flowerPulla Coffee Bread

At camp last summer my friend Darlene made pulla….it’s a Finnish coffee bread with cardamom. I had never tasted it….but just the smell got me hooked.  Once I tasted this light coffee bread it was impossible to have only one slice….so I had two LOL.  Thanks Darlene for sharing your recipe!

Darlene used her bread machine to mix and knead the dough….she set it on dough cycle only.  I did the same and it turned out really well.  Once the dough was ready I placed in a lightly oiled bowl then covered it with a clean cloth, and let it rest for 15 minutes.

The first time I made it I didn’t realize my yeast wasn’t fresh…the expiry date was still a ways away but it didn’t work well.  My dough was a bit heavy and more dense.  Today I made sure my yeast was fresh and what a difference! My dough is light and airy…and tastes wonderful of course!  Still not as good as Darlene’s.!  Are  you like that?  Once you’ve tasted something wonderful someone has made, you still think yours is not as good!

My first attempt at pulla wasn’t all bad….I used it to make bread pudding…Wowzers!!! Was it good!  I added extra raisins that I softened in hot water thens drained.  Then added the milk mixture and BAM!  Keeper!!!!

Pulla Coffee Bread:

  1. 1 cup milk…warm to lukewarm
  2. 2 eggs room temperature
  3. 4 cups all purpose flour
  4. 1/2 cup sugar
  5. 1/2 tsp salt
  6. 2 heaping tsp cardamom
  7. 4 TBSP butter…almost melted
  8. 2 tsp yeast
  9. bread maker


  • crack the two eggs into the warm milk…stir
  • prepare all the other ingredients
  • place in bread machine in order given
  • set your bread machine to the dough cycle only
  • once done mixing and kneading…place dough in lightly oiled glass bowl..cover with cloth
  • let rest for 15 minutes
  • cut dough in 2 even pieces
  • roll out each piece in 9×13 rectangle
  • cut each rectangle in 3 equal strips…about 3″ wide each strip
  • spread each strip with the butter/sugar/cinnamon  spread
  • sprinkle with softened raisins….soften in hot water for about 10 minutes then drain well
  • now press the edges together….you will have 3 chubby strips…turn seam down
  • take the ends of 3 strips and press together and tuck under
  • loosely braid the 3 strips together…pinch together the ends and tuck under
  • repeat with other piece of dough
  • place on cookie sheet lined with parchment paper…cover with clean cloth
  • place in slightly warm oven to “proof” for 1 hour
  • after proofing..brush with an egg wash and sprinkle with coarse sugar
  • bake in a 350 oven for about 25 minutes
  • 13 minutes then turn pan then another 12 minutes
  • should be a nice golden brown

Butter/Sugar/Cinnamon Spread:

  • mix together
  • 1/4 cup softened butter, 2 TBSP sugar, 2 TBSP brown sugar, 1 TBSP cinnamon
  • set aside for spreading on the strips





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