Pulla: Swedish Cardamom Braid

Ingredients

• ½ cup whole milk
• 3 tablespoons unsalted butter
• 2.25 teaspoons instant yeast
• 2 tablespoons granulated sugar
• ½ teaspoon fine sea salt
• 10 whole green cardamom pods
• 2.5 cups all-purpose flour
• 2 tablespoons unsalted butter, softened
• 3 tablespoons pearl sugar
• 1 whole egg, for egg wash

Instructions

1. 1

   Pour 0.5 cup whole milk into a small saucepan and warm it over medium heat until it reaches about 110°F—hot to the touch but not uncomfortable. Add 3 tablespoons unsalted butter and stir until completely melted. Remove from heat and let cool to about 105°F (test with an instant-read thermometer; it should feel warm but not hot on your inner wrist).

2. 2

   Crack 10 green cardamom pods on a cutting board using the side of a chef's knife—apply firm pressure to split them open without crushing the seeds. Open the pods and collect the small black seeds inside (discard the pale pods). Grind the seeds to a fine powder using a mortar and pestle—you need about 1 teaspoon of ground cardamom.

3. 3

   In a large mixing bowl, combine 2.5 cups all-purpose flour, 2.25 teaspoons instant yeast, 2 tablespoons granulated sugar, 0.5 teaspoon fine sea salt, and the ground cardamom. Whisk together to distribute the yeast and cardamom evenly throughout the flour.

4. 4

   Pour the warm milk mixture into the flour mixture and stir with a wooden spoon until a shaggy dough forms. Once the flour is mostly incorporated, turn the dough out onto a lightly floured work surface.

5. 5

   Knead the dough on your work surface for 8-10 minutes, using the heel of your hand to push the dough away, then folding it back over itself in a rhythmic motion. The dough is ready when it becomes smooth, elastic, and springs back slowly when poked—it should feel soft and slightly tacky but not sticky. If it sticks to your hands, dust with a light sprinkle of flour.

6. 6

   Shape the dough into a smooth ball and place it in a lightly oiled medium bowl. Cover the bowl with a damp kitchen towel or plastic wrap. Set it in a warm, draft-free spot (like an oven with the light on, or near a sunny window) and let rise for 60-75 minutes, until the dough has doubled in volume and springs back slowly when poked with your finger.

7. 7

   Once the dough has doubled, gently turn it out onto a lightly floured work surface. With your hands, gently deflate it by pressing and stretching it into a rough rectangle about 8 inches wide and 12 inches long.

8. 8

   Spread 2 tablespoons of softened unsalted butter evenly across the entire surface of the dough, using an offset spatula or the back of a spoon. Sprinkle 3 tablespoons of pearl sugar (coarse Scandinavian-style sugar crystals) evenly over the butter. If using regular sugar, pulse it briefly in a food processor or coffee grinder to make it coarser—pearl sugar shouldn't dissolve but should stay crunchy.

9. 9

   Starting at the long side closest to you, roll the dough tightly toward the far edge, using your hands to create an even log about 12 inches long. Once rolled, place the log seam-side down on your work surface.

10. 10

    Using a sharp chef's knife, cut the log in half lengthwise so you have two long strands, keeping them connected at one end (about 1 inch). Gently flip one strand over the other in a twisted or braided pattern, going down the length. Place the braid on a parchment-lined baking sheet.

11. 11

    Cover the braid loosely with a damp kitchen towel and let rise at room temperature for 40-50 minutes, until it's visibly puffy and springs back slowly when poked—you're aiming for about 50% larger than its original size. Meanwhile, preheat your oven to 400°F.

12. 12

    Crack 1 egg into a small bowl and whisk it with 1 tablespoon of water until uniform. This is your egg wash. Using a pastry brush, brush the entire surface of the pulla braid evenly—get into the crevices and cover all visible dough. This gives it a glossy, golden finish.

13. 13

    Place the baking sheet in your preheated 400°F oven and bake for 18-22 minutes, until the braid is deep golden brown all over and the crust sounds hollow when you tap the bottom with your knuckle. The internal temperature at the thickest part should reach 190°F on an instant-read thermometer.

14. 14

    Transfer the pulla to a wire cooling rack and let it cool for at least 15-20 minutes before serving. The crust will crisp up as it cools. The pearl sugar will create delightful crunchy pockets throughout. Serve warm or at room temperature with strong coffee or hot chocolate.

Tools you’ll need

• small saucepan
• instant-read thermometer
• cutting board
• chef's knife
• mortar and pestle
• large mixing bowl
• whisk
• wooden spoon
• work surface
• medium mixing bowl
• kitchen towel or plastic wrap
• offset spatula
• parchment-lined baking sheet
• sharp knife
• small bowl
• fork or whisk
• pastry brush
• wire cooling rack

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min