Every morning I hit the ground running at 6am and keep going till school and preschool drop offs are all done. Then I think about a good coffee. I set myself a new year’s resolution this year to be on time for everything. I’m still really struggling keeping that resolution so I had to add the incentive that I would only get a coffee on the mornings that I was on time for school. I am doing pretty well.
Now the mornings are a little chilly I’m starting to want something warm and sweet alongside my coffee. Autumn is the best time to bake so I decided to give some Finnish Pulla Bread a go. It wasn’t made in time for my morning coffee but it made a good afternoon tea. The kids had a glass of milk and slices of Pulla Bread warm from the oven. I’ve saved a slice for tomorrow’s coffee which I want to toast and top with butter and jam.
It is a sweet bread with the subtle flavour of cardamom. Similar to a brioche and pretty scrumptious. My only regret is leaving it in the oven whilst I did the school pick ups in the afternoon – my Pulla Bread could have been out of the oven just a tiny bit earlier. Still good to come home to.
(from ‘Nordic Bakery Cookbook’ by Miisa Mink)
30g fresh yeast
250ml lukewarm milk
1/2 teaspoon salt
100g caster sugar, plus extra for sprinkling
1 tablespoon cardamom seeds, crushed with a pestle and mortar
2 eggs, lightly beaten
700g strong white bread flour
100g unsalted butter, softened at room temperature
30g flaked almonds
In a large bowl, pour in the milk and crumble over the yeast. Whisk together then add the salt, sugar, cardamom and 3/4 of the eggs. Add a little of the flour and whisk to aerate the mixture. Add remaining flour and butter and knead by hand until the dough is firm and no longer sticky. Cover and set aside to double in size, about 30 minutes.
Preheat the oven to 200 degrees C.
Punch the dough down then knead through the raisins. Divide the dough into three pieces and roll into a rope about 50cm long. Plait the ropes together, folding and tucking the ends of the loaf.
Brush the remaining egg over the loaf and sprinkle with flaked almonds and some caster sugar. Bake for 25-30 minutes.