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Shepherds Hill Homestead » Breads, Cookhouse » Finnish Pulla

Finnish Pulla

1 cup milk
1 TBSP Active Dry Yeast
¼ Cup Warm Water
½ cup sugar
1 tsp ground Coriander
1 tsp salt
2 large eggs, lightly beaten, at room temperature
41/2 to 5 cups unbleached all-purpose flour
1 stick unsalted butter, melted

1 large beaten egg with 1 TBSP milk, for glaze

Scald milk in small saucepan and then cool lukewarm.
In a large bowl, whisk yeast into warm water. Set aside for 5 minutes or until yeast is dissolved and creamy. Whisk in the milk, sugar, coriander, salt, and eggs. Switch to a wooden spoon and add 2 cups of the flour, and beat until smooth. Add the melted butter and then mix in flour ½ cup at a time until dough is stiff, but not dry.

Cover the bowl and let rest for 15 minutes.

Turn dough out onto a lightly floured surface and knead till smooth and satiny, about 10 minutes. Shape dough into a ball. Place in a lightly greased bowl and turn to grease top and cover tightly with plastic wrap. Let rise for about 45 minutes to 1 hour or until doubled in bulk.

Grease a large baking sheet. Lightly oil your work surface. Turn the dough out onto the oiled surface and knead it lightly and briefly just to deflate it and release the air. Divide dough into thirds and roll each third into a rope. Braid the ropes into a long strip or a wreath shape. For the wreath be sure to pinch the ends together to join them. Place this on the baking sheet.

Cover with a kitchen towel and let rise until puffy, but not doubled, about 45 minutes.

Brush the egg and milk mixture over the bread. Bake on center rake in a preheated 350° oven for 20 to 25 minutes, until golden brown. Cool on a rack to room temperature before cutting.

I have filled this bread with several different things. I don’t really use a recipe for the filling, but here are a couple of options I have used:

Brown Sugar and butter mixed to make a paste. Add in cinnamon, nutmeg and just a pinch of ground cloves.

Cranberry, sugar and orange peel – I pulse these in the food processor until like a chunky paste

Fig preserves

Blueberries and Cream cheese

Spread the filling on the middle of the dough, fold or braid, and then allow to rise.


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"It is of the LORD's mercies that we are not consumed, because his compassions fail not. They are new every morning: great is thy faithfulness. The LORD is my portion, saith my soul; therefore will I hope in him." Lamentations 3:22-24

Filed under: Breads, Cookhouse

5 Responses to "Finnish Pulla"

  1. Linda Foulke says:

    This sounds so goo, but I got a bit confused as to when to add the filling…do I just smash the dough down after it is a braid and then put the fill in the center and fold the sides up? thanks for the goodies….hugs linda

    1. Angelia Angelia says:

      You flatten out the dough after the first rise and spread the filling in the center – cut the outer edges of the dough so that you can fold the pieces into the center for braiding. I will try to add some pictures of how to do that the next time I make the bread.

      1. Linda Foulke says:

        Okay I will watch for that…since my husband is diabetic I watch for sweet recipes I actually can use…the outside dough is not to bad, I would use splenda brown sugar and then the spices, maybe some chopped pecans….I am getting hungry….better go eat breakfast….hugs linda

    2. Angelia Angelia says:

      just added another pic showing the filling and the braid strips –

  2. Delores says:

    I think I may cut down the sugar a bit and use this with maybe some hamburger, potatoes and carrots in the center…then server with some beef gravy – kind of a fancy pasty.

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