Apparently Pulla is Finland's answer to Brioche, in a braid...and based on this delicately fragranced butter rich bread, I would say they did one better...(Are the Norse Gods listening?) This version, sporting saffron and cardamom, is a beautiful colour and the texture truly 'melt in the mouth', bordering on cake as opposed to bread. I also happen to be hoarding a great stash of saffron, a gift from a friend, and perhaps it may show up in an ice cream recipe yet...but a good pinch was not wasted in this fragrant bread. A slower rise would have resulted in a more brioche like, finer crumb, but sweet, delicate and fantastic as toast...
I failed on the braid idea, the dough was beautifully soft, so gave up and went for a ring shape without the fuss! I tossed up glazing the bread with warm marmalade (home-made of course) but the kids just object to orange jam, so I opted not to. Just lashings of homemade butter and the beautiful apricot jam I scored from the Mundaring Truffle Festival today. (No truffles in the jam BTW, just excellent apricots!)
If only I were a lyrical food photographer such as the impressive Matt (noice to see yer face and taste yer Truffle Risotto!), but alas, still waiting on my new camera to make more sense to me....so the reliable old Sony had to do....bit like me really; old and reliable.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- large Pinches saffron threads
- 12 cardamom pods, seeds only
- 85 Grams Unsalted Butter BUY
- 140 Grams honey
- 1 sachet of dried yeast
- 650 Grams bakers flour
- 200 Grams tepid water
- 2 eggs
- Pinches salt
- Egg wash
Place saffron into 100g boiling water and leave to steep.
Place cardamom seeds into Thermomix bowl and mill for 20 seconds on speed 9.
Place butter and honey into Thermomix bowl and warm for 2 minutes at 50C on speed 2.
Add remaining ingredients except egg wash and candied orange slices to Thermomix bowl and mix for 10 seconds on speed 6.
With dial set to closed lid position, knead for 3 minutes at Interval speed.
Turnout onto floured Silpat mat and knead together into tight ball, wrap and allow to double in size.
Shape into desired shape and prove again until doubled, (go ahead, try the braid...and send me pics!) I used a chiffon cake tin.
Preheat oven to 200C.
Brush risen bread gently with egg wash and bake for 20-25 minutes until browned and sounding hollow when tapped with fingertips.
Cool slightly in tin before turning out and then restrain yourself...luckily I have eaten myself silly all day at the Truffle Festival and so could only manage half a slice, (albeit thick slice) and now am plotting who I might deliver warm, aromatic Pulla to...really, any takers?