The wonderful aroma of this Cardamom Bread as it bakes immediately transports me to a cozy Scandinavian kitchen. Add some brewing coffee to the mix and your house will smell unbelievable. I really wish I could bottle it up. Cardamom is not a commonly used spice here in the United States but it is prevalent in Indian cooking and Scandinavian baking. This Cardamom Bread is made with a lightly sweetened dough containing eggs, milk and butter and I find the texture of it reminiscent of Challah bread. And like Challah, I braided the loaves but you could also bake them in standard loaf pans. I also topped the loaves with a sprinkling of pretty Swedish Pearl Sugar. My friend Ann recently gave some to me and I've been looking for an opportunity to use it. Swedish Pearl Sugar can be found in specialty food stores and Ikea Swedish Markets. This recipe makes two loaves and is so delicious. My family and I had a really hard time keeping ourselves from gobbling up an entire loaf still warm from the oven. Cardamom Bread (makes 2 loaves) 1 1/3 cups milk 2/3 cups sugar 4 teaspoons ground cardamom 1 1/2 tablespoons active dry yeast 3 eggs 1 teaspoon sea salt 1/3 cup unsalted butter, room temperature and cut into small pieces 6 to 8 cups unbleached flour 1 tablespoon heavy cream 1 egg yolk Swedish pearl sugar (optional) In a medium-sized saucepan, heat the milk with the sugar, cardamom and butter. Heat just until the butter is melted. Pour the milk mixture into a large bowl and let it cool until it is still warm but not above 115-degrees. Add the yeast and stir until dissolved. Add the three eggs and salt and mix well to combine. Add the flour, a cup at a time until a soft dough forms. Knead the dough for 5 to 7-minutes, adding additional flour as necessary. Transfer the dough to a clean bowl and cover with plastic wrap or a clean towel. Let the dough rise for 60 to 90 minutes or until double in bulk. Punch the dough down and let it rise a second time until double in bulk. Punch the dough down and divide it in half. Divide the dough in half. Divide each half into thirds and roll the pieces into even lengths that are 16 to 18-inches long. Divide each half into thirds. Roll the thirds into even sized lengths, 16 to 18-inches long. Pinch three of the pieces together and braid into a loaf, also pinching the ends together. Place the loaf on a parchment lined baking sheet. Place the braided loaf on a parchment lined sheetpan, cover and let rise for 20 to 30 minutes. Repeat with the remaining three pieces and again place on a lined baking sheet. Cover the loaves with plastic wrap and let rise for 20 to 30 minutes. Preheat the oven to 375-degrees. In a small bowl combine the egg yolk with the cream. Brush the mixture on the top of each loaf. Sprinkle with Swedish Pearl Sugar if desired. Mix together the egg yolk and cream. Brush the egg mixture on top of the loaves and sprinkle with Swedish Pearl Sugar. Bake for 25 minutes or until golden brown. Enjoy!
This traditional Finnish bread is soft, sweet, with warm cardamom, and a slight sourdough tang.For best results, weigh your ingredients.
You are in for a treat, when you bake my authentic braided Swedish cardamom bread. It is sweet, so it can be eaten for breakfast or dessert.
Cardamom Bread is a sweet yeast bread recipe designed for mixing and kneading in a bread machine. Cardamom is the ingredient that makes this recipe stand apart from the others.
Bread Bakers host Stacy wanted us to make sweet Holiday yeast breads this month. This Finnish Nisu / Nissua is a cardamom flavoured sweet bread which is also known as Pulla. This is a enriched doug…
In search of the breads once baked in my grandmother's kitchen, I've been experimenting with several diffferent breads. I found some old notes for a Finnish braided bread scented with cardamom, I added a few extra egg yolks and dried currants to form this variation. Cardamom is a common spice for Finns and greater Scandinavia.
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Finnish Cardamom Pulla Bread - A light and delicious loaf of Finnish cardamom bread! This cardamom bread dough braided into a beautiful loaf and topped with a cardamom wash and almonds. Perfect topped with butter or jam for Easter breakfast or weekend brunch!
I’m part Swedish (along with a dozen or so other nationalities). And I work at a very Swedish place. And my little sisters visited Sweden just last summer. And this blog is named after a Swed…
Let’s learn about a delicious Pulla a cardamom sweet bread recipe that is great to eat all year long. I love to give as gifts to my neighbors, friends, and family around Christmas. Hang out at my table and I’ll share my recipe.
In Scandinavia, there is a tradition of baking a cardamom-filled bread called pulla. Find out how to make this comforting Finnish cardamom bread at home!
Pulla is a traditional Finnish cardamom bread known as Pullapitko. The braided look of this sweet bread recipe makes a stunning treat for the holidays, whether for breakfast or for afternoon tea. This recipe makes 2 extra large loaves.
Deliciously soft and flavorful braided cardamom bread, aka Finnish pulla, is a delightful homemade bread recipe to make for the holidays!
J'adore cardamom bread. Every year in December when I was growing up, one of our family friends would bring over a gorgeous braided...
Swedish Braided Cardamom Bread is a traditional holiday loaf that's a delicious enriched dough that's topped with pearl sugar.
