Pulla is a Finnish cardamom-spiced coffee bread. This version is a long ferment dough made into buns.
- 15 green cardamom pods
- 1 teaspoon fresh yeast
- 3 1/2 tablespoons softened butter
- 3 3/4 cup all purpose flour
- 1 1/4 cups milk
- 1 egg, beaten
- 1/2 cup superfine sugar
- 1 teaspoon salt
- 1 egg, beaten, for glaze
- Crush the cardamom pods in a mortar and pestle, discard the husks and grind the seeds.
- Rub the yeast and butter into the flour, then add the milk, egg, sugar, salt, and cardamom and mix thoroughly. Cover the dough and leave to rise slowly in the refrigerator overnight.
- Grease a large baking sheet with butter. Divide the dough into 12 equal sized pieced, shape each into a ball, and place on the baking sheet, 2 inches apart. Cover and leave to rise at room temperature for about 1 hour.
- Heat the oven to 400 degrees F. Brush the top of each pulla with beaten egg and bake for 10 to 15 minutes until golden brown.
This recipe was adapted from Slow Dough Real Bread: Bakers' Secrets for Making Amazing Long-rise Loaves at Home by Chris Young and the Bakers of the Real Bread Campaign, Nourish Books, 2016.
Recipe by Pastry Sampler Blog at http://www.pastrysampler.com/blog/2017/02/26/slow-dough-real-bread-by-chris-young-and-the-bakers-of-the-real-bread-campaign/