Introduction: Finnish Nissua (Pulla)!

I am SO in love with this!

Why? Let me count the ways...

1) It's delicious

2) It's truly beautiful, like a work of art

3) It's delicious

4) It fills the house with wonderful aromas

5) Have I told you it's deeelicious?

Now, I know what you're thinking: "I can't possibly make that!" I beg to differ! I thought that too when I first looked at a picture of it online (see? that's where the 'work of art' comes in). Sure, it takes a little extra time and effort, but hopefully you'll see that this tutorial will give you everything you need to make this work.

If you're still not convinced, I'll tell you a little secret: this tutorial is the FIRST time I've ever made this bread! Yup...this is it. Now there are no excuses! Let's get to it!

Step 1: Let's Gather Our Ingredients and Equipment

Ingredients:

  • 2 cups milk
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup sugar
  • 1 teaspoon salt
  • 2 (0.25 ounce) packages active dry yeast (or 4 1/2 teaspoons)
  • 1/2 cup warm water (110 degrees F)
  • 3 eggs
  • 1 teaspoon cardamom (I use more because I like more of a cardamom taste, about 1 tablespoon)
  • 8 - 9 cups flour

Equipment:

  • KitchenAid mixer, bowl, paddle attachment and dough hook (or hand mixer, or large bowl/spoon if you don't have a KitchenAid)
  • sheet pan(s)

Step 2: Prepare Your Ingredients

    Heat your ingredients:

    • On the stove, heat the milk in a small saucepan until small bubbles form (see pic 1)
    • Remove from the heat and add the butter, sugar and salt; stir until the butter is melted (see pic 3)
    • Let cool until it is lukewarm

    While waiting for the milk mixture to cool, prepare the yeast:

    • In a small bowl, dissolve the yeast in the warm water.
    • Let it sit for about 10 minutes until the mixture looks creamy

    Step 3: Mix Your Ingredients

    In the KitchenAid bowl and the paddle attachment (or a hand mixer, or a large bowl and a spoon):

    • Add the milk mixture, and beat in the eggs, 1 1/2 cups of the flour, the cardamom, and the yeast mixture.
      • NOTE: the mixture will look lumpy, or curdled (see pic 2). Don't panic! I promise it will be fine!
    • If using the KitchenAid, remove the bowl from the mixer, and remove the paddle. Cover and let sit for 20 - 30 minutes, or until the mixture looks bubbly (see pic 3)

    Step 4: Add Flour

      And now for the rest of the flour! Does anyone remember Paul Harvey??

      • Add the remaining flour, 1/2 cup at a time, until the dough "cleans" the side of the bowl (see pic 2).
      • Knead the dough by either putting it on speed 2 on the KitchenAid for two minutes or turn out onto a lightly floured bowl and knead by hand for six - eight minutes.
        • NOTE: if you are not sure how to knead, check out this great video on Allrecipes.com: Kneading Tutorial
      • Once you have kneaded the dough and it looks smooth and elastic, put the dough into a lightly oiled bowl and turn it until all sides are oiled (see pic 3).
        • NOTE: You can use almost any oil, but I would not suggest olive oil as that is a strongly flavored, savory oil, and this is a sweet bread. I used vegetable oil in my bowl.
      • Cover the bowl and place it in a warm spot until doubled, about 1 hour (see pics 4 and 5)

      Step 5: And Now for the Fun Part!

      Punch that dough!

      Come on! You know you want to! Maybe you want to save this recipe for when you've had a really bad week? Go on! Punch it!

      Wait...that's enough! STOP! Whew...okay, now let's get serious

      • Once you've deflated the dough, turn it out onto a lightly floured surface.
      • Cut the dough into three equal sections (this dough makes 3 yummy loaves!). Cut each of the three sections into TWO equal pieces. Yes, I know we are going to braid this, and normally braiding means three, but we're going to do this with two. TRUST ME!

      Step 6: Let's Braid!

      Now hold on a minute! Don't stop now! I know this looks overwhelming (and if you look at the pictures, it looks more like a bunch of octopi than bread), but it's easier than it looks. Don't give up on me yet. Take a deep breath.

      • Let's work on one loaf at a time. Take each of the two sections and roll each into a long rope. Start in the middle of the dough and roll outwards with your hands, lengthening the rope until you get a long snake. My ropes are about 26" each.
      • Starting with pic 3, we'll do this one step at a time. Start with a criss-cross.
        • Fold the top right rope over the bottom right rope
        • Fold the bottom left rope over the bottom right rope
        • Fold the top left rope UNDER the bottom left rope
        • REPEAT

      See? That's not that bad, right? It will definitely take some practice, but I know you can do this!

      • When you get to the end of your rope (no pun intended.....well, maybe....), pinch the ends together.

      VOILA!

      Now, first, if you didn't get it exactly right this time, remember you have two more loaves you can practice on. You can also take this one apart and redo it. Trust me, when I first did this, I took mine apart several times until I got it just right. It's really quite a forgiving dough.

      In the end, if this doesn't work for you, you can always go back to the previous step and cut each section into THREE pieces instead of two so that you can do a normal braid instead. You'll just have to pinch the three pieces together at the top before you braid to make sure they don't come undone. BUT: don't sell yourself short. Just repeat after me: "I think I can, I think I can."

