top of page

Sweet Finnish Pulla Bread Featuring Chai Pie Wallah

Writer's picture: michel1492michel1492

Chai Pie Wallah Finnish Pulla Bread

Yield: 2 braided loaves

Ingredients:

  • 1 cup whole milk (warm, about 110°F)

  • 2 ¼ tsp (1 packet) active dry yeast

  • ½ cup granulated sugar

  • 2 large eggs, room temperature

  • ½ tsp salt

  • 4 cups all-purpose flour, plus more for kneading

  • 2 tsp Oak City Spice Blends Chai Pie Wallah seasoning

  • 1 tsp vanilla extract

  • 6 tbsp unsalted butter, melted

  • 1 large egg, beaten (for egg wash)

  • Pearl sugar or sliced almonds (optional for topping)

Instructions:

  1. Activate Yeast: In a large bowl, combine warm milk, yeast, and 1 tbsp of sugar. Let sit for 5–10 minutes until foamy.

  2. Mix Dough: Add the remaining sugar, eggs, salt, Chai Pie Wallah seasoning, vanilla extract, and melted butter to the yeast mixture. Stir to combine. Gradually add the flour, one cup at a time, until a soft dough forms.

  3. Knead Dough: Turn the dough onto a floured surface and knead for 8–10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–7 minutes.

  4. First Rise: Place the dough in a greased bowl, cover, and let rise in a warm spot for 1–1.5 hours, or until doubled in size.

  5. Shape the Bread: