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 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.
FINNISH SWEET CARDAMOM RAISIN BREAD
Provided by Julia Langbein
Categories Bread Milk/Cream Egg Bake Vegetarian Raisin Spice Gourmet
Yield Makes 2 loaves
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.
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 CARDAMOM BRAIDS (PULLA)
This recipe won first place at a fair. My Finnish grandmother said it was some of the best she had ever tasted. Very good. Makes 3 braids.
Provided by tammy74
Categories Roll and Bun Recipes
Time 4h
Yield 18
Number Of Ingredients 10
Steps:
- Dissolve yeast in warm water and let sit for a few minutes.
- Mix milk, 1 cup sugar, melted margarine, eggs, and cardamom together in a bowl until well combined. Add 1 1/2 cups flour and the yeast-water mixture; mix until well combined. Add remaining 3 1/2 cups flour and mix well.
- Turn dough out onto a floured board and knead until smooth. Cover and let rise until doubled in size, about 2 hours.
- Divide dough into 9 equal balls; roll each ball into a rope. Braid 3 ropes together; repeat twice more so you have 3 braided loaves.
- Put braided loaves on a greased cookie sheet. Brush with coffee and sprinkle with pearl sugar. Let rise for about 1 hour.
- Preheat the oven to 325 degrees F (165 degrees C).
- Bake in the preheated oven until golden brown, about 25 minutes.
Nutrition Facts : Calories 216.6 calories, Carbohydrate 40.4 g, Cholesterol 22.3 mg, Fat 3.7 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 0.9 g, Sodium 44.9 mg, Sugar 13.6 g
FINNISH PULLA
Adaptation from Baking with Julia by Dorie Greenspan. I make this every year for Christmas as a braided wreath or as 2 large braided loaves. It is a fabulous recipe, and hunting down where to buy the cardamom pods to make it every year is worth every minute. A little sweet, full of flavor, this makes a fantastic dinner bread for Christmas Eve and an even better bread for Eggnog French Toast for Christmas breakfast.
Provided by heidi
Categories Yeast Breads
Time 2h45m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 193.4, Fat 6.2, SaturatedFat 3.5, Cholesterol 41.9, Sodium 135.2, Carbohydrate 29.8, Fiber 1.4, Sugar 6.3, Protein 4.7
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