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    Home » Popular » Baking

    December 22, 2012 Baking

    Finnish Pulla

    Jump to Recipe - Print Recipe

    Finnish Pulla-is a fluffy and soft yeast bread scented with cardamon. A traditional Finnish bread that smells incredible while baking and is perfect for a coffee break or for Christmas morning.

    I look forward to baking Christmas breads every year. This beautiful cardamom spiced Finnish Pulla is officially one of my favorite Christmas breads.

    Finnish Pulla bread is usually glazed with an egg and some milk before being baked. It can be braided into a loaf or a wreath. The texture is very similar to a brioche, rich from the eggs, milk and butter.  Some bakers sprinkle sliced almonds or raw sugar on top of the dough as well. I sprinkled some granulated sugar on top that I have leftover from Italy this summer. It adds a festive touch to this beautiful bread.

    overhead image of a finnish pulla

    The past week I have shared some beautiful Christmas breads for you to try. The first was the Romanian swirl bread from Roxana’s Home Baking. Next, I shared this easy version of a panettone: Bundt Panettone. Last year I shared a typical bread from Genoa, Italy: Pandolce Genovese. Earlier this month you saw my Christmas Stollen. They are all fantastic recipes to try if you would like to bake a holiday bread this year.

    I found this lovely recipe in Saveur Magazine (April 2010, Issue #128). This bread reminds me of the Italian Easter bread (guti di Pasqua) that my mother-in-law and her mother make.  The unmistakable perfume of cardamom permeating in the kitchen while it bakes seems to be the only difference between these wonderful holiday breads.

    overhead image of a finnish pulla on a parchment paper

    Where is the spice cardamom from?

    Cardamom comes from India and other parts of southeast Asia. Cardamom first made its way to Scandinavia after some Vikings purchased it from Constantinople.

    What does cardamom taste like?

    It has a fruity flavor similar to citrus.

    When do you use the spice cardamom?

    Cardamom is primarily used in Finland and other Scandinavian countries in baking. It is also uses to flavor tea and savory dishes in other places around the world. In Sweden, the bread is known as vetebrod, while in Norway it is known as hvetebrod, both of which mean wheat bread.

    You can see a beautiful Finnish pulla version on my friend Shulie’s blog.

    The bread is usually glazed with an egg and some milk before being baked. It can be braided into a loaf or a wreath. The texture is very similar to a brioche, rich from the eggs, milk and butter.  Some bakers sprinkle sliced almonds or raw sugar on top of the dough as well. I sprinkled some granulated sugar on top that I have leftover from Italy this summer. It adds a festive touch to this beautiful bread.

    overhead image of a finnish pulla on parchment paper
    How to pronounce pula?

    The correct way to pronounce “pulla” is POOL-ah. That simple!

    How to braid Finnish Pulla?

    You could do a simple three strand braid like I did. I have also seen four braid strands. So sort of like braiding challah, there are different ways. Have fun experimenting with the braids.

    What is the difference between pulla and challah bread?

    The breads do look very similar. Let’s go over some of their differences.

    This bread also reminds me of my Calabrian mother-in-law’s very soft and buttery Italian brioche style breads.

    • Pulla: This bread has butter, eggs, milk and sugar.
    • Challah: This yeast dough has water, eggs, oil and sometimes honey (or sugar).
    • Brioche: This yeast dough has very large amounts of butter, eggs, milk and sugar. So this typical soft yeast dough is much richer than a Finnish pulla, but they are similar. Also, it is not spiced with any cardamon.

    What ingredients are needed to make Finnish pulla bread?

    • milk
    • granulated sugar
    • ground cardamom
    • active dry yeast
    • eggs
    • bread flour
    • kosher salt
    • unsalted butter
    • heavy cream
    • egg yolk (to make the egg wash)
    • pearl sugar, for garnish (optional)
    • Sliced almonds, for garnish (optional)

    When do you eat Finnish pulla?

