FINNISH PULLA
A unique bread with a sweet flavor that makes a wonderful holiday gift! It takes about 4 hours to make, so allow yourself plenty of time.
Provided by Kim B.
Categories Bread Yeast Bread Recipes
Time 3h20m
Yield 36
Number Of Ingredients 11
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.
Nutrition Facts : Calories 178 calories, Carbohydrate 30.9 g, Cholesterol 33.7 mg, Fat 3.8 g, Fiber 0.9 g, Protein 4.7 g, SaturatedFat 2.1 g, Sodium 98.8 mg, Sugar 7 g
FINNISH SWEET CARDAMOM RAISIN BREAD (PULLA)
This soft, slightly sweet bread is made with plenty of butter, which results in tender pieces that can be pulled apart, bite by bite. A hint of cardamom and a handful of plump raisins make it a special treat for teatime. Total preparation time includes to dough rises. From Gourmet magazine, August 2007 (Julia Langbein) and posted for ZWT6.
Provided by kitty.rock
Categories Yeast Breads
Time 4h45m
Yield 2 loaves, 2 serving(s)
Number Of Ingredients 12
Steps:
- Soak raisins in hot tap water to cover until plump, about 20 minutes, then drain.
- Meanwhile, stir together warm water, yeast, and a pinch of sugar in a small bowl. Let stand until foamy, about 5 minutes. (If yeast doesn't foam, start over with new yeast.)
- Stir together flour, sugar, cardamom, and salt in a large bowl, then blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal.
- Stir in milk, whole egg, and yeast mixture with a wooden spoon until a soft dough forms. Turn dough out onto a well-floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes.
- Pat dough into a 9-inch square and sprinkle with raisins. Fold dough over to enclose raisins and pinch edges to seal. Knead, dusting surface and hands lightly with flour, until raisins are distributed. (Dough will be lumpy and slightly sticky; if any raisins pop out, just push them back in.) Form dough into a ball.
- Put dough in a buttered large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 2 to 2 1/2 hours.
- Punch down dough (do not knead), then halve.
- Cut each half into thirds and roll each piece into a 15-inch rope. Braid together 3 ropes to form a loaf, then transfer to a parchment-lined large baking sheet, tucking ends under.
- Make another loaf with remaining 3 ropes, arranging loaves 4 inches apart. Loosely cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
- Preheat oven to 350°F with rack in middle.
- Brush loaves with egg wash and bake until golden brown and bottoms sound hollow when tapped, 40 to 45 minutes.
- Transfer to a rack to cool.
- Cooks' note: Bread can be made 2 days ahead and kept, wrapped well, at room temperature or frozen 1 month.
Nutrition Facts : Calories 2391.9, Fat 82.4, SaturatedFat 48.7, Cholesterol 408.9, Sodium 1579.8, Carbohydrate 372, Fiber 12.1, Sugar 118.7, Protein 46.1
FINNISH PULLA BREAD
A unique bread with a sweet flavor that makes a wonderful holiday gift! It takes about 4 hours to make, so allow yourself plenty of time. Feel free to add raisins or any chopped dried fruits.
Provided by Annacia
Categories Yeast Breads
Time 2h30m
Yield 3 loaves
Number Of Ingredients 11
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.
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