Tuesdays with Dorie: Baking with Julia - 23rd Installment. The recipe is Finnish Pulla.
I really enjoyed this recipe - it was fairly simple to make. I was able to neglect it slightly by leaving it rising in a cool room all morning while I was out running errands - no problem at all with the finished (or should I say Finnish, har har) result. It took lots of space to braid, since it is so long before looping it back into a circle.
Cardamon is one of my favorite spices for this kind of slightly sweet bread. I had some pods on hand (leftover from some previous recipe), so grinding those fresh made the flavor even better. I also had the pearl sugar that I got a while back from King Arthur Flour, and that gave it the authentic look. It was excellent as toast, days later. I had actually prepared this for the BWD "deadline" of December 18th, but time got away from me. All too common an occurrence in December! This would be an excellent recipe for a special occasion brunch or breakfast.
|Before baking - very puffy dough|