Finnish sweet cardamom raisin bread (Pulla) from Gourmet Magazine, August 2007 (page 119)

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Notes about this recipe

  • chawkins on April 08, 2015

    Delicious and pretty loaf. halved the recipe and got one loaf. The dough was very wet and soft. Used the food processor to cut in the butter, a Dutch dough whisk to mix the dry and the wet ingredients and the KitchenAid for the initial kneading. Pressed out to a 9" square on a silicone mat to add the raisins, then kneaded by hand to distribute the raisins evenly. Baked with pure convection @325 for 28 minutes, significantly less than the time called for in the recipe.

  • springandfall on February 20, 2014

    As pretty and delicious as recipe promises. Dough rose slowly - because it's February? - and we added raisins after first rise rather than before (mainly because we had to go to store for more raisins, but it also seemed likely to rise sooner without weight of add-ins). Still, all went well. Kind of what you would get if you crossed challah with stollen.

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