      Step 7: Let's Bake It!

      And now for the grand finale!

      • Transfer that beautiful dough onto a lightly greased sheet pan (I used spray grease).
        • NOTE: tuck under the pinched end (or ends, if you used the three-section braided method)
      • Cover and let it rest in a warm place for about 40 minutes or until it's almost doubled.
      • Preheat oven to 350 degrees F
      • Before placing in the oven, make an egg wash (I use one egg white and just a touch of water) and lightly brush it on top of the dough. Sprinkle some large-crystal sugar on top of the egg wash.
        • NOTE: this is an optional step, but I think the larger sugar crystals on top make it look prettier. You can also opt to add a glaze on top after baking if you prefer, or go nude!
      • Bake in the pre-heated oven for 30 minutes or until golden brown.
      • Let cool completely on a wire rack.

      TA DA! You did it! I realize this bread takes a bit of extra effort and time, but hopefully you will see that it's totally worth it! Let me know how it works for you!

      Comments

      author
      sandkassel made it! (author)2016-01-01

      came out wonderfully

      temp_378922004.jpgtemp_-1695255363.jpg
      author
      KaysCupcakes (author)sandkassel2016-01-26

      Those look great!! Thanks for sharing!

      author
      sandkassel made it! (author)2016-01-26

      so, after making this a couple times I started doing my own experiments. I have developed a cinnamon swirl version

      temp_-821947046.jpgtemp_-945849751.jpg
      author
      KaysCupcakes (author)sandkassel2016-01-26

      Oh my goodness! That looks wonderful!

      author
      ddwight (author)2015-12-24

      Just took out of the oven. Thanks for sharing. Very yummy. I'm bad about not allowing bread to cool. Will make again but with more cardamom. Worth the time and effort. Two thumbs up.

      author
      KaysCupcakes (author)ddwight2015-12-24

      Yay! I'm so glad you like it! Post pics if you haven't eaten it all yet ?

      author
      WUVIE (author)2015-12-05

      Fabulous Instructable. Love your sense of humor, and your writing style.

      You've got my vote! Thanks for sharing!

      author
      KaysCupcakes (author)WUVIE2015-12-06

      Thanks SO much!! :)

      author
      MadisonCountyParacordist made it! (author)2015-12-03

      Made this just now. It is in the oven. Can't wait to try it!

      Finnish Pulla.jpg
      author

      That looks excellent! I really hope you enjoy it. Don't forget to post a pic of the finished product :)

      author

      Here is the finished product!

      Finnish Pulla Baked.jpg
      author

      Wonderful!! I hope you enjoy it! :)

      author
      kjuntunen (author)2015-11-25

      Greetings from Finland!

      You have a very nice looking Pulla there. But I just have to comment a couple of things. Pulla is NOT a bread and we DO NOT use butter on it. Pulla is preferred with a cup of coffee or tea.

      But the main thing is that you have posted a great instructable and everyone should try to make this. =)

      -Kalle from Finland-

      author
      KaysCupcakes (author)kjuntunen2015-11-25

      THANK YOU for the feedback! :)

      author
      gurnarok (author)KaysCupcakes2015-11-30

      I usually (as my mother used to make) add raisins into it. When you are kneading it, add raisins :)

      You can also, if you have a extreme sweet tooth, use jam/marmalade as butter on slices. But usually people, like Kalle said, we just eat it as is.

      Finnish have a term kaffepaussi, "Coffee break", where you have coffee/tea and pullaa :)

      author
      KaysCupcakes (author)gurnarok2015-12-01

      That sounds wonderful! I think I need to move to Finland :)

      author
      gurnarok (author)KaysCupcakes2015-12-01

      You can also use excess or dried pulla, to make french toast (or in finnish, köyhät ritarit, "poor knights")

      Make a batter with 1 egg, 2 dl of milk (about 1 cup??), 1 teaspoon of vanilla sugar. Mix them together, then soak the pulla in it, fry it on a pan with a little bit of butter and serve hot with a little bit of whipped cream/ice cream and strawberry or raspberry jam. Or you could use some plain white bread

      author
      KaysCupcakes (author)gurnarok2015-12-01

      I can't wait to try that!! Thanks for sharing!

      author
      Blue Leopard (author)2015-11-30

      Oh, I miss Paul Harvey!

      author

      Me too! I'm glad to see someone knew who I was referencing :)

      author
      drmike-s (author)2015-11-28

      This recipe is a lot like challah, except it has more butter, and it's probably delicious.. I plan to try it.

      author
      KaysCupcakes (author)drmike-s2015-11-29

      I agree! I hope you enjoy it :)

      author
      lmunoz61 (author)2015-11-24

      Oh wow...this is so cool. I grew up with a best friend whose mother was from Finland...she would make this bread and many other sweet breads for our "snack" time...I loved this bread and she taught me how to make it...yours looks JUST like hers did...great job and thank you for the memories of sweet days long past...she was a wonderful person!

      author
      KaysCupcakes (author)lmunoz612015-11-25

      Thank you so much! I'm glad that this could invoke some good memories for you! :)

      author
      Iron-and-Sunshine (author)2015-11-25

      What kind of flour is used?

      author

      I used all-purpose flour.

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