PULLA (FINNISH CARDAMOM COFFEEBREAD)

SOURCE: DORIE GREENSPAN. BAKING WITH JULIA: SAVOR THE JOYS OF BAKING WITH AMERICA'S BEST BAKERS.

Cardamom imports from India entered the Scandinavian ports and shores courtesy of the Vikings who had long traded with merchants in Constantinople or modern-day Istanbul since the 8th Century. From that time on, the third most expensive spice in the world has become an indispensable element of Swedish and Finnish baking. Finns, in particular, have grown accustomed to the flavor and scent of crushed cardamom seeds to the extent that Pulla, the umbrella linguistic term for their daily sweet braided coffee bread, will not exist for what it is if the pungent eucalyptus notes are missing from the dough.

Ingredients

Bread Dough

1 cup/250 mL whole milk

1 tablespoon/9 grams active dry yeast

1/4 cup/60 mL warm water about 110°F/40°C

1/2 cup/100 grams sugar

1 teaspoon/2 grams green cardamom seeds, crushed in a mortar and pestle, spice mill OR coffee grinder

1 teaspoon/6 grams salt

2 large eggs, lightly beaten

4 1/2 to 5 cups/575 to 650 grams unbleached all-purpose flour OR bread flour

1/2 cup/120 grams unsalted butter, softened OR melted

1 large egg beaten with 1 tablespoon/15 mL milk, for glaze

Sliced OR silvered almonds, for topping

Pearl sugar, for topping

Specific Equipment

Small saucepan

Thermometer

Wire whisk

Large mixing bowl

Wooden spoon

Plastic wrap

1 pizza pan or round baking pan having a diameter of 14 inches/36 cm

Parchment paper

OPTIONAL: Kitchen shears

Damp kitchen towel

Pastry brush

Wire rack

Serves 8 to 10

Instructions

1. Pour milk into a saucepan and bring to a gentle simmer over medium heat. Remove from heat once a small ring of bubbles appears around the sides of the pan. Cool the milk to lukewarm around 110°F to 115°F/40°C to 45°C.

2. Combine the yeast and warm water by whisking in a large mixing bowl and set aside for 5 minutes or until the yeast has dissolved and appears creamy. Whisk in the milk, sugar, ground cardamom, salt and eggs until well-blended.

3. Stir in 2 cups/260 grams flour with a wooden spoon and continue beating until the mixture becomes smooth. Beat in the butter and add as much flour, around1/2 cup/65 grams at a time, continuously stirring until the dough becomes stiff but not dry. Cover the mixing bowl with plastic wrap and let the dough rest for 15 minutes.

4. Knead the dough on a lightly floured work surface for 10 minutes or until smooth. Shape the dough into a ball and return it to the large mixing bowl. Cover the bowl with plastic wrap and let rise for 45 minutes to 1 hour or until doubled in size.

5. Line the pizza pan or round baking pan with parchment paper and set aside.

6. Knead the dough lightly to deflate and release the trapped air. Divide the dough into three equal pieces and roll each portion into a rope about 36 inches/91 cm long. Braid the three strands, tying as far down to the bottom of the strands. Transfer the braided dough onto the lined pan and shape into a ring. Fuse the ends of the braid altogether by pressing and pinching them. Alternatively, snip off 1-inch/2.5 cm of dough from each end of the braid with kitchen shears before fusing the braids; shape the excess dough into a rope about 12 inches/30 cm long, twisting the rope into a bow tie; and place the bow over the seam, if desired. Cover the dough with a kitchen towel and let rise at room temperature for 45 minutes or until doubled in size.

7. Preheat oven to 375°F/190°C.

8. Brush the egg glaze over the bread and sprinkle the top with sliced almonds and pearl sugar. Bake for 20 to 25 minutes or until the bread is golden. Transfer the loaf to a rack and let cool to room temperature before serving.