Pulla bread by Trine Hahnemann - Print Recipe

1

In a large mixing bowl, dissolve the yeast into the warm milk, then add the butter and the 2 eggs

2 eggs, lightly beaten
50g of fresh yeast, (or 19g dried yeast, but fresh is preferable)
250ml of whole milk, lukewarm
100g of salted butter, softened, cut into small pieces

2

In a separate bowl, mix the flour, sugar, salt and cardamom. Mix this into the yeast mixture with the raisins and almonds. Now knead the dough on a floured surface for 5 minutes

50g of blanched almonds, chopped, plus extra for decoration
700g of plain flour, sifted, plus extra to dust
100g of golden caster sugar
1/2 tsp salt
1 tbsp of cardamom seeds, crushed
100g of raisins

3

Cover the bowl with a clean tea towel and leave to rise in a warm place for 1 hour, or until the dough has doubled in size

4

Knock back the dough, punching out the air, then allow it to rise for 30 minutes. Divide the dough in half. Roll each piece into a rectangular shape, cut each rectangle into 3 long ropes. Plait the three strands of dough together to form a braid, pressing in the ends, repeat this with the other 3 strands to form 2 plaited loaves

5

Place both loaves on a baking tray lined with baking parchment, cover with a clean tea towel and leave to rise for 30 minutes

6

Preheat the oven to 200°C/gas mark 6

7

Brush the loaves with beaten egg, sprinkle with a few more almonds and bake for 25–30 minutes, until golden brown. Leave to cool for 10 minutes, serve plain, or spread with butter and jam

1 egg, beaten, to egg wash

Pulla bread

Ingredients

Method