Rusty's Pulla
Finnish Coffee Bread for Braiding & Sharing
Do not expect pulla to be light and fluffy, this is a moist, rich coffee bread. It is traditionally served without butter, and is a delight when served hot. A straight braid is standard for pulla, but the braids can be shaped into a wreath for special occasions.
Ingredients
Dough
- 1 package active dry yeast
- ½ cup warm water
- 2 cups milk, scalded and cooled to lukewarm
- ≤ 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon ground cardamom (~7–8 pods)
- 4 eggs, beaten
- 8–9 cups sifted white flour
- ½ cup melted butter
Glaze
- 1 beaten egg
- Optional: sliced almonds or sugar
Instructions
- Prepare the yeast: Dissolve yeast in ½ cup warm water. Let sit briefly, then add sugar, salt, cardamom, and beaten eggs.
- Start the batter: Add 2 cups of flour and beat until the batter becomes smooth and elastic.
- Add more flour: Add the next 3 cups of flour and beat until smooth and glossy.
- Add butter: Add the melted butter and beat again until glossy.
- Add remaining flour: Add the final 3–4 cups of flour until a stiff dough forms.
- Rest: Cover dough with an inverted mixing bowl and let rest 15 minutes.
- Knead: Knead until smooth and satiny. Place in a lightly greased bowl, turn dough to grease the top, cover, and let rise until doubled (about 1 hour).
- Second rise: Punch down and let rise again until almost doubled (about 30 minutes).
- Shape: Turn onto a lightly floured board. Divide into 3 equal portions, then divide each portion into 3 strips. Roll each strip to about 16 inches and braid. Pinch and tuck ends under.
- Final rise: Place braids on lightly greased baking sheets. Let rise for 20 minutes—puffy but not doubled.
- Glaze: Brush with beaten egg. Optional: sprinkle almonds or sugar.
- Bake: Bake at 400°F for 25–30 minutes until lightly browned. Do not overbake; pulla dries easily.
Rusty's pulla recipe — adjust sugar and cardamom to taste.