Baking with Julia-Finnish Pulla

Nom, Nom, Nom Cardamom

I started off the last Baking with Julia post being all excited about baking the gingerbread baby cakes.  I was sooo looking forward to making those.  And then I ended up not enjoying them at all.
I felt I needed to preface this post with the above statement, as I again want to say that I'm totally looking forward to making this pulla.  It looks so appealing.  (but I don't want to jinx it like I did with the gingerbread baby cakes)  The baking gods might hear me. (Shh)
I don't make a lot of bread (at least yeasted bread), so this should be interesting.  It looks so pretty in the cookbook.

I almost replaced the cardamom with a cinnamon and nutmeg mix.  But I went out again and was able to find cardamom pods.  (whew)  And I'm so glad I did.  The smell of the cardamom as I was crushing it in the mortar was wonderful.

The addition of the cardamom to the dough gives it a flecked look.  I hope the taste of the cardamom comes through in the baking.  It looks wonderful in the dough.

Before the First Rising

Now I just have to be patient and wait for the first rising of the dough.  (45-60 minutes)    Might just cross my fingers to ensure this dough rises! 

After the First Rising

 Looks good after the first rising.  Can definitely see how much it has risen. 

  Now to divide it into three parts and roll those out into long strands.

I have to say, I'm a little rusty with braiding.  It seems so foreign when the strands are not facing me straight on.  But I will muddle my way through.                                                   

Okay, okay, not a masterpiece but it doesn't look too bad.  Definitely need a little practice with braiding though!  I blame all the years of never having to braid my own hair as a child.  (I knew those Princess tendencies would come back to haunt me!)

One more rising and it should be ready for baking. 

Blast my excitement for finding cardamom pods!  I totally forgot to get pearl sugar after that excitement.  And it was even on my list!  D'oh!  Oh well....guess I'll just have to use some raw sugar on top of the glazed wreath.  And I think I will forgo the almonds on top too.

Just took it out of the oven.  And I have to say, it looks pretty darn nice.  My braid wasn't spectacular, but other than that it looks lovely.  Now I wonder how it tastes?

I almost don't want to taste it, as I've been pretty freakin' happy with this whole process thus far....and I'm afraid if it isn't good I'll be disappointed.

Who am I kidding??  Of course I'm going to try the Pulla!

Nom, nom, nom, it's good!  I love the flavour of the cardamom.  It is a difficult flavour for me to describe.  But it works wonderfully in this bread and imparts a sweet taste.