Finnish Pulla Recipe

Milk: Used to activate the yeast and provide moisture to the dough.

Active dry yeast: Helps the dough rise and become fluffy.

Sugar: Adds sweetness to the bread.

Salt: Enhances the flavors of the other ingredients.

Ground cardamom: Provides the distinctive flavor that sets pulla apart from other breads.

All-purpose flour: The main structure of the bread.

Egg: Adds richness and helps bind the dough.

Butter: Adds flavor and moisture to the bread.

When kneading the dough, ensure you achieve a smooth and elastic texture by using the heel of your hand to push the dough away from you, then folding it back over itself. This process helps develop the gluten, which is essential for the bread's structure. If the dough is too sticky, add a little more flour gradually, but be careful not to add too much as it can make the bread dense.

• milk - Substitute with almond milk: Almond milk provides a similar texture and moisture level, making it a good dairy-free alternative.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not require proofing, simplifying the process.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture, though it may slightly alter the flavor profile.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor.

• ground cardamom - Substitute with ground cinnamon: Ground cinnamon offers a warm, sweet spice that complements the bread, though it will change the traditional flavor.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the pulla a chewier texture.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can be used as a vegan alternative, though it may slightly alter the texture.

• butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, making it a good dairy-free alternative.

• Allow the pulla to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap the pulla tightly in plastic wrap or aluminum foil to maintain its freshness. Alternatively, place it in an airtight container.
• Store the wrapped pulla at room temperature for up to 2-3 days. For longer storage, consider freezing.
• To freeze, wrap the pulla in plastic wrap and then in aluminum foil to prevent freezer burn. You can also use a freezer-safe bag.
• Label the package with the date to keep track of its freshness.
• When ready to enjoy, thaw the pulla at room temperature. For a freshly baked taste, warm it in the oven at 300°F (150°C) for about 10 minutes.
• If you prefer individual servings, slice the pulla before freezing. This allows you to thaw only what you need.
• For an extra touch, brush the thawed pulla with a bit of melted butter and sprinkle with sugar before reheating.

• Preheat your oven to 350°F (175°C). Wrap the pulla in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• For a quicker method, slice the pulla and place the slices on a baking sheet. Cover loosely with foil and bake at 350°F (175°C) for 5-7 minutes. This method ensures even heating and a slightly crisp exterior.

• If you prefer using a microwave, place a slice of pulla on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Check and add more time if necessary, but be cautious to avoid making it rubbery.

• For a delightful twist, use a toaster oven. Set it to 350°F (175°C) and place the pulla slices directly on the rack or a baking sheet. Toast for 5-7 minutes until warm and slightly crispy.

• If you have a steamer, wrap the pulla in parchment paper and steam for about 5 minutes. This method keeps the bread moist and soft, perfect for a tender bite.

• For a stovetop method, heat a non-stick skillet over medium-low heat. Place a slice of pulla in the skillet and cover with a lid. Heat for 2-3 minutes on each side, checking frequently to avoid burning. This method gives a nice, slightly toasted exterior while keeping the inside soft.

• Measuring cup: For accurately measuring the milk, sugar, and flour.

• Saucepan: To warm the milk to the desired temperature.

• Thermometer: To ensure the milk is warmed to about 110°F (43°C).

• Mixing bowl: To combine and mix all the ingredients.

• Wooden spoon: For mixing the ingredients together.

• Whisk: To beat the egg before adding it to the mixture.

• Measuring spoons: For measuring the salt and ground cardamom.

• Stand mixer: Optional, but useful for kneading the dough until smooth and elastic.

• Clean kitchen towel: To cover the dough while it rises.

• Baking sheet: To place the shaped dough on for baking.

• Oven: To bake the pulla at the correct temperature.

• Cooling rack: To cool the baked pulla after it comes out of the oven.

Warm the milk quickly: Use a microwave to warm the milk to 110°F (43°C) in about 1-2 minutes.

Activate yeast efficiently: Dissolve the yeast in warm milk while preparing other ingredients to save time.

Pre-measure ingredients: Have all ingredients pre-measured and ready to go before starting.

Use a stand mixer: Utilize a stand mixer with a dough hook to mix and knead the dough faster.

Warm rising spot: Place the dough in a slightly warm oven (turned off) to speed up the rising process.