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Fluffy, golden brioche bread sprinkled with pearl sugar on parchment paper.

Swedish Cardamom Bread (Pulla)

Bree Hester
4.52 from 27 votes
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course bread
Cuisine baking
Servings 2 Large loaves
Calories 2277 kcal

Ingredients
  

  • 2 cups plus 1 tablespoon whole milk
  • 2/3 cup sugar
  • 1/2 cup butter
  • 2 packets instant yeast or active dry yeast
  • 6 cups flour
  • 3/4 teaspoon sea salt
  • 2 teaspoons ground cardamom
  • 2 eggs
  • 2 tablespoons pearl sugar

Instructions
 

  • Add 2 cups milk and sugar to a small saucepan over medium-low heat.
    Cream sauce in a stainless steel saucepan with a whisk on a white background.
  • Whisk until combined and add butter.
    Creamy milk in a saucepot with butter melting on top for baking and cooking.
  • When the butter has melted, remove from the heat and let it cool down to a warm bath temperature before stirring-in yeast. Too cool and the yeast will not activate, and too hot and the yeast will die. I use a thermometer and like it to be in the 100° to 118° range. You will know that your yeast has activated when bubbles begin to form.
    Fine instant yeast held over a saucepan with melted butter and milk, ready for baking or bread making.
  • While the yeast is cooling, add 2 cups flour, salt, cardamom, and one egg to the bowl of a stand mixer with the dough hook attached.
    Creamy batter with eggs and spices for baking.
  • Pour the milk mixture into the bowl and stir until combined.
    Cream in mixing bowl with eggs, flour, and baking ingredients for baking recipes.
  • Put in 3 more cups of flour.
    Flour and wet ingredients in a glass mixing bowl for baking.
  • Stir until completely incorporated.
    Creamy cake batter being mixed in a glass bowl for baking.
  • Add the remaining cup of flour, a little at a time.
    Cream butter and sugar for baking recipes in a stand mixer.
  • Stop when the dough forms a ball and is no longer sticky to the touch.
    Creamy cookie dough being mixed with a pink stand mixer.
  • Transfer the dough to a large, lightly oiled bowl. Cover with plastic wrap. I like to go an extra step and put the bowl inside of an extra large Ziploc bag. It creates a draft-free rising environment. Let rise until doubled, about one hour.
    Soft pie dough ball in clear glass bowl on white surface, ready for baking.
  • Turn the dough out onto a well-floured board. Punch the dough down, knead by hand for one to two minutes, then let the dough rest for 10 minutes. Preheat oven to 375°.
    Soft dough ball on wooden surface for baking bread or pizza.
  • Divide the dough into 6 equal pieces. (I weigh the dough using a kitchen scale and then divide the weight by six to get the correct amount of dough.)
  • Roll the pieces into a skinny rope about 15 inches long.
  • Line up three pieces of dough and pinch the top together. Braid the three pieces into a loaf. Pinch the bottom and tuck underneath. Repeat with the other three ropes.
  • Transfer to a parchment-lined baking sheet and rise for another 30 minutes. Make an egg wash by whisking the remaining egg and one tablespoon milk. Brush the sides and top with wash and sprinkle pear sugar all over.
  • Bake the loaves for 20 minutes, or until golden brown. Let cool before slicing.
    Freshly baked challah bread with pearl sugar on baking sheet.

Video

Nutrition

Calories: 2277kcalCarbohydrates: 374gProtein: 53gFat: 62gSaturated Fat: 36gSodium: 1401mgFiber: 11g
Keyword pearl sugar, pulla, Swedish
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