Scandinavian Sweet Cardamom Bread

Step 1

Pour 0.75 cup warm milk into a large mixing bowl or the bowl of a stand mixer. Sprinkle 2.25 teaspoons instant active dry yeast over the milk and add 0.25 cup granulated sugar. Stir gently and let sit for 2 minutes — the yeast will activate and begin to foam, creating a gentle hum in the bowl.

Step 2

Once foamy, add 6 tablespoons softened unsalted butter, 1 large egg, and 0.75 teaspoon kosher salt to the bowl. If using a stand mixer fitted with the paddle attachment, mix on low speed for 1 minute until evenly combined. If mixing by hand, whisk vigorously until the butter is fully incorporated and the mixture is pale and slightly thick.

Step 3

Crack open 8 whole cardamom pods by pressing them gently with the side of a knife or a mortar and pestle, releasing the fragrant black seeds inside. Pick out and discard the papery green husks, then finely grind the seeds using a spice grinder, mortar and pestle, or the back of a heavy pan — you should have about 0.5 teaspoon ground cardamom with a distinctive, slightly floral aroma.

Step 4

Measure 3.5 cups all-purpose flour into a separate bowl and stir in the ground cardamom seeds, mixing thoroughly so the spice is evenly distributed throughout the flour.

Step 5

Add the cardamom flour mixture to the wet ingredients in 2 additions. Switch to the dough hook if using a stand mixer, or turn the dough out onto a lightly floured work surface if mixing by hand. Mix or knead on low speed (or by hand) for 6-8 minutes until a smooth, slightly sticky dough forms. The dough should pull away from the bowl sides but still feel tacky — it should not be dry or stiff.

Step 6

Lightly oil a large bowl and transfer the dough into it, turning it once to coat all sides with a thin film of oil — this prevents a skin from forming. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot (around 75-78°F is ideal) for 60-75 minutes, until the dough roughly doubles in volume. You should see a puffy dome that springs back slowly when you poke it gently with a floured finger.

Step 7

Turn the risen dough out onto a lightly floured work surface. Divide it into 3 equal pieces using a bench scraper or sharp knife — each should weigh about 240 grams if you have a kitchen scale. Roll each piece into a rope about 12 inches long and 1.5 inches thick, working from the center outward with even pressure so the rope is uniform in thickness.

Step 8

Arrange the 3 ropes on a parchment paper-lined baking sheet so they are parallel and nearly touching. Starting from one end, carefully braid the ropes over and under each other in a tight, even three-strand braid — tuck the ends under slightly so the braid looks polished and won't unravel during proofing.

Step 9

Cover the braided loaf loosely with plastic wrap or a clean kitchen towel. Let it rise at room temperature for 45-60 minutes until visibly puffy and soft to the touch — it should have increased in height by about 50 percent. The dough should indent slightly when you press it gently with a floured finger.

Step 10

About 20 minutes before baking, preheat your oven to 400°F. Position the oven rack in the center so the bread has room to rise freely without touching the top. If you have an instant-read thermometer, verify the oven has reached 400°F by placing it inside for 2 minutes.

Step 11

Prepare an egg wash by beating 1 egg yolk with 1 tablespoon of water in a small bowl until uniform. Using a pastry brush, gently brush the entire surface of the braided loaf with the egg wash, being careful not to deflate it. Sprinkle 2 tablespoons pearl sugar evenly over the top — this will caramelize during baking and give the finished loaf a sparkling, crunchy crust.

Step 12

Carefully transfer the baking sheet with the braided loaf to the preheated 400°F oven. Bake for 25-35 minutes, watching for the bread to turn deep golden brown all over — you want a rich caramel color on top and sides, with the egg wash shimmered to a glossy finish. Rotate the baking sheet halfway through baking if you notice one side browning faster than the other.

Step 13

To verify doneness, tap the bottom of the loaf with your knuckles — it should sound hollow and very resonant. The internal temperature (checked with an instant-read thermometer inserted into the thickest part of the braid, away from your hand) should read 190-195°F. If you're unsure, bake for another 2-3 minutes.

Step 14

Transfer the finished loaf to a wire cooling rack and let it cool completely, about 45 minutes to 1 hour. This cooling time allows the crumb structure to set and makes slicing cleaner. The aroma will be fragrant and warm — a hallmark of proper cardamom pulla. Slice and serve with butter and coffee, or simply enjoy the tender, slightly sweet crumb on its own.