Finnish Sweet Bread (Pulla)

Finnish Pulla Recipe: Cardamom Sweet Bread 1 TB dry yeast 1/2 warm water 2 cups scalded milk 1 cup sugar 1 tsp salt 1 tsp cardamom (if fresh; is using from a bottle in the US spice aisle, use 2-3 times as much) 4 eggs, lightly beaten 1/2 cup butter, melted white flour (about 9 cups) Several eggs, beaten in a small bowl, for egg wash Soften yeast in the water for 5 minutes. Combine the milk, sugar, salt, cardamom, eggs, butter, and yeast. Add about 2 cups of the flour and beat. Add a few more cups of flour and beat until you have a smooth, glossy finish. Add the remaining flour, mixing until the dough forms a ball. Let rise until double. Punch down. Cut the dough into however many braids you'll be making. Cut each piece further into three pieces. Roll them into long "snakes." Pinch them at one end and braid them. Pinch the other end to keep the braid intact. The braids can be straight or formed into a circle like a wreath, if desired. Brush the braids with egg wash, then them to rise again, for about 30 minutes or so. If desired, top with crushed lump sugar (hard to find the US) and sliced almonds. Bake at 400 degrees for 15-20 minutes (if making smaller braids, such as 4-6 from one batch) or 25-30 minutes (if making 2-3 big braids from one batch). They should be golden brown and sound hollow when tapped. Don't over-bake, or the pulla will be dry. Another fun option: top the pulla with a simple powdered sugar glaze.

I was asked to come and teach Rebekah's class the last day of school before Winter Break about Christmas celebrations around the world. I spoke on Christmas in Finland naturally having spent two there (1994 and 1995). Finns enjoy the exotic spice cardamom. It goes excellent with warm drinks and is a savory spice that is a unique difference to cinnamon in baked goods. Pulla is pronounced "pool-la."

**The above picture was taken with a short cut: I used two Rhodes white bread loaves thawed and kneaded in cardamom, butter, and sugar and added an egg wash and granular sugar over the top before I baked them. They turned out pretty close to the real thing (and very timely for Rebekah's class presentation).