    Finnish pulla is lovely sliced just baked and served with hot tea or coffee. It makes a really nice bread to enjoy on Christmas morning or to give as a gift to your neighbors.

    Can I make my own pearl sugar?

    Yes! It’s really easy to make.

    In a small skillet on medium-low heat, add 1/2 cup of granulated sugar and 1tablespoon of water. Begin to store and the sugar will start to clump together. Add another 1/4 teaspoon of water if it isn’t clumping. Keep stirring and add a little bit more of water if it is still not forming the sugar clumps. It should take a few minutes for the sugar to dry out and you can lift it out with a spoon. The pearl sugar clumps will keep on hardening as they cool down.

    Finnish Pulla baking tips:

    • Bread flour is best for this recipe. But all-purpose flour could be used in a pinch. The bread flour has extra gluten and it will be a bit more chewy and bread-like in texture.
    • Keep the bowl with the dough in warmest part of your house for the first rise. Make sure it’s away from any drafts. *I have been known to keep the bowl on top of a towel in my dryer after a drying cycle.
    • When rolling out the strands, give them a little time to bounce into a shape instead of pulling and stretching. Sometimes leaving it for a minute (covered with a towel so it doesn’t dry), will let the dough loosen so it’s easier to roll into the strand.
    • Best way to check if the bread is done is with a thermometer. The bread’s internal temperature should be 190F. I have baked so many yeast loaves so I can even tell when it’s done by it’s scent.

    Can I freeze Finnish pulla?

    Yes, pulla can be frozen! Let the bread cool completely. Wrap in very tightly in plastic wrap and you could cut it and put it into zipped lock freezer bags (unless you made a small enough loaf that will fit whole into a zipped bag).

    Can be frozen for up to 3 months.

    Defrost on the counter at room temperature. The loaf can be sliced and you could toast slices. The entire loaf could be reheated on a very low temperature. Cover the bread with foil paper so it doesn’t brown.

    Some other yeast dough recipes to try:

    • Anadama Bread
    • Sicilian Orange Sweet Bread
    • No-Knead Olive Bread
    • Strawberry Monkey Bread
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    Finnish Pulla

    Finnish Pulla-is a fluffy and soft yeast bread scented with cardamon. A traditional Finnish bread that smells incredible while baking and is perfect for a coffee break or for Christmas morning.
    Prep Time10 minutes mins
    Servings: 2 loaves
    Author: Lora

    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 bread flour
    • 1 tsp. kosher salt
    • 5 tbsp unsalted butter cut into 1⁄2" cubes, at room temperature
    • 1 tbsp heavy cream or milk
    • 1 egg yolk
    • pearl sugar for garnish (optional)
    • sliced almonds for garnish (optional)

    Instructions

    • In the bowl of a stand mixer, whisk together milk, sugar, 3 tsp. cardamom, and yeast;  let sit until foamy, about 10 minutes. With dough hook attached, add eggs one at a time; mix to combine.
    • Add flour and salt; mix until a dough forms. Knead dough on medium speed for 2 minutes. While kneading, slowly add butter a little at a time, 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.
    • 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.
    • 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. Or you can make one large wreath like I did with all the dough.
    • 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 ( *or bake one large wreath) until golden brown, 20–25 minutes.
    • Transfer to a rack; let cool 10 minutes before serving.

    Nutrition Disclaimer

    Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
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    Reader Interactions

    Comments

    1. Valerie says

      December 22, 2012 at 6:50 pm

      Absolutely gorgeous! I can practically smell the cardamom wafting through the house. 🙂

      Reply
    2. Shulie Foodwanderings says

      December 22, 2012 at 7:13 pm

      Aww you, I totally didn't expect to see the mention here. Thank you! Your breads are always so beautiful and you got such a fine collection of Christmas breads. The finnish Pulla looks mouthwatering. Merry Christmas to you and your family, Lora. Shulie

      Reply
    3. decocinasytacones says

      December 22, 2012 at 7:24 pm

      Hmm, this looks so yummy it made my hungry!
      Merry Christmas to you and your family.
      Love
      Marialuisa

      Reply
    4. Lyndsey Chapin says

      December 22, 2012 at 8:37 pm

      It's so ptetty! I wish that I could live at your house...but then I would probably be as big as a house! I hope you have a happy holiday!

