Cardamom Pulla (Scandinavian Sweet Bread)
Soft, fragrant Swedish cardamom bread with a butter-sugar-spice swirl. Baked until golden, it's perfect for breakfast, fika coffee breaks, or dessert.
- Total time
- 120 min
- Servings
- 8
- Calories
- 285
- Protein
- 6g
Ingredients
- 3.5 cups all-purpose flour
- 1 cup whole milk, warmed to 110°F
- 2 tsp instant yeast
- ½ cup granulated sugar
- 6 tbsp butter, softened, divided
- 8 whole cardamom pods, crushed (or 1 tsp ground cardamom)
- ½ tsp salt
Instructions
- 1
Combine warm milk, yeast, and 1 tbsp sugar in a large bowl. Let sit until foamy, ~5 minutes.
- 2
Extract seeds from cardamom pods (or use ground cardamom). Add to bowl with remaining sugar, 3 tbsp butter, and salt.
- 3
Stir in flour 1 cup at a time until a shaggy dough forms. Turn onto a floured surface.
- 4
Knead for 8–10 minutes until smooth and elastic. Dough should feel slightly sticky but hold its shape.
- 5
Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 60 minutes until doubled.
- 6
Turn dough onto a lightly floured surface. Roll into a 12×9-inch rectangle.
- 7
Spread remaining 3 tbsp softened butter over the rectangle. Sprinkle with cardamom and any remaining sugar if desired.
- 8
Roll tightly from the short end into a log. Cut into 8 equal pieces and arrange on a parchment-lined baking sheet.
- 9
Cover loosely with plastic wrap and let rise 30–40 minutes until puffy.
- 10
Preheat oven to 375°F. Bake for 15–18 minutes until golden brown on top.
- 11
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Tools you’ll need
- large mixing bowl
- measuring cups and spoons
- wooden spoon
- work surface (countertop or cutting board)
- plastic wrap
- rolling pin
- parchment-lined baking sheet
- oven
- wire cooling rack
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