Scandinavian Sweet Cardamom Bread
A Swedish-Finnish cardamom-scented sweet bread with a tender crumb and subtle spice. This impressive braided loaf looks bakery-perfect but requires just simple mixing and shaping.
- Total time
- 180 min
- Servings
- 8
- Calories
- 340
- Protein
- 8g
Ingredients
- ¾ cup whole milk, warmed to 110°F
- 2.25 teaspoons instant active dry yeast
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, softened
- 1 whole large eggs
- ¾ teaspoon kosher salt
- 8 pods whole cardamom pods, lightly crushed
- 3.5 cups all-purpose flour
- 2 tablespoons pearl sugar for topping
- 1 batch egg wash (1 egg yolk beaten with 1 tablespoon water)
Instructions
- 1
Pour 0.75 cup warm milk into a large mixing bowl or the bowl of a stand mixer. Sprinkle 2.25 teaspoons instant active dry yeast over the milk and add 0.25 cup granulated sugar. Stir gently and let sit for 2 minutes — the yeast will activate and begin to foam, creating a gentle hum in the bowl.
- 2
Once foamy, add 6 tablespoons softened unsalted butter, 1 large egg, and 0.75 teaspoon kosher salt to the bowl. If using a stand mixer fitted with the paddle attachment, mix on low speed for 1 minute until evenly combined. If mixing by hand, whisk vigorously until the butter is fully incorporated and the mixture is pale and slightly thick.
- 3
Crack open 8 whole cardamom pods by pressing them gently with the side of a knife or a mortar and pestle, releasing the fragrant black seeds inside. Pick out and discard the papery green husks, then finely grind the seeds using a spice grinder, mortar and pestle, or the back of a heavy pan — you should have about 0.5 teaspoon ground cardamom with a distinctive, slightly floral aroma.
- 4
Measure 3.5 cups all-purpose flour into a separate bowl and stir in the ground cardamom seeds, mixing thoroughly so the spice is evenly distributed throughout the flour.
- 5
Add the cardamom flour mixture to the wet ingredients in 2 additions. Switch to the dough hook if using a stand mixer, or turn the dough out onto a lightly floured work surface if mixing by hand. Mix or knead on low speed (or by hand) for 6-8 minutes until a smooth, slightly sticky dough forms. The dough should pull away from the bowl sides but still feel tacky — it should not be dry or stiff.
- 6
Lightly oil a large bowl and transfer the dough into it, turning it once to coat all sides with a thin film of oil — this prevents a skin from forming. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot (around 75-78°F is ideal) for 60-75 minutes, until the dough roughly doubles in volume. You should see a puffy dome that springs back slowly when you poke it gently with a floured finger.
- 7
Turn the risen dough out onto a lightly floured work surface. Divide it into 3 equal pieces using a bench scraper or sharp knife — each should weigh about 240 grams if you have a kitchen scale. Roll each piece into a rope about 12 inches long and 1.5 inches thick, working from the center outward with even pressure so the rope is uniform in thickness.
- 8
Arrange the 3 ropes on a parchment paper-lined baking sheet so they are parallel and nearly touching. Starting from one end, carefully braid the ropes over and under each other in a tight, even three-strand braid — tuck the ends under slightly so the braid looks polished and won't unravel during proofing.
- 9
Cover the braided loaf loosely with plastic wrap or a clean kitchen towel. Let it rise at room temperature for 45-60 minutes until visibly puffy and soft to the touch — it should have increased in height by about 50 percent. The dough should indent slightly when you press it gently with a floured finger.
- 10
About 20 minutes before baking, preheat your oven to 400°F. Position the oven rack in the center so the bread has room to rise freely without touching the top. If you have an instant-read thermometer, verify the oven has reached 400°F by placing it inside for 2 minutes.
- 11
Prepare an egg wash by beating 1 egg yolk with 1 tablespoon of water in a small bowl until uniform. Using a pastry brush, gently brush the entire surface of the braided loaf with the egg wash, being careful not to deflate it. Sprinkle 2 tablespoons pearl sugar evenly over the top — this will caramelize during baking and give the finished loaf a sparkling, crunchy crust.
- 12
Carefully transfer the baking sheet with the braided loaf to the preheated 400°F oven. Bake for 25-35 minutes, watching for the bread to turn deep golden brown all over — you want a rich caramel color on top and sides, with the egg wash shimmered to a glossy finish. Rotate the baking sheet halfway through baking if you notice one side browning faster than the other.
- 13
To verify doneness, tap the bottom of the loaf with your knuckles — it should sound hollow and very resonant. The internal temperature (checked with an instant-read thermometer inserted into the thickest part of the braid, away from your hand) should read 190-195°F. If you're unsure, bake for another 2-3 minutes.
- 14
Transfer the finished loaf to a wire cooling rack and let it cool completely, about 45 minutes to 1 hour. This cooling time allows the crumb structure to set and makes slicing cleaner. The aroma will be fragrant and warm — a hallmark of proper cardamom pulla. Slice and serve with butter and coffee, or simply enjoy the tender, slightly sweet crumb on its own.
Tools you’ll need
- 12-inch mixing bowl or stand mixer with paddle and dough hook
- instant-read thermometer
- spice grinder or mortar and pestle
- bench scraper or sharp knife
- large baking sheet
- parchment paper
- plastic wrap or clean kitchen towel
- pastry brush
- wire cooling rack
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