Sweet Cinnamon Leaf Bread made with Finnish Pulla Dough (From

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Sweet Cinnamon Leaf Bread made with Finnish Pulla Dough (From Finland)
I mentioned a few posts ago that I had become fascinated by the baking culture of Scandinavia. I created my own homage to
Sweden with my Swedish breakfast bread and now today I am poking my head into the baking of Finland with this Sweet Pulla
bread. I did lots of research to find a recipe that would fit my needs, that is to say didn't yield 5 loaves of bread! As I am to
understand it the recipes are huge because these loaves are frozen so they are always on hand. I came across other recipes that were
filled essentially with a cinnamon roll filling and still others that had apples included in the filling. However, the most common by
far was the simple pulla braid that is served sliced with coffee or tea every afternoon alongside some other sweet pastries and
cookies. I know I already mentioned it....but I just love the idea of everyone taking break to sit and enjoy a coffee and a slice of
some yummy pastry every afternoon. If we had a culture like that maybe we would be closer to each other and have a stronger
sense of community.
I am still waiting for my Swedish/Scandinavian baking books to arrive, so while waiting I pulled a bit from one recipe I found for
the dough (I got it from Sauveur Magazine). The plain braid is what this recipe was meant for but just didn't get me all excited (I
hope I am not offending the lovely people of Finland). I saw quite a few variations with a cinnamon filling but I mean...we all
already have our favorite cinnamon roll bread recipes I'm guessing so I thought I might have some fun with it. This is one of the
weirdest recipes I have ever made with dough. It came out beyond amazing and I can't wait ti share it with you. I warn you...this
looks crazy but is so much fun!!!!
Cinnamon bread made with Finnish Pulla Dough (dough recipe adapted from Sauveur magazine)
1 1?3 cups milk, heated to 115°
2?3 cup sugar
3 tsp. ground cardamom
2 1?4-oz. packages active dry yeast
3 eggs, lightly beaten
6 1?2 cups flour
1 tsp. kosher salt
5 tbsp. unsalted butter, cut into 1?2" cubes, at
room temperature
Filling
1 stick of butter melted
2/3 cup sugar
2 teaspoons of cinnamon (more or less depending on your tastes)
Extra sugar for sprinkling over top
Here we Go...
In a large glass measuring cup combine milk, sugar, 3 tsp. cardamom, and yeast; stir together and let sit until foamy, 10 minutes.
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Add eggs; mix to combine.
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Into the work bowl of your standing mixer add flour and salt; mix until combined. Next add the wet ingredients combine for a
minute then slowly add the butter. Mix until a dough forms. It will be a stiffer dough. Knead for 5 minutes.
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Knead the dough on your board for a couple of minutes to work it into a smooth ball. Transfer dough to a greased bowl and cover
with plastic wrap; let sit until doubled in size, about 1 hour.
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Punch down dough; cover again with plastic wrap and let sit until fully risen, 30 minutes.
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Cut the dough in half. You can make 2 of these cinnamon leaf breads or you can make another style of pulla with the other half.
That is what I did, I will show pictures of that at the end. I left one half in the fridge over night, just for convenience. It worked
perfectly.
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Roll one half of the dough out into a rectangle. about 1/4 inch thick.
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With a pastry brush, cover the entire surface of the dough with melted butter.
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Sprinkle the sugar evenly over the buttered dough. You can smooth the sugar over the dough with your hand to make sure you get
even coverage.
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Sprinkle over the buttered and sugared dough the cinnamon. As evenly as possible.
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Using a square cutter cut out squares out of the dough, stack them evenly. Make two stacks so they stacks don't fall over. Next into
a greased and parchment lined 8 inch loaf pan lay the stack down on their sides.
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Pour the remaining melted butter evenly over the now loaf shaped stacks of dough. Heat your oven to 375 degrees.
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Cover the dough and allow to rise until doubled. Nice and puffy and about an inch over the edge of the pan.
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Sprinkle a bit more sugar over the entire top.
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Bake for about 25 minutes but check the bread after 20 minutes to be sure it is not over browning. When the bread is nicely
browned and lovely, remove the pan to a rack to cool for about 10 to 15 minutes.
Have a platter ready to remove the bread from the pan on to. Gently move the bread to your platter and allow to cool. Drizzle any
buttery sugary goodness that is left in the pan over the bread. This bread is essentially leaves of buttery dough that pull apart one by
one rich with butter and cinnamon sugar. Truly amazing. See...
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With the other half of the dough I made a pastry type bread (this is definitely bread dough not pastry dough) that I stuffed with
apples and cinnamon butter....
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Enjoy!
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Sweet Cinnamon Leaf Bread made with Finnish Pulla Dough (From

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