Finnishpullabread Recipes

FINNISH PULLA BREAD

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
• Dissolve the yeast in the warm water. Stir in the lukewarm milk, sugar, salt, cardamom, 4 eggs, and enough flour to make a batter (approximately 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is stiff.
• Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour. Punch down, and let rise again until almost doubled.
• Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the braids onto greased baking sheets. Let rise for 20 minutes.
• Brush each loaf with egg wash and sprinkle with sugar.
• Bake at 400 degrees F (205 degrees C) for 25 to 30 minutes. Check occasionally because the bottom burns easily.

FINNISH PULLA

Steps:

• Scald the milk in a small saucepan (heat until a ring of small bubbles is visible around the sides of the pan). Remove from heat and let cool.
• In a large bowl, whisk yeast into the warm water and set aside for 5 minutes.
• Whisk the milk, sugar, cardamom, salt, and eggs into the yeast mixture.
• Add 2 cups of the flour and beat with a wooden spoon until smooth.
• Beat in the butter and as much additional flour, 1/2 cup at a time, as you can until the dough is stiff but not dry.
• Cover the bowl with plastic wrap and let rest for 15 minutes.
• Knead the dough on a lightly floured surface until smooth and satiny, about 10 minutes.
• Shape the dough into a ball, place into a lightly greased bowl, turn it over in the bowl to grease the top, and cover the bowl with plastic wrap. Let rise at room temperature 45-60 minutes until doubled in size.
• Lightly oil a cool work surface.
• "Punch down" or lightly knead the air bubbles out of the dough on the oiled surface.
• Divide the dough in thirds and roll each third into a rope about 36 inches long.
• Line a large baking sheet with parchment.
• Braid the 3 strands on the baking sheet, and pinch the ends. To make the 2 loaves, braid the entire strand and cut in half. Set the braids next to each other on the baking sheet.
• Cover the braids with a towel and let rise at room temperature about 45 minutes.
• Center a rack in the oven and preheat the oven to 375°F
• Combine the beaten egg and 1 tablespoon of milk to make the glaze.
• Brush the egg glaze over the bread (a pastry brush works well for this).
• Sprinkle with almonds and pearl sugar (optional).
• Bake 20-25 minutes until golden. Transfer to a rack to cool to room temperature before cutting.
• The bread is best eaten the day it is made, but can be stored 1-2 days covered in plastic wrap.