In the recipe for this sweet coffee-time snack, the yeasty cardamom-spiced dough is cut into a decorative pattern before baking.
Matilda's 12 children had different takes on her bread. This is mine.
In Scandinavia, there is a tradition of baking a cardamom-filled bread called pulla. Find out how to make this comforting Finnish cardamom bread at home!
Pulla, a soft and fluffy cardamom bread recipe from Finland, is easy to make without a bread machine or mixer. This authentic sweet treat tastes great with coffee on a cold day! This beautiful braided Finnish cardamom loaf will disappear quickly among family and friends.
Swedish Braided Cardamom Bread is a traditional holiday loaf that's a delicious enriched dough that's topped with pearl sugar.
Yield: 2 (8x4-inch) loaves
A traditional recipe for Pulla - a buttery Finnish Cardamom Bread that tastes and smells heavenly. Think of this as Finnish Coffee bread- perfect for mornings or afternoon tea. This makes 2 extra-large braided loaves, feel free to halve the recipe. Allow 3 hours rising time (30 mins hands-on time)
Pulla, a soft and fluffy cardamom bread recipe from Finland, is easy to make without a bread machine or mixer. This authentic sweet treat tastes great with coffee on a cold day! This beautiful braided Finnish cardamom loaf will disappear quickly among family and friends.
Coffee & Cardamom Loaf. I really love teabreads, loafs. By that I mean a sweet quick bread that is meant to be served with a hot cu...
This recipe is from one of my mother's sisters, my Aunt Linda, who had married into a Finnish family. The word pulla technically just means "buns" but often refers to this somewhat sweet, rich bread, also known as Kahvileipä (coffee bread), or even just nisu (wheat). I've been making it since I was quite young, and no longer have any sense of how close my recipe, with my penchant for adjusting things, has remained. It scores big points with every Scandinavian I've fed it to, though - cardamom breads are highly appreciated there. There are definitely some similarities between pulla and challah, although I tend to think of challah as a savoury or neutral bread, it does have its sweet versions, too. I took one of these loaves in to work with me, and one of my colleagues remarked on its similarity to German Hefezopf (yeast braid), but noted that the German version doesn't have the cardamom. This is a sharply distinguishing feature, though, as the Finnish variety simply must have cardamom. Pulla Yield: 2 large braided loaves Total prep and cooking time: 3.5 hours 15 mL (1 tablespoon) dry active yeast 60 mL (1/4 cup) warm water (warm, but not hot - test on your wrist) 180 mL (3/4 cup) warm milk 120 mL (1/2 cup) sugar 1/2 teaspoon coarse salt 2 eggs, plus extra for glazing* 1 teaspoon ground cardamom 1.12 litres (4 1/2 cups) all-purpose flour (approximate - you may need more) 112 grams (1/2 cup) butter, melted Cinnamon for dusting Coarse sugar (or pearl sugar) for finishing (optional) In a large mixing bowl, combine the yeast and warm water with a pinch of the sugar. Let the mixture stand for 5 minutes, or until foamy. Blend in milk, sugar, salt, eggs, cardamom, and 2 cups of the flour. Beat until smooth. Add the butter, stirring until it all becomes incorporated and smooth once more. Then stir in the rest of the flour (the exact amount you need will depend on the humidity and they type of flour you have) and knead the dough until it is smooth and satiny - approximately 5 - 10 minutes. Place in a large, greased bowl to rise, turning the dough over so that the top is lightly greased. Cover the dough lightly with plastic or a tea towel and let it stand in a draught-free place (such as the inside of an oven, with the light on) for 1.5 - 2 hours, or until doubled. Knead lightly on a floured board, just enough to press the air out of the risen dough. Divide the dough into 6 equal pieces, and roll each between your palms and counter top to make 6 14-inch "snakes." Braid into two loaves, pinching the ends to seal well, and folding the ends under the loaves. Place the braids side-by-side with room to expand on a greased baking sheet. Let rise for 1/2 hour only - bread should look puffed but not doubled - and gently brush the tops and sides with beaten egg. Sprinkle with cinnamon and coarse sugar. The bread will rise more in the oven, a phenomenon known as "oven spring". Bake at 180°C / 350°F for 25 - 35 minutes or until the loaves are richly browned and sound hollow when tapped on the bottom (you will of course need to lift the loaf off the sheet pan for this test). Let the loaves cool completely on a rack before bagging. You can store them at room temperature for a day or two, but after that put them in the fridge. As this makes 2 big loaves, I sometimes braid only one loaf, and turn the other half of the dough into buns by rolling it out to a 1/2" rectangle, sprinkling with brown sugar and extra spices, rolling up and slicing into 9 pieces. Place slices cut-side up in a greased 8" metal pan, let rise 1/2 hour, and bake for 25 minutes. These freeze beautifully: cool completely, break apart, and wrap individually. * It doesn't take a whole egg to provide the egg wash for two loaves of bread. It uses maybe 1/3 of an egg. I usually put the leftover beaten egg in a small lidded plastic container in the fridge, and the next day fry it up to put on toast for breakfast. Your mileage may vary. Last thing to mention - if you take more than a day or two to get to the end of the loaf, I note that pulla toasts up beautifully. I like it with a slice of cheese at that point, but butter, nutella, honey, or even just plain are all delicious options.
Rich, buttery Finnish cardamom coffee bread
The larger part of my family is Swedish. We like pickled herring, butter, rice pudding, lingonberry, did I mention butter, and of course, cardamom bread. Cardamom bread is the ultimate comfort food…
I came across this recipe in 1983 and have been making it for the holidays ever since. One year I gave away 20 loaves! —Rita Bergman, Olympia, Washington
Topped with pearl sugar and almonds and scented with cardamom, Nisu, or Finnish Cardamom Bread is a perfect accompaniment to coffee. There are as many recipes for Nisu as there are bakers in Finland, I imagine, but this one is adapted from Martha Stewart, with method changes and the addition freshly ground cardamom.For best results, use freshly ground cardamom. A mortar and pestle will make short work of this. Pearl sugar is essential. I have only ever made this with the sliced almonds, but my mom insists that she never had Nisu with sliced almonds growing up around lots of Finnish people, so consider those optional.A stand mixer is highly recommended. While I suppose you could make this by hand, you would have a real workout ahead of you.This recipe makes two small loaves, and it's ideal for a weekend brunch. While Nisu is best the day that it's made, you can freeze it for up to a month once its baked. It also makes incredible French toast, in case you have any leftovers. See notes for make ahead.You can find specialty ingredients and kitchen equipment in the Wonder & Sundry Kitchen Shop.
Who can resist a good cardamom bun? I’ve boosted the flavour with cosiness by incorporating some earl grey tea for something even more cosy. While these are delicious just as they are, depending on my mood (and the sort of week I’ve had) I sometimes opt for a generous squiggle of icing on top for extra sweetness
Bread Bakers host Stacy wanted us to make sweet Holiday yeast breads this month. This Finnish Nisu / Nissua is a cardamom flavoured sweet bread which is also known as Pulla. This is a enriched doug…
Swedish Cardamom Buns are a traditional Swedish pastry popular throughout Scandinavia. Also known as kardemummabullar, Swedish Cardamom Buns are soft, yeasted buns with a spiced butter cardamom filling. A member of the ginger family, cardamom gives these pull-apart buns a warm, spicy aroma and a nuanced smokiness. Swedish Cardamom Buns require a bit of a time commitment, but we promise they are worth the extra effort. The warm, aromatic flavor of cardamom, combined with the buttery sweetness of the dough, makes these buns a delicious and comforting treat.
A traditional recipe for Pulla - a buttery Finnish Cardamom Bread that tastes and smells heavenly. Think of this as Finnish Coffee bread- perfect for mornings or afternoon tea. This makes 2 extra-large braided loaves, feel free to halve the recipe. Allow 3 hours rising time (30 mins hands-on time)
In Scandinavia, there is a tradition of baking a cardamom-filled bread called pulla. Find out how to make this comforting Finnish cardamom bread at home!
Discover the art of baking with our Pistachio Cardamom Rose Loaf recipe, blending rich flavors and traditions in every slice.
I think I may have mentioned a time or two how much I like the flavor of cardamom. Here is an old recipe that I haven't made in years, it came to mind when I made the Earl Grey Tea Loaf I pinched from on here today. I will have to bake a few and put them in the freezer for those days when we are looking for something to go with a good cup of tea.
On days when I’m particularly time-poor, I’ll mix up a batch of my signature no-knead one-bowl milk bread dough, cover it with plastic wrap, and refrigerate it for up to 48 hours or when I’m ready to bake within that time frame. I’m a sucker for cinnamon rolls (who isn’t?) and so when I tasted Rooted Fare’s black sesame crunchy butter, I knew I had to use it in a cinnamon roll’s filling and frosting. Ever since I watched Disney’s Beauty and the Beast, I have never said no to any gray food because the gray stuff is delicious after all. As Rooted Fare’s black sesame crunchy butter is not-too-sweet, I added a bit of brown sugar to the filling and spiced things up with cardamom, my favorite spice of all times.My no-knead milk bread dough is versatile and can be shaped into buns, loaves, “croissants” or rolls; here they are, of course, cinnamon rolls topped with an addictive black sesame frosting made with cream cheese, butter, miso, vanilla, and of course Rooted Fare’s black sesame crunch butter. Have these perfect buns on a lazy afternoon with a cup of tea or coffee. You can thank me later. Share them with a friend or loved one, before you down two, three, four, or all of them… LOL.
I came across this recipe in 1983 and have been making it for the holidays ever since. One year I gave away 20 loaves! —Rita Bergman, Olympia, Washington
Bread Bakers host Stacy wanted us to make sweet Holiday yeast breads this month. This Finnish Nisu / Nissua is a cardamom flavoured sweet bread which is also known as Pulla. This is a enriched doug…
Pulla is a traditional Finnish cardamom bread known as Pullapitko. The braided look of this sweet bread recipe makes a stunning treat for the holidays, whether for breakfast or for afternoon tea. This recipe makes 2 extra large loaves.
