Pulla

Speaking of Finnish, what would the first thing come through your mind be ?? ..To me, it is a friend of mine and that one is ,of course, Finnish !! Apart from that...Mika Hakkinen would be the other one I could think about !!


Anyway, the answer above is before I was aware of and acquainted with Pulla....


Pulla is a mildly-sweet Finnish dessert bread flavored with crushed cardamom seeds and occasionally raisins. Braid loaves (pitko) are formed from three or more braided strands of dough. The braids may also be formed into a ring.

Pulla is typically served in thin slices with coffee or at special occasions.


To me, it's unlikely to tell what difference is between other braided bread ( like Zopf or Challah ) and Pulla unitl you taste it !! And what makes Pulla unique and outstanding is 'Cardamom' used as the main ingredient for this bread... you couldn't tell where it exactly is but you would smell and feel or taste it every bite you have on the bread! Anyway nothing is better to be explained about cardamom flavor ( in the bread) than experiencing it by yourself !!

And should there is anything/anyone I wanna make the bread for, it , then, must be nothing but my loving friend !! This is for you..my dear !!


Finnish Pulla (from Baking with Julia by Dorie Greenspan)

1 c. milk
1 T active dry yeast
1/4 c. warm water (about 110 degrees F)
1/2 c. granulated sugar
1 tsp. crushed cardamom seeds (about 7 pods)
1 tsp. salt
2 lg. eggs, slightly beaten, at room temp
4-1/2 to 5 c. unbleached all-purpose flour
4 oz. unsalted butter, melted
1 lg. egg beaten with 1 T milk, for glaze


Directions:

1. Heat milk in a small saucepan until small bubbles are visible around the rim of the pan. Remove from head and let cool to between 105 and 115 degrees F.

2. In the large bowl of your Kitchen Aid, whisk yeast into the warm water and let sit for about 5 minutes or until yeast is dissolved and creamy.

3. Whisk in milk, sugar, cardamom, salt, and eggs at medium speed.

4. Switch to the hook attachment and add 2 c. flour, beating until smooth, occasionally scraping around the bowl to incorporate all the flour.

5. Add the melted butter, and then keeping count as you go, add flour 1/2 c. at a time until the dough is stiff, but not dry. (My dough took 4-1/2 c. flour)

6. Cover and let the dough rest for about 15 minutes before proceeding.

7. To knead the dough, either use your machine on medium speed until dough is satiny -- OR -- turn dough out onto a lightly floured counter and knead until it is smooth and satiny, about 10 minutes.

8. Shape the dough into a ball and place in a lightly oiled bowl making sure the top is oiled. Cover with plastic and let rise at room temp until doubled in bulk -- about 45 minutes to 1 hour.

9. After dough is done with the first rise, line a baking pan at least 14 " long with parchment. Then oil a work surface. The surface should be cool.

10. To shape the dough, turn it out of the bowl and briefly knead it to deflate it. Divide it into 3 pieces and roll each piece into a rope about 36 inches long ( Mine is about 27 inches). Braid the three ropes pressing the ends together and tucking them under the loaf. Lift the braid onto the parchment. ( I couldn't fit a whole one on the baking sheet ,so I cut it in half and made two)

11. Cover the braid lightly with plastic that has been lightly oiled or with a kitchen towel. Let rise at room temp until puffy, but not doubled about 45 minutes.

12.Brush egg glaze over the bread. Bake the bread in a preheated 375 degree F oven on the center rack for about 20 to 25 minutes until golden. Let cool on a rack until room temp.

Create Date : 11 สิงหาคม 2551		6 comments
Last Update : 12 สิงหาคม 2551 11:52:14 น.
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