Scandinavian Cardamom Braided Bread

Ingredients

• 1 cup whole milk
• ½ cup granulated sugar
• ¼ cup unsalted butter
• 2.25 teaspoons active dry yeast
• 2 whole large eggs
• 4.5 cups all-purpose flour
• 1 teaspoon kosher salt
• 1.5 teaspoons ground cardamom
• 1 tablespoon unsalted butter, melted (for egg wash)
• 3 tablespoons pearl sugar

Instructions

1. 1

   Pour 1 cup whole milk into a small saucepan and warm it over medium-low heat to about 110°F (43°C) — you want it warm to the touch but not hot. It should feel like a comfortable bath temperature on your inner wrist. Add 0.25 cup unsalted butter and stir until melted.

2. 2

   Remove from heat and stir in 0.5 cup granulated sugar. Let the mixture cool to about 100°F (37°C) — this takes about 2 minutes. If it's too hot, the yeast will die; too cool, and it won't activate properly.

3. 3

   Sprinkle 2.25 teaspoons active dry yeast over the warm milk mixture and let it sit undisturbed for 1 minute. Then stir gently — you should see the yeast become foamy and smell pleasantly fermented. This is your signal that the yeast is alive and ready to work.

4. 4

   Crack both large eggs into a small bowl and whisk them together until the yolks and whites are completely combined. Pour the eggs into the yeast mixture and stir to combine.

5. 5

   In a separate large mixing bowl, whisk together 4.5 cups all-purpose flour, 1 teaspoon kosher salt, and 1.5 teaspoons ground cardamom. The cardamom is the soul of pulla — make sure to crush any large pieces with your fingers as you whisk so the spice distributes evenly.

6. 6

   Pour the yeast mixture into the dry ingredients and mix with a wooden spoon or your hand until a shaggy dough forms. Switch to hand mixing if needed — the dough will be sticky at this stage, which is normal.

7. 7

   Transfer the dough to an unfloured work surface and knead for 10 minutes. Push the heel of your hand into the dough, fold it back over itself, rotate 90 degrees, and repeat in a steady rhythm. After about 5 minutes, the dough will transform from sticky and rough to smooth and elastic — you'll know it's ready when a small piece springs back immediately when poked.

8. 8

   Lightly oil a large bowl with neutral oil. Place the kneaded dough into the bowl and turn it to coat all sides. Cover with a damp kitchen towel or plastic wrap.

9. 9

   Let the dough rise in a warm, draft-free place for 1 hour to 1.5 hours. The dough should roughly double in volume — poke it gently with your finger. If the indentation springs back halfway, it's ready; if it springs back completely, it needs more time; if it doesn't spring back at all, it has overproofed.

10. 10

    Turn the dough out onto a lightly floured work surface. Divide it into 3 equal pieces — weigh them on a kitchen scale if you have one to ensure they're even (each should weigh about 200 grams). This ensures even braiding and uniform baking.

11. 11

    Roll each piece of dough into a rope about 12 inches long and 1 inch in diameter. Roll from the center outward, applying light, even pressure — your goal is three even strands with rounded, tapered ends.

12. 12

    Place the three ropes on a parchment-lined baking sheet and braid them together, starting from the center and working toward each end. Pinch the seams at both ends to seal them. The braid should lie flat on the sheet.

13. 13

    Cover the braided loaf loosely with a damp towel and let it rise for 40-50 minutes. It should puff noticeably but not quite double — the dough should feel airy when you gently press the side.

14. 14

    About 15 minutes before baking, preheat your oven to 375°F (190°C). Arrange a rack in the center of the oven.

15. 15

    Brush the top of the braided dough generously with 1 tablespoon melted unsalted butter. Sprinkle 3 tablespoons pearl sugar evenly over the top — the butter helps the sugar stick and caramelize into a jeweled crust.

16. 16

    Place the baking sheet in the center of the preheated oven and bake for 25-30 minutes. The pulla is done when the top is a deep golden brown and an instant-read thermometer inserted into the thickest part reads 190°F (88°C) — this confirms the interior is fully baked without being dry.

17. 17

    Remove from the oven and let the pulla cool on the baking sheet for 10 minutes — the interior will set slightly and stay tender. Transfer to a wire rack to cool completely, about 1 hour. The braided loaf is best served at room temperature or slightly warm, with a cup of coffee or milk.

Tools you’ll need

• small saucepan
• instant-read thermometer
• small bowl
• whisk
• large mixing bowl
• wooden spoon
• work surface
• large bowl
• kitchen towel
• kitchen scale
• parchment-lined baking sheet
• oven
• pastry brush
• wire cooling rack

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