Recipe: Braided Cardamom Bread (Pulla)

Yesterday I made my first ever bread, a braided cardamom bread called Pulla.  I got the recipe from one of my favorite recipe sites, Saveur.com.  I don't really know why I decided to make bread, but I'd noticed the recipe before when looking for ways to use the cardamom I have, and yesterday was the day!

It was really fun braiding the dough, and the loaves came out looking wonderful after 20 minutes.  I didn't have the sliced almonds or lump sugar that the recipe calls for, so I just chopped up some whole almonds and used normal sugar instead.  Other than that, I followed the recipe exactly as written.

I don't find the cardamom taste overwhelming; I think it's just right.  For the future, I might try halving the yeast and doubling the rising time, since I think the flavor was a little yeasty.  Also, now I know to only use my mixer with the dough hook on speed 2, since 4 made it smoke...!  At any rate, I like the recipe, it's a nice bread to have with tea or coffee, and I'll make it again.


Saveur's recipe:

1 1⁄3 cups milk, heated to 115°
2⁄3 cup sugar 
4 tsp. ground cardamom
2 1⁄4-oz. packages active dry yeast
3 eggs, lightly beaten
6 1⁄2 cups flour
1 tsp. kosher salt
5 tbsp. unsalted butter, cut into 1⁄2" cubes, at                 
   room temperature
1 tbsp. heavy cream
1 egg yolk
Crushed lump sugar, for garnish (optional)
Sliced almonds, for garnish (optional)

1. In the bowl of a stand mixer fitted with a paddle, combine milk, sugar, 3 tsp. cardamom, and yeast; stir together and let sit until foamy, 10 minutes. Add eggs; mix to combine. Add flour and salt; mix until a dough forms. Replace paddle with hook attachment; knead dough on medium speed for 2 minutes. While kneading, slowly add butter in batches, mixing until incorporated before adding next batch, 3–4 minutes; continue kneading for 4 minutes more after last of butter is added. Transfer dough to a greased bowl and cover with plastic wrap; let sit until doubled in size, about 1 hour. Punch down dough; cover again with plastic wrap and let sit until fully risen, 30 minutes.

2. Heat oven to 375°. Transfer dough to a work surface and divide into 2 equal pieces. Set 1 piece aside and divide other piece into 3 equal portions. Roll each portion between your palms and work surface to create a 16" rope. Braid ropes together to form a loaf, following the instructions below. Transfer loaf to a parchment paper–lined baking sheet. Repeat with second dough piece. Cover loaves with plastic wrap and let sit until slightly puffed up, about 20 minutes.

3. Whisk together remaining cardamom, cream, and egg yolk in a small bowl; brush over loaves. Sprinkle with sugar and almonds (if using); bake, one loaf at a time, until golden brown, 20–25 minutes. Transfer to a rack; let cool 10 minutes before serving.

MAKES 2 LOAVES