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.
Pulla:
250ml milk
75g sugar
Warm this until the sugar has dissolved.
Add in:
1 egg
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.)
Add in:
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.
Spread with:
Butter
Sprinkle on a light coating of:
Sugar
Cinnamon
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:
1 egg
2 Tbs milk
Whisked together.
Brush this over the top of the Pulla just before baking.
Place into a 180C oven for about 25mins or until lightly browned.
Eat warm!
It really is delicious! One of my very favourite things which I miss eating all of the time!
Tulitha King 