Delicious Sourdough Finnish Pulla akka Finnish cardamom bread made with sourdough starter, butter, flour, sugar and with aromatic Cardamom.
This year for my Christmas Baking I choose Sourdough Finnish Pulla. Finnish pulla or nisu is a Cardamom bread typically served all year round as treat along with coffee or tea. Usually, this bread is made with commercial yeast however I decide to try with my sourdough starter. This cardamom scented brioche type bread with added sourdough starter has aromatic scent along with little tang of sourdough.
History of Finnish Pulla bread?
According to National Geographic's Edible: an illustrated guide to the world's food plants and other sources, cardamon is the third most expensive spice after saffron, certain vanilla beans, is a part of the ginger family. This aromatic spice is indigenous to South India, also in Sri Lanka, Bhutan, and Nepal as well, it was brought to Scandinavia by the Vikings, a thousand years ago, from their travels to Turkey. Cardamon appears in written Nordic cookbooks as early as 1300AD. There is another story that Dutch brought cardamon back to Scandinavia from their expeditions to south east Asia in the 16th century.
However, after introduction of cardamom by a British farmer during world war into Guatemala, they are highest producers of Cardamom in the world.
Cardamom is extensive and only spice used in Finnish pulla bread, occasionally during festivities they add saffron in the pulla too.
How to make Sourdough Finnish pulla bread?
You need Following ingredients to make this bread.
1) Flour: Just like any other brioche type bread you need to use all-purpose flour.
2) Sugar: This is slight sweet bread, so you need to use granulated sugar.
3) Leaven: I used all-purpose flour and whole wheat flour leaven with 100% 50: 50 All-purpose flour and whole wheat flour starter
5) Eggs: you need egg to added into the dough as well as for egg wash.
6) Butter: You can add melted butter or soften butter. I used to soften butter. One thing you need to remember while making Finnish Pulla bread is that you should add butter only after at least mixing of half of the flour.
7) Cardamom: Use cardamom pods rather than pre-grounded ones. Yes, cardamom pods require motor and pestle, or you can grind them with some sugar.
8) Vanilla extract: I have added to the pulla, but it is optional.
9) Salt: Since it is sweet bread you need to add only less salt.
10) Milk: I have used whole milk that is only liquid in the recipe.
10) Toppings: Slivered almonds and pearl sugar are used as topping, if you want you can add a glaze I did not add it.
How to make perfect sourdough Finnish pulla?
1) You should have active sourdough starter in hand. If you do not have it hand you can check here to make one.
2) Make a leaven around evening and night before going to bed make dough and let it ferment on the room temperature. If your kitchen is cold try to use proof function in the oven or a proofer for proper rise. Otherwise, it will not rise with top of refrigerator technique as this recipe has sugar.
3) This recipe makes only one loaf of Pulla. If you want, you can double or triple.
4) While making dough make sure that it should be soft and pliable as well as it can hold the shape, if it is too soft then you will not be able to braid them.
5) While making braids do not use any flour in the surface, use little oil it will be enough. You can also make pulla into rolls.
6) Second proof requires at least 2 hours or until the braid are puffed well otherwise you will get a flat bread.
Variations
You can use this same dough to make Finnish Butter Eye Buns voisilmäpulla you need to add butter cubes and sugar in the top. I will try to make it. You can also add raisins to the dough.
If you are glaze lover then try to add thin sugar glaze made with confectioners’ sugar, milk, and lemon zest.
If you tried this cardamom bread akka sourdough Finnish pulla, please tag me on Instagram @nidhinikhil or @zestysouthindiankitchen in Facebook.
Sourdough Finnish Pulla bread akka Finnish cardamom bread you can freeze them for later use.
BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. This month the Bread Bakers are making Tear & Share Holiday Breads, a theme chosen by Felice from All That's Left Are The Crumbs.
I made this bread as part of bread baker’s event tear and share breads.
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- Baklava Danish Tear and Share Treat Bread by A Messy Kitchen
- Buttery Soft Pull-Apart Dinner Rolls by Karen's Kitchen Stories
- Cheesy Chicken Chutney Pull Apart Skillet Rolls by Sneha's Recipe
- Cheesy Tomato Tapenade Party Bread by Food Lust People Love
- Cranberry Cinnamon Star Bread by Making Miracles
- Fruit Mince Braided Star Bread by All That's Left Are The Crumbs
- Gingerbread Spice Christmas Tree Bread by Passion Kneaded
- Herb and Cheese Star Bread by Ambrosia
- Koledna Pitka - Bulgarian Christmas Eve Bread by Magical Ingredients
- Sourdough Finnish Pulla Bread by Zesty South Indian Kitchen
- Pumpkin Spice Pull-Apart Loaf by Palatable Pastime
- Spiced Chrysanthemum Bread by Culinary Adventures with Camilla
- Turkey, Cranberry and Cheese Pull Apart Bread by A Day in the Life on the Farm
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Sourdough Finnish Pulla Bread
Ingredients
Leaven
- 25 g Active Sourdough starter
- 35 g bread flour
- 15 g whole wheat flour
- 50 g water
- Dough
- 300 g All-purpose flour
- 1 egg
- 50 g sugar
- 100 g Leaven
- 95 g milk I used full fat milk
- 5 g salt
- 55 g butter
- ¾ teaspoon cardamom about 20 pods
- 1 teaspoon vanilla extract ( optional )
Instructions
- Instructions
- Mix bread flour, whole wheat flour, active starter and water and mix well. Set aside at room temperature for 5 hours.
