Day 9: Pulla
I made pulla for the first time last year using recipe that I can’t seem to find anywhere. Ah, well, I think I must have removed it from my consciousness and my recipe binder. While we all liked it, I have to say that I wasn’t overly impressed. I was hoping that this week’s TwD recipe for Finnish Pulla would be more memorable.
Pulla, if you have never heard of it is a rich, eggy, buttery, Scandinavian bread traditionally flavored with cardamom. I have some cardamom pods that I bought for indian cooking, so I was excited to use them here.
You break open the pods and take out the little seeds. I have no mortar and pestle, so I tried grinding up my seeds in the coffee grinder along with the sugar. I’m not sure how well the cardamom seeds got ground up, but the sugar sure did get finer. Now I now how to make superfine sugar!
The dough rose well, too well, actually for my busy schedule yesterday. I meant to take a picture of the wreath after I shaped it because it looked nice, even though I had some trouble making the bow shape for the wreath. But, I got busy baking the snowflake buns and making cookies for a cookie exchange. It’s too bad, too, because the finished bread doesn’t look as nice as I would like.
You see, the oven was busy with snowflake buns when the pulla was ready, so the pulla had to wait, and then it got way overproofed. Oh well. It’s a little wonky and flat, but it sure did smell wonderful!
I also forgot to put the almonds on top. Clearly, my brain was a little over-extended yesterday. Anyway, it still tastes great and the texture of the bread did not seem to suffer at all.
I added the grated zest of half an orange to my dough. The flavor is there, but not overpowering. I’d have to say the same of the cardamom. I used 8 pods, but I guess my pods were a bit on the small side, because the cardamom flavor is not super strong either. Still, the bread is nice and moist and rich flavored. It’s perfect for coffee, snack, and even sandwiches.
Traditionally, the bread is shaped in a wreath and served at Christmastime. Ours will probably not last that long, but I could make another one. If you want to try making one for the holidays, you can find the recipe posted here.
Only three more days left in my Twelve Days of Christmas Breads Series! Be sure to visit my other posts beginning December 10, and leave comments to enter my give-away. So far, in the give-away box, I have a loaf of stollen, a loaf of panforte, sea salt caramels, a little bag of candied citron, and some homemade hot chocolate. I have some other ideas for goodies to put in the box, but I will keep them a secret until I actually make them. You can enter once for each post for a total of 12 entries per person! Comments must be posted by midnight on Sunday, December 23. I will announce the winner on Christmas Eve morning.