I made Pulla.
Sadly, I never make Pulla. Being gluten intolerant has its drawbacks and I do miss baking…though, on the bright side it keeps the waistline trim!
Well, I made some and I broke my increasingly strict gluten-free diet to eat some.
Pulla absolutely must be eaten fresh-baked with coffee in order to get the full pulla experience. After that it is still tasty, just not as.
Warm this until the sugar has dissolved.
And whisk! Set aside.
In a large bowl place:
1 tsp ground cardamom
1/2 tsp salt
450g plain flour
3 tsp dry yeast
Gradually add the wet ingredients and knead lightly with your hands. (Some people like to knead and knead and knead, but I don’t like to do this too much, I feel as though the dough can get ‘tough’ if this is done too much so I like to knead lightly for just a few minutes, until slightly stretchy.)
100g melted butter (This helps to keep it moist. Pulla can dry out a bit I find.) Knead this in until it has disappeared into the dough.
Leave it to rise for about an hour in a floured bowl with a wet cloth over the top.
Now. Punch the air out. Knead a little til it forms a ball. Break it in half.
Roll each ball into a thin rectangle.
Sprinkle on a light coating of:
Then roll the rectangle up, lengthways, as if you were making a scroll cake.
Cut the roll into about 5cm pieces and place, upright into a pan, with a little room between each piece to grow!
Leave to rise, covered, for another hour.
Make an eggwash out of:
2 Tbs milk
Brush this over the top of the Pulla just before baking.
Place into a 180C oven for about 25mins or until lightly browned.
It really is delicious! One of my very favourite things which I miss eating all of the time!