Dough
- In a kitchen aid stand mixer add all the ingredients except the butter knead with dough hook to form a cohesive, sticky mass, 2 to 3 minutes on low speed of a stand mixer.
- Gradually add butter and incorporate about 1 minute on low speed.
- Once all the butter is incorporated, turn the mixer up one speed and
- Knead the dough until it is smooth and supple though still somewhat soft and tacky, about 2 to 3 minutes.
- Cover the dough and let it rest in a warm (75°F) place for 8 to 12 hours. To develop strength in the dough, stretch and fold it in the bowl three to four times during the rest. This will increase the elasticity of the dough. You need to keep it in a proof as it has sugar in it
- Next morning once the dough is doubled in volume divide the dough into 3pieces of 213g.
- Shape it into elongate rope of 17 inch long, then braid the dough and set aside for proof about 2 hours until it looks puffy.
- When the braid is proofing preheat oven to 350°F/ 177°C. Line the baking sheet with parchment paper and set aside.
- When you are ready to bake, make an egg wash with 1 tablespoon water and reserved egg earlier.
- Brush egg wash generously to the braid. And sprinkle pearl sugar and almond halves throughout the braid.
- Bake it in 350°F for 25- 30 minutes or until golden in color which registers 185F internal temperature.
- Enjoy, it is excellent coffee or tea bread.
Video
Notes
Nutrition
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Claudia says
SOURDOUGH FINNISH PULLA BREAD
Liz says
What a gorgeous AND delicious loaf!! It's been ages since I've eaten this bread and your recipe was wonderful.
Nicole Kendrick says
My family loved this!
Katie says
Wow, this bread was so awesome. It's going into my regular rotation!
Katie xoxo
Merranda says
I’m confused. You make all the leaven, let let for 5 hours. Make the dough do you add that into the dough?
Swathi says
Yes leaven is just freh, young starter.
Elizabeth says
This bread is delicious! The perfect side dish for our dinner tonight and my family loved it!
Juyali says
This bread came out beautifully golden and sweetly spiced—an absolute treat to bake and eat!
Leslie says
This sourdough Finnish Pulla bread is stunning! You have the best bread recipes!
MyYellowApron says
Would love to try the recipe. Thanks for sharing ❤️
Nora says
Loved it for breakfast! So good!
Gloria says
I think you should open up a bakery. Your bread baking skills are perfection. I would love a slice of this toasted with butter for breakfast.
Darla Bennett says
Can anyone send this recipe to me in cups? I don’t have a scale. I would love to make it!
Edie says
Thank you so much! We love this recipe, but are traveling and would prefer to keep things simple. 🙂
Swathi says
yes one flour is always easier especially when you are travelling. Thanks for feedback
Edie says
Hi Swathi, can I use all purpose flour for the leaven instead of whole wheat and bread flours? Or is it possible to use only whole wheat or bread flour in the leaven instead of both?
Thanks!
Swathi says
Yes you can use all purpose flour for leaven it will be fine.
Georgie says
Hi there! I have a gluten sensitivity, so when I make regular sourdough, I ferment for 72 hours. If I make something like sourdough pancakes, I ferment all the flour in the recipe overnight. Is there a way that I could ferment all 300+grams of the flour for the dough with the levain overnight? Or maybe the 8-10 hours of proofing is long enough? I'm not sure. Let me know what you recommend!
Swathi says
If you want to ferement long time, use 5% stater that why it won't become too tangy and sour tasting. If you tried let me know how it turned out for you.
Elaine says
I have ground cardamom- can i use that instead?
Jacki says
Just took it out of the oven. Even if it didn’t turn out the smell was worth the making! But it was perfect!
Lisa Berger says
So when exactly do you add the cardamom?
Swathi says
In the beginning when all the ingredients are mixed into the dough.
Ann says
Mmmm I love sourdough bread. What a great recipe!
E says
Made this without a mixer (I do all kneading by hand). Incorporated 3 folds during the bulk rise before letting it rest (in the oven with the light on due to a drafty kitchen) overnight to compensate for my less thorough hand knead. Likely due to the hand mixing, the final rise after shaping needed an extra hour. The loaf was perfection! A perfect amount of cardamom. I did not add water to the egg wash, and found the vanilla to be fine, but unnecessary.
