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Cardamom Coffeebread (Pulla)

  • 2 packages active dry yeast
  • 1/2 cup warm water, 105 degrees to 115 degrees Fahrenheit
  • 1 teaspoon sugar
  • 1 1/2 cups (12-ounce can) undiluted evaporated milk
  • 1/2 cup to 1 cup sugar
  • 2 teaspoons salt
  • 1 1/2 teaspoons ground cardamom or seeds of 12 cardamom pods, crushed
  • 4 eggs, room temperature
  • 7 to 8 cups all-purpose flour
  • 1/2 cup melted butter
  • Glaze

  • 1 slightly beaten egg
  • 2 tablespoons milk
  • In a large bowl, dissolve the yeast in the warm water; add 1 teaspoon sugar, stir, and let stand for 5 minutes until yeast foams. Empty into a pan and warm just to between 105 degrees Fahrenheit and 115 degrees Fahrenheit. Add milk, sugar according to sweetness desired, salt, cardamom, eggs, and half the flour.

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    Beat with an electric mixer or spoon until dough is smooth and shiny. Beat in the melted butter. Add remaining 1 cup at a time until dough is stiff but not dry. Cover and let rest for 15 minutes.

    Turn out onto a lightly floured board and knead until satiny and smooth, about 10 minutes. Wash bowl, grease it, and add dough to bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 to 1 1/2 hours.

    Turn risen dough out onto breadboard and divide into 3 portions.

    Divide each portion into 3 parts. Roll out to make strands about 24 inches long. Make 3 braids, using 3 strands each.

    Place on lightly greased baking sheet. Cover and let rise until dough is doubled, about 1 hour.

    Preheat oven to 375 degrees Fahrenheit. Mix egg and milk to make glaze and brush braids with mixture. Bake for 20 to 25 minutes until golden, or until a wooden skewer inserted in the center comes out clean.



    RELATED SITES:
    The Great Scandinavian Baking Book - University of Minnesota Press
    Beatrice Ojakangas

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