Pulla by Chris Young

At Lent, the pulla is pimped to become laskiaispulla by slicing off the top, spreading with jam/conserve and whipped cream and putting the top back on. In other Nordic countries, a sweetened almond paste is used instead of jam/conserve

Pulla by Victoria Harley

Pulla by Victoria Harley

According to some reports, the Finns drink more coffee per person than any other nationality. Whether or not that’s true I’ve no idea, but my personal experience is that they guzzle kahvia as often as we Brits down tea. In someone’s home, a cup will usually be accompanied by a cake or pastry, and more often than not that will be pulla.

makes: 12 pulla

from mixing to oven: overnight plus 1½ hours

baking time: 10–15 minutes

 

15 green cardamom pods

5g/1 tsp fresh yeast

50g/1¾oz/3½ tbsp butter, softened, plus extra for greasing

500g/1lb 2oz/3¾ cups plain/all-purpose flour

300g/10½oz/1¼ cups milk

1 egg, beaten

80g/2¾oz/scant ½ cup caster/superfine sugar

5g/1 tsp fine/table salt

1 egg, beaten, for glazing


1. Crush the cardamom pods in a mortar and pestle, discard the husks and grind the seeds.

2. Rub the yeast and butter into the flour, then add the milk, egg, sugar, salt and cardamom seeds and mix thoroughly. Cover the dough and leave to rise slowly in the refrigerator overnight.

3. Grease a large baking sheet with butter. Divide the dough into 12 equal-size pieces, shape each piece into a ball and place on the baking sheet, 5cm/2in apart. Cover and leave to rise at room temperature for about 1 hour.

4. Heat the oven to 200°C/180°C fan/400°F/gas 6. Brush the  top of each pulla with beaten egg and bake for 10–15 minutes until golden-brown.


Taken from Slow Dough: Real Bread by Chris Young, published by Nourish Books. Hardback, £20. Commissioned photography Victoria Harley.


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