      Reply
    5. Lisa says

      December 22, 2012 at 9:20 pm

      You are such an amazing baker! I would like 5 of these, please (I'd probably be able to eat them myself within a week lol).One of the prettiest Finnish Pullas I've ever seen xo

      Reply
    6. Cher Rockwell says

      December 22, 2012 at 10:38 pm

      Lora - your pulla is beautiful!
      Merry Christmas

      Reply
    7. Lizzy Do says

      December 23, 2012 at 12:07 am

      Simply gorgeous! I love the sugar you used...such a pretty touch. And of course your braiding is lovely. Merry, merry Christmas!

      Reply
    8. Mari says

      December 23, 2012 at 12:45 am

      What a beauty! It the perfect Christmas bread, I love it!

      Have a wonderful blessed Holiday 🙂 Hugs

      Reply
    9. Laura (Tutti Dolci) says

      December 23, 2012 at 1:56 am

      Beautiful bread, Lora! I love the cardamom and your braiding is always perfect! Merry Christmas! 🙂

      Reply
    10. Swathi Iyer says

      December 23, 2012 at 2:46 am

      Lora,I love this bread, as it has cardamom in it. That is my favorite spice.

      Reply
    11. kim - Liv Life says

      December 23, 2012 at 3:31 am

      Another beautiful bread Lora!! I'm loving the flavors here, and I know it would be a beautiful "Finnish" (sorry... couldn't resist!) to my Christmas table.
      Wishing you a wonderful holiday with you family... my best to your mom too.

      Reply
    12. Teresa says

      December 23, 2012 at 5:00 am

      Lovely! It was fun seeing all the pullas from the Tuesdays with Dorie crew this week. I think we all felt very accomplished and the bread itself is fantastic. Definitely a Christmas tradition in the making.

      Reply
    13. Kate@Diethood says

      December 23, 2012 at 4:52 pm

      Your bread is always spot on. I wish we lived together. 😉 I would eat everything! I wouldn't leave a crumb!

      Wishing you a very Merry Christmas!! xoxo

      Reply
    14. Phong Hong says

      December 23, 2012 at 11:44 pm

      Lora, that's a gorgeous looking bread! Merry Christmas and Happy New Year to you and all at home!

      Reply
    15. Susan Lindquist says

      December 24, 2012 at 4:56 am

      What a beauty! I was just talking with a friend about Finnish pulla and nissu ... you're way ahead of me here!

      Reply
    16. Paula says

      December 25, 2012 at 8:04 pm

      Just popping in to admire your beautiful bread and to wish you and your family and wonderful and blessed holiday. All the best to all of you in the coming year and continued success with Cake Duchess.

      Merry Christmas Lora!

      Reply
    17. Lorraine Joy Alegria-Vizcarra says

      December 25, 2012 at 10:31 pm

      The bread looks great.

      Reply
    18. lena says

      December 25, 2012 at 11:32 pm

      hi lora, coming by to wish you Merry christmas! Have a wonderful celebration with your family and loved ones!!

      Reply
    19. hermes bag outlet says

      December 28, 2012 at 8:50 am

      wow. it's really a good contribution to us guys not good at cakes, you know i did some cakes before but the taste it's not good, then i quit, so if you have interesting, you can load to cheap omega watches

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    20. Jamie says

      December 29, 2012 at 2:00 pm

      I love your yeast breads.... stunning and I want to make every one. This one is splendid! That is now two on my bake list for...next week.

      Reply
    21. krishna says

      January 08, 2013 at 7:01 pm

      love your bread..
      beautiful
      http://from-a-girls-mind.blogspot.com

      Reply

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    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

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