Cardamom coffeebread from The Great Scandinavian Baking Book by Beatrice Ojakangas

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on December 25, 2020

    Beatrice Ojakangas has several slightly different recipes for pulla, but this may be my favorite. I used the full cup of sugar and kneaded the dough in a stand mixer. For some reason, this recipe doesn't include the traditional topping of pearl sugar and sliced almonds, but of course I added them. Pulla is always best fresh, but freezes well and makes delicious French toast.

  • emiliang on November 13, 2014

    Delicious, especially while still a little warm, and with this glaze drizzled on top: http://thisweekfordinner.com/2009/12/30/vetebrod-swedish-cardamom-bread/

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Reviews about this recipe

  • Arctic Garden Studio

    ...this turns out an ever so slightly sweet, super soft loaf, with a cardamom scent that it present, but not overpowering... stick your nose right in (your slice) it after cutting and inhale deeply.

    Full review
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