Finnish Coffee Pulla

Name: How to cook Finnish Coffee Pulla - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

ingridbagnariol

Finnish Coffee Pulla

My grandmother used to make this bread on a regular basis and was known to make it on the spot if anyone dropped by to visit. After my grandmother passed away, my mom and dad, then my sister and I have carried on the tradition. Because it takes a while to make, we have traditionally made it for Christmas each year. We love to eat it warm from the oven, with or without butter. As a child, I remember that we each used a large animal or goat shaped cookie cutter on the dough to make "Joulupukki" for Christmas morning. Don't expect the bread to be light and fluffy. It is a moist rich coffee bread.

Ingredient

1 pkg

active dry yeast

1/2 cup

warm water

2 cups

milk scalded and cooled to luke warm

1 cup

sugar

1 tsp

salt

7-8

whole cardamom pods, seeded and crushed

eggs beaten

8-9 cups

sifted flour

1/2 cup

melted butter

Cooking instructions

* Step 1

Dissolve the yeast in warm water and let it sit till yeast activates.

* Step 2

Stir in milk, sugar, salt, cardamom, eggs and enough flour to make a batter (about 2 cups).

* Step 3

Beat until the dough is smooth and elastic. Add about 3 more cups of flour and beat well. The dough should be quite smooth and glossy in appearance. Add the melted butter and stir in well. Beat again until the dough looks glossy. Stir in the remaining flour until a stiff dough forms.

* Step 4

Turn out onto a lightly floured board and cover with an inverted mixing bowl. Let the dough rest for 15 minutes. Knead until smooth and satiny. Place in a lightly greased mixing bowl. Turn the dough to grease the top. Cover with a tea towel and let it rise in a warm place (about 85 degrees) until doubled in bulk (about 1 hour). Punch down and let it rise again till almost doubled (about 30 minutes).

* Step 5

Turn out onto a lightly floured board. Divide into 3 equal pieces and then divide each of the pieces into 3 equal parts. Shape each into a strip about 16 inches long by rolling the dough between the palms and the board. Braid the 3 strips together into a straight loaf and pinch the ends together. Repeat for the second and third loaves. Lift the braided loaves onto lightly greased baking sheets. Let rise for about 20 minutes. The loaves should be puffy but not doubled in size.