The texture of the bread was great, however, I found that the amount of cardamom used was overpowering. Additionally, the recipe called for 6 1/2 cups of flour but I could only use @ 5 1/2 cups as the dough was too dry.
Braided Cardamom Bread (Pulla)
See Step-by-step instructions on braiding this cardamom-spiced bread, which is eaten with coffee or tea in Finland.
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Credit: Todd Coleman
INGREDIENTS
1 ⅓ cups milk, heated to 115°⅔ cup sugar
4 tsp. ground cardamom
2 ¼-oz. packages active dry yeast
3 eggs, lightly beaten
6 ½ cups flour
1 tsp. kosher salt
5 tbsp. unsalted butter, cut into ½" cubes, at room temperature
1 tbsp. heavy cream
1 egg yolk
Crushed lump sugar, for garnish (optional)
Sliced almonds, for garnish (optional)
INSTRUCTIONS
1. In the bowl of a stand mixer fitted with a paddle, combine milk, sugar, 3 tsp. cardamom, and yeast; stir together and let sit until foamy, 10 minutes. Add eggs; mix to combine. Add flour and salt; mix until a dough forms. Replace paddle with hook attachment; knead dough on medium speed for 2 minutes. While kneading, slowly add butter in batches, mixing until incorporated before adding next batch, 3-4 minutes; continue kneading for 4 minutes more after last of butter is added. Transfer dough to a greased bowl and cover with plastic wrap; let sit until doubled in size, about 1 hour. Punch down dough; cover again with plastic wrap and let sit until fully risen, 30 minutes.2. Heat oven to 375°. Transfer dough to a work surface and divide into 2 equal pieces. Set 1 piece aside and divide other piece into 3 equal portions. Roll each portion between your palms and work surface to create a 16" rope. Braid ropes together to form a loaf, following the instructions below. Transfer loaf to a parchment paper–lined baking sheet. Repeat with second dough piece. Cover loaves with plastic wrap and let sit until slightly puffed up, about 20 minutes.
3. Whisk together remaining cardamom, cream, and egg yolk in a small bowl; brush over loaves. Sprinkle with sugar and almonds (if using); bake, one loaf at a time, until golden brown, 20–25 minutes. Transfer to a rack; let cool 10 minutes before serving.
Ratings & Reviews (5)
I made this bread 'by hand' and didn't bother to measure the flour, just adding enough so the dough was the right consistency. I don't think I added anything near six cups of flour. I thought the amount of cardamom was just right.
Followed the recipe to the letter (except for the extra sugar on top), with all 6.5 cups of flour, and wound up with two perfect loaves. You certainly do need to be a cardamom lover, and these are just strong enough. A great add to breakfast or "tea".
This bread was almost impossible to knead. Way too much flour, although it did rise beautifully, and looked spectacular when it came out of the oven. Nonetheless, it did taste dry. I am of Estonian heritage, and have been looking for the perfect "kringel" recipe, one that mom had down pat but i did not secure form her. I think less flour(at least one cup less) might do the trick.
I followed the recipe and it came out with a lovely texture and flavor. The cardamom flavor was a bit strong, but not overwhelming, and it made wonderful french toast.
Braided Cardamom Bread (Pulla)
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 Recipe - Saveur.com){kind=link}