Pulla: Finnish Cardamom Bread

In a large bowl, whisk together the flours, salt, yeast, and 1-1/2 teaspoons cardamom. Make a well in the center.

In a separate bowl, combine the melted butter and sugar. Whisk in the milk, egg, and egg yolk. Stir the wet ingredients into the flour.

Bring the dough together with your hands when it gets too stiff to stir. It should be soft and slightly tacky, resembling a shaggy ball. If it’s too sticky, add flour a little at a time.

Transfer the dough to a greased bowl. Cover with plastic wrap and let rise in a warm, draft-free place until doubled. (Mine took about four hours in a 65°F room.)

Line a baking sheet with a Silpat or parchment paper.

Turn the dough onto a lightly floured board. Divide into 3 equal sections. Roll each piece into a rope 18-inches long. Pinch the ropes together at one end. Braid them together from the pinched end to form a loaf. Pinch the opposite ends together. Tuck both pinched ends under to make a neat loaf. Place on the prepared baking sheet. Cover again and leave to rise until doubled in size (about an hour in the same 65°F room).

Preheat the oven to 375°F.

Whisk together the remaining 1/4 teaspoon cardamom, egg white, and cream; brush on the loaf. Sprinkle with sugar and almonds.

Bake for 20-25 minutes, until golden brown.