Swathi says
Glad youliked it, yes it is okay to skip vanilla if you don't want it
Natalie says
What a lovely bread. It looks absolutely delicious. I bet my family would love this. I will save the recipe and give it a try. Can't wait.
Lisa Marie says
I am sooo excited to try this beautiful bread...Do you have any thoughts about baking this bread in a clay baker rather than on a sheet pan? 😀 Thank you!!!!
Swathi says
I don't know about clay baker, you can try that and let me know.
Everything Enchanting says
That bread looks so yummy! I have never tried this finnish pulla bread, so I will have to try your recipe someday 🙂
Jessie says
I just love sweet breads and the sourdough is a great idea to add a bit of tang!
Danielle says
I'm a huge bread lover. Whenever I go out to eat, if it gets served before a meal I have no self control lol. This looks delicious!
rika says
That's beautiful bread! I love how you put cardamom and vanilla in it! Both are my favorite spices!
Emily Flint says
We were just talking about Finnish cardamom bread last night so I'm so glad I found your recipe!
Catalina says
This bread looks amazing! I go crazy over fresh baked bread smell! I need to try your recipe!
Chloe says
I've never made pulla before, but I love sourdough, and I love cardamon, so what could go wrong!
Mama Maggie's Kitchen says
This Sourdough Finnish Pulla looks absolutely mouthwatering! My husband will surely be delighted to have this.
kaka says
This bread looks more beautiful that I ever could! haha and it tastes nothing less. Baking is a big effort for someone like me, but I was very pleased with the results. Def going to make it again.
Kita Bryant says
This bread turned out so well. Easily one of my new favorite recipes!
Janeane M Davis says
This seems like a nice bread receipe. It doesn't look like the sourdough I am used to seeing. I would like to try this recipe for my family.
heather says
I can't wait to make this bread! Cardamom is one of my favorite spices. Will be making soon!
Lynndee says
That is such a pretty bread. I cooked sourdough bread before but it wasn't that pretty. It was good though. 🙂
Kathy says
This looks so amazing. Sourdough bread is a favorite of mine. It is probably one of my favorites. I have got to give this a try.
Heather D says
I love a good bread braid and sourdough is my favorite!
Tomi says
My pandemic baking is off the charts. This sounds like something I need to try. Cardamom and sourdough that combination sounds so tasty
Rose Ann Sales says
Thanks for sharing facts about Cardamom. This makes the recipe more interesting.
Nikki Wayne says
It looks so great,very appetizing! I'm gonna love this.
Anosa Malanga says
I have never tried making something like this before and I am considering making over the holidays. I hope I can successfully pull it off just like yours.
Tasheena says
This bread looks so beautiful. I would love to try this recipe.
Bri says
I've been talking about making bread recently and I think this is the winner! Making it soon!
Heather says
OMG I can't believe how delicious this looks. I can't wait to try it!
GiGi Eats says
What a gorgeous loaf of bread!!
Johanna says
Hi, I love sourdough pulla and nice to know people are trying it in other countries, as well 🙂 It is actually considered a pastry in Finland and eaten as a dessert with coffee or tea, newer as breakfast as Finns don’t do sweet breakfast - but love afternoon coffee breaks with something sweet 😉
Pulla dough is very versatile, as you mentioned, and my favorites are small buns (with pearl sugar on top) sliced and filled with jam and whipped cream (that’s ”laskiaispulla”, mostly available on a day for riding down snowy hills in february) or as cinnamon buns, where you roll the dough out pretty thin, spread margarin or butter and a mix of cinnamon and sugar on the rolled-out dough, then roll it into a long roll and cut into cinnamon rolls whicever way you like - there are different styles 🙂
If you make a traditional pulla braid, like you did here, many people add also raisins into the dough to give it something extra. And if you want to put egg on top of the pulla it is usually just a slightly whisked egg to get some color during the bake, no water mixed in. Some people do sugar water, as well. Vanilla doesn’t really belong in pulla and while you can make it with eggs and milk it is actually much fluffier and stays better longer with just water. But I’ve seen it done both ways 🙂
Cardamon is something that people mostly use in Sweden when they make their bulle - a slightly drier and not as sweet version compared to the finnish moist and fluffy basic pulla. But the swedes also do cinnamon rolls - actually we got the idea from them I think 🙂
Swathi says
Thank you for the detailed information of Pulla, I learned more from you.
melissa chapman says
That bread looks so hearty and i love how you braided it. I know I could never bake a bread as well as that but someday I might try
Amber Myers says
I know I would love this bread. I always love having fresh bread in the house and this one sounds amazing.
Namita Tiwari says
Hello Swathi, I admire your use of sourdough in the bakes. And how comfortable you are with it. This is s beautiful recipe. And your videos are so helpful.
Kelly says
I love pulla and definitely want to try it with sourdough!
Rebekah Hills says
I bet that smelled amazing while baking!
Radha R says
The bread looks amazing!
Karen @Karen's Kitchen Stories says
I love cardamom in bread. Your pulla is beautiful!
Swathi says
Thank you