Pulla Cardamom Buns
Pulla are traditional Finnish sweet buns, known for their distinctive cardamom flavor and soft, braided texture. They are perfect for fika, a coffee break, or a light snack any time of day. This recipe yields tender, aromatic buns that are delightful on their own or with a cup of coffee.
An original recipe by Forkin
- Total time
- 3 hr 15 min
- Serves
- 12
- Difficulty
- Medium
- Per serving
- 252 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 240 mlmilk, lukewarm
- 7 gactive dry yeast
- 100 ggranulated sugar
- 1 pcsegg, large, room temperature
- 2 tspground cardamom
- 0.5 tspsalt
- 480 gall-purpose flour
- 75 gunsalted butter, softened
topping
- 1 pcsegg, large, for egg wash
- 15 ggranulated sugar, for sprinkling
Equipment
saucepan · wire rack · baking sheet · parchment paper · large mixing bowl · measuring cups and spoons · stand mixer (optional)
The method
Step by step
- 1
Warm the milk in a small saucepan until lukewarm (about 40°C/105°F).
About 3 min
Cook’s note: Ensure the milk is not too hot, as it can kill the yeast.
- 2
Pour the lukewarm milk into a large mixing bowl or the bowl of a stand mixer. Sprinkle in the active dry yeast and a pinch of the granulated sugar. Let it sit for 5-10 minutes until foamy.
About 10 min
Cook’s note: This step 'proofs' the yeast, ensuring it's active.
- 3
Add the remaining granulated sugar, the egg, ground cardamom, and salt to the yeast mixture. Mix well to combine.
About 2 min
- 4
Gradually add the all-purpose flour, about a cup at a time, mixing until a shaggy dough forms. If using a stand mixer, use the dough hook attachment.
About 3 min
- 5
Knead the dough for about 5 minutes, then add the softened unsalted butter. Continue kneading for another 5-7 minutes until the butter is fully incorporated and the dough is smooth and elastic.
About 12 min
Cook’s note: The dough will be sticky at first, but keep kneading; it will become smoother.
- 6
Form the dough into a ball, place it in a lightly oiled bowl, and cover with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
About 1 hr 30 min
Cook’s note: A slightly warm oven (turned off) can be a good place for rising dough.
- 7
Once risen, gently punch down the dough to release the air. Turn it out onto a lightly floured surface.
About 1 min
- 8
Divide the dough into 12 equal pieces. Roll each piece into a long rope, about 30 cm (12 inches) long.
About 10 min
Cook’s note: Try to make the ropes uniform in thickness for even baking.
- 9
Take two ropes and twist them together to form a braid. Pinch the ends to seal. Repeat with the remaining dough pieces to make 6 braided buns.
About 10 min
Cook’s note: You can also form them into knots or other shapes if preferred.
- 10
Place the shaped buns on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a kitchen towel and let them rise again for 30-45 minutes, or until puffy.
About 45 min
- 11
Preheat your oven to 190°C (375°F).
About 10 min
- 12
In a small bowl, whisk the remaining egg for the egg wash. Brush the tops of the risen buns with the egg wash.
About 2 min
Cook’s note: The egg wash gives the buns a golden, shiny finish.
- 13
Sprinkle the granulated sugar over the tops of the buns.
About 1 min
- 14
Bake for 12-15 minutes, or until golden brown and cooked through.
About 15 min
Cook’s note: Baking time may vary depending on your oven; keep an eye on them.
- 15
Remove from the oven and let cool on a wire rack before serving.
About 15 min
Cook’s note: Pulla are best enjoyed fresh, but store well for a few days.
Per serving
Nutrition
- Calories
- 252kcal
- Protein
- 6.1g
- Carbs
- 41.6g
- Fat
- 6.7g
- Fibre
- 1.3g
- Sugar
- 10.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store pulla in an airtight container at room temperature.
Warm in a microwave for 15-20 seconds or in a preheated oven at 150°C (300°F) for 5-7 minutes.
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