Sweet Cardamon Bread

Sweet Cardamon Bread

Ingredients

300ml milk

1 dry yeast sachet – 7g

1/4 cup lukewarm water

3/4 cups white sugar

6 cups plain flour, plus more for dusting/kneading

120g unsalted butter

1/4 tsp salt

3 egg yolks

1 tbs ground cardamom

Method

Sweet Cardamon Bread

Mix together the yeast, lukewarm water and pinch of the sugar. Leave for about five minutes and see if it activates – you will see bubbles. If you still haven’t seen anything after about 20 minutes then do it again with another batch of yeast.

Meanwhile, heat the milk up to scolding point then then take off the heat. Add the butter, sugar and eggs yolks to the cooling milk. Leave it to cool to lukewarm, then add the yeast mixture.

Add the flour, cardamom and salt, stirring till combined.

FinSkis Pulla Sweet Finnish Cardamom Bread

Once you can no longer stir it, take it out and knead for 10 – 15 minutes till it’s silky smooth

Sweet Cardamon Bread

Place in a lightly oiled bowl and cover. Leave to to rise in a warm place till doubled in size

FinSkis Pulla Sweet Finnish Cardamom Bread

Knock it down

FinSkis Pulla Sweet Finnish Cardamom Bread

Give it a light knead again

Korvapuusti - Pulla aka Finnish Cardamom Scrolls

Then it’s ready for you to use as you will… rolls, scrolls, plaited breads etc.

Once you have formed your dough cover it lightly with a clean tea towel and leave it to prove till double the size again.

Cook for about 20 minutes at 200°C / 400°F – the cook time will depend on the size of your final product but a baseball size roll should take 20 mins.

Remember to brush with an egg wash.

Author: 
Recipe type: Bread
Cuisine: Finnish
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 300ml milk
  • 1 dry yeast sachet – 7g
  • ¼ cup lukewarm water
  • ¾ cups white sugar
  • 6 cups plain flour, plus more for dusting/kneading
  • 120g unsalted butter
  • ¼ tsp salt
  • 3 egg yolks
  • 1 tbs ground cardamom
Instructions
  1. Mix together the yeast, lukewarm water and pinch of the sugar. Leave for about five minutes and see if it activates – you will see bubbles. If you still haven’t seen anything after about 20 minutes then do it again with another batch of yeast.
  2. Meanwhile, heat the milk up to scolding point then then take off the heat. Add the butter, sugar and eggs yolks to the cooling milk. Leave it to cool to lukewarm, then add the yeast mixture.
  3. Add the flour, cardamom and salt, stirring till combined.
  4. Once you can no longer stir it, take it out and knead for 10 – 15 minutes till it’s silky smooth then place in a lightly oiled bowl and cover with some cling film. Leave it to rise in a warm place till doubled in size.
  5. Knock it down and give it a light knead again.
  6. Then it’s ready for you to use as you will… rolls, scrolls, plaited breads etc.
  7. Once you have formed your dough cover it lightly with a clean tea towel and leave it to prove till double the size again.
Cook for about 20 minutes at 200°C / 400°F – the cook time will depend on the size of your final product but a baseball size roll should take 20 mins.
  1. Remember to brush with an egg wash.

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