Finnish Cardamom Bread

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 Easter and baking seem to go hand in hand for me as the few extra days of down time allow me to squeeze in an hour or so in the kitchen whilst bubba takes a nap. I got motivated early and remade Elizabeth David’s Hot Cross Buns on Good Friday when a friend came to visit.  Whilst my hot cross buns weren’t quite up to last years standard the spices got my senses going and it led to me wanting to bake something else.   With the bread flour out of the cellar and the yeast to hand this delicious looking sweet cardamom loaf known as Pulla took my fancy. Taken from Sophie Grigson’s Spices book it’s feature spice made it very easy to choose what to make.  It’s no secret I’m a massive fan of cardamom.  This recipe is very similar to Swedish vetebrod I love but with a different method I wanted to test it out and see if it’s as good as Grigson says and she’s not wrong. Light and airy with a lovely cardamom aroma is like a less buttery brioche. Don’t be tempted to add butter to serve, it really doesn’t need it and only hides the delicate flavour.

Pulla

From Spices by Sophie Grigson

  • 250ml milk
  • 100g unsalted butter, diced
  • 10 cardamom pods
  • 1 large egg
  • 110g caster sugar
  • 1/4 tsp salt
  • 7g dried yeast
  • 600g white bread flour

Glaze

  • 1 egg yolk
  • 1 tsp milk

 Put the milk and butter in a small pan and heat until milk is just beginning to simmer, but don’t let boil. Remove from the heat immediately and allow to cool until tepid. Once at this temperature whisk the sugar, salt and egg in a large bowl. Add yeast, cardamom and milk mixture. Slowly add flour until combined. Turn onto a clean bench and knead for approximately 5-10 minutes until the dough is smooth and elastic.

Place the dough in a clean bowl and cover with cling wrap. Allow to prove until the dough has doubled in size. Knock down at this point and split into four . Roll into strips and join at one end. Weave the pieces together and joint the other end. Tuck both ends under and then place loaf on a baking tray lined with baking paper. Allow to rise until double in size. Glaze and then sprinkle with sugar.

Heat your oven to 180c and then bake the loaf for approx 30 minutes. 

Allow to cool on a wire rack. Best fresh from the oven, serve in slices slightly warm.

Shared With Love,

Leah xx

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10 Comments Add yours

  1. ladyredspecs says:

    I’ll be right over….xxx

    Liked by 1 person

    1. Leah says:

      I’ll save you some xx

      Like

  2. have you ever heard of Mahleb spice? add this and a couple of eggs more and you have the Greek Easter bread!Cardamon and mahleb is the smell of Easter for me but I use them all year around in my coffee! I like your recipe, I’d like to see the texture of this bread with less eggs! Happy Easter 😉

    Liked by 1 person

    1. Leah says:

      I’ll have to look into Mahleb, it’s not something I’m familiar with. Thank you for the suggestion.

      Liked by 1 person

  3. Jess says:

    Oh I look for excuses to put cardamom into food all the time. lol It’s such a pleasant spice that suits both sweet and savory dishes so well. Your bread looks wonderful, Leah. Thank you for sharing 🙂

    Liked by 1 person

    1. Leah says:

      Thanks Jess, it was delicious. I’ll definitely make it again.

      Like

  4. I’ve never tasted this, Cardamom that is but I did just by a whole jar so what better way to try it than to make some bread, right. I’ll let you know how it works out, when I get around to making it that is. Any tips for adjusting the recipe for higher altitudes about 7,345 feet?

    Like

    1. Leah says:

      hi! Unfortunately I don’t have any tips for high altitude baking, my challenge in Brisbane is the humidity. I hope you like the bread and have fun making it. I’d love to hear how you go. Leah

      Like

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