve fresh yeast in it with a spoonful of sugar.
- 25 min
Stir in eggs, sugar, salt, and a generous amount of freshly crushed cardamom.
- 37 min
Add flour gradually, then work in softened butter to make a smooth, elastic dough.
Watch outWork in the butter only after the flour's in, then knead until the dough turns glossy and pulls clean off the bowl.
- 410 min
Knead well until the dough is glossy and pulls cleanly from the bowl, then cover.
- 560 min
Let rise in a warm place until doubled in size, about one hour.
Watch outLet it rise until doubled and a poked dent springs back slowly — under-proofed and the crumb stays dense.
- 610 min
Divide and roll the dough into strands, then braid into loaves on a lined tray.
- 725 min
Brush with beaten egg, sprinkle with pearl sugar, and bake until golden brown.
Watch outPull the braids when deep golden — the pearl sugar should still sit whole and white on top, not melt in.
