Pulla: Cardamom Coffee Bread

Growing up with a Finnish ancestry, pulla, or cardamom coffee bread, has been a breakfast staple for big occasions and family get-togethers. As such, it has become a source of comfort now that we are grown and have moved out. As is tradition for our family, Cold Brew Kombucha and Retro Denim Jacket have been lucky to have received this and other delicious recipes via a cookbook passed down to each woman of the family when they venture out on their own. This bread is perfect for holidays, coffee mornings, to share with friends, give as a gift, or if you are just in the mood for some cardamom in your life. And trust us, you will want some cardamom in your life, it is like the adult version of cinnamon, and just as addicting.

Pulla: Cardamom Coffee Bread

You will need the following ingredients for the loaves:

• 7 Whole cardamom pods or approximately ½ teaspoon of ground cardamom

• 2 Cups of milk

• 1 Package active dry yeast

• 2 Eggs

• ¾ Cups of sugar

• ½ Cup of butter, melted (about 113 g)

• 2 Teaspoons of salt

• 6 ½ to 7 Cups of all-purpose flower

You will need the following ingredients for the glaze:

• 1 Egg, beaten

• ½ Cup of sliced almonds

• Coarse sugar

And the following equipment:

• Cup measures

• Set of teaspoon and tablespoon measures

• Small pan if using cardamom pods

• Something to grind the seeds (I have used everything from a coffee grinder to a mortar and pestle to a spoon and a plastic bag)

• Small bowl and large bowl

• Stand mixer (you can do this by hand, but it is more difficult)

• Clean surface for kneading

• Dish towel

• 2 Cookie sheets

• Pastry brush

Ok, now lets get cooking!

• If using pods, crack open cardamom pods to remove the seeds, and heat in a small pan for several minutes

• Grind or pound seeds and set aside

• Heat milk to just below boiling and allow to cool to lukewarm (80-90 F/ 25-32 C)

• Add yeast and stir until dissolved

• In a large mixing bowl, beat eggs

• Add sugar, milk, cardamom and 2 cups of flour

• Beat at medium speed for 2 minutes until smooth and elastic

• Stir in melted butter, salt, remaining flour, enough to knead

• Knead on floured surface until smooth and satiny, about 5 to 10 minutes (you can do this with the bread hook in the mixer but keep a close eye on the dough)

• Place in a greased bowl, turning to grease top

• Cover with dish towel; let rise in warm place until light and doubled in size

• On floured surface divide dough into 3 equal parts (this will make 3 loaves)

• Divide each 3^rd into another 3 parts

• Form each part into a strip that is 16 inches long (40.5 cm)

• Braid 3 together sealing ends by pressing them together and tuck the sealed end under for a cleaner look

• Repeat for the 2 remaining loaves

• Place on greased cookie sheets

• Cover with tea towel and let rise about 30 minutes until less than doubled in size

• Brush risen loaves with egg, sprinkle with almonds and sugar

• Bake at 375 degrees F (190 C) for 20-25 minutes or until golden brown

• Enjoy all 3 loaves or send some out to family and friends

Pulla is extremely tasty, paired with a side of your favourite coffee or tea. I would definitely suggest trying some slices on their own as this is a slightly dense and very flavourful bread. However, if you are feeling a little zesty why not try it with a spread of something like homemade pecan butter? Although best enjoyed fresh, pulla also toasts up nicely and makes a decadent french toast (or eggy bread). I hope your home enjoys this as much as the Hipster household!