the original recipe is from “the finnish cookbook” by beatrice a. ojakangas, but we make a few modifications to suit our own taste and fit our allergy needs.
INGREDIENTS:
1 package active yeast
1/2 cup warm water
2 cups milk
1 cup sugar
1 tsp salt
7-8 cardamom pods or 1 tsp ground cardamom
4 eggs (or egg substitute)
8 cups flour
1/2 cup melted butter
glaze:
1 egg beaten
1/2 sliced almonds
1/2 cup coarse granulated sugar
INSTRUCTIONS:
1. dissolve the yeast in warm water. stir in milk, sugar, salt, cardamom eggs and 2 cups of flour to make a batter. beat until the batter is smooth and elastic. then add 3 more cups of flour, ensuring the dough remains smooth and glossy.
2. add melted butter and the remaining flour stir until a stiff dough forms.
3. place the dough on a lightly floured surface and knead for about 10 minutes. Â once the dough is smooth, place it into a greased mixing bowl, turning it over once to grease the top. let the dough rise in a warm place for about 1 hour (doubled in bulk). then, punch the dough down and let sit for another 30 minutes.
4. preheat the oven to 400F. lightly flour a board or your flat work surface and divide the dough into three even sections. roll out each section until about 16 inches long, and then braid the three sections together. pinch both ends and tuck under. let sit and rise a little longer, approx. 20 minutes.
5. glaze the braids with your beaten egg mixture. add almonds and sugar as desired. bake for about 25-30 minutes on a lightly greased baking sheet. ensure they don’t get overcooked as they will dry out. remove from oven when braids are golden brown.
6. serves 3 braids. slice and serve with a fresh cuppa coffee!
enjoy!
Looks yummy!
was super yummy! thanks for popping in, sara!
I love making bread. I’ll have to try this one.
let me know how you like it. remember, this is a sweet one so it’s for dessert!
I made this for the first time this year. (Julia Child recipe) And it was the first time I baked with cardamom. It was AMAZING! And I now use cardamom more and more. (even crush a pod or two and throw in coffee before the pot brews)
Your bread looks great.
i love cardamon! it is very common in finnish cooking and baking, unlike here in canada. i love the idea of throwing some in your coffee. will have to try that! thanks for stopping by!
This looks so delicious. Will have to try ~ I love bread.
let me know what you think, julia! it is super yummy!
Yumm. Looks delicious. I have not had this before.
so yummy, winnie! i think a lot of european countries have their own version of this, but not so much on north america.
I’m going to have to come back and print this one off. I love bread:)
Just dropping in doing a little Bloglovin’ reading:) Hope you have a great day!
Nicky
http://www.feelingtheemptynest.com
thanks for popping over, nicky! let me know how you like it!
Oooooo, sounds so yummy! Looks even better; great pics!
aw, thanks! i’ve really been having fun with my new lense! thanks for popping over!
So delicious-sounding – beautiful and pinnable, as usual! 🙂
thanks, dilovely!
One of my friends who is Finnish share this bread with us and it was AMAZING! Stopping by from Skip to My Lou 🙂
RamblingReed.blogspot.com
oh wow! love that you have tried this and happy to hear you liked it! thanks for stopping by!
that looks really yammy! 😛
it WAS! thanks for stopping by!
Hey Lola! I found your link at The Best Blog Recipes and wanted to let you know how amazing I think this recipe looks! It’s making my mouth water just looking at it! I want to invite you to my link party to post this recipe for others to see! http://home-styled.blogspot.com/2013/04/link-party-show-your-style-sunday-2.html
thanks for the invite, kinsley! i will def check it out! thx for stopping by!
Mmmmm this bread looks absolutely delicious!
This bread looks absolutely wonderful! I love making homemade bread. I would love for you to link up this recipe on Thursday @ Great Idea Thursday’s http://ahandfulofeverything.blogspot.com 🙂 Krista
Beautiful loaf! Thanks for linking up to Sweet & Savory Saturdays #8.
~Amber @ http://dessertnowdinnerlater.blogspot.com/
Hei! I’m a Finnish-American type, and traveling to my future-in-laws this Christmas I had to look up a pulla recipe to make for them as mine is back home. Kiitti! Just curious, what do you do for topping your karjalanpiirakka with the egg allergy? I’d be curious to see hear of any experimenting you have done to make a substitute for egg butter.
I am teaching my oldest daughter how to make Pulla and was wondering if there are other ways to shape the bread.
Thank you
hi jen! thanks for stopping by!
i have never seen pulla served in any other shape, but that doesn’t mean you couldn’t. since it’s just dough i’m sure you could make various shapes with it! baking times may vary depending how thick or thin parts of the loaf/ shape.
i hope this is helpful!
xo, mama lola
Hi There!! Made this bread tonight…Havent had Pulla since I was a child, my late Aunt would have some baked when we visited 🙂 Followed your recipe, but holy smokes, the loaf was the size a small baby…Was I suppose to split it into 3 separate loaves?? lol Thanks!! – Kaarina
Why does the recipe ingredient list 8 cups of flour however the recipe directions only show 5 cups being used?
good question! clearly a type due to not enough coffee! thanks for bringing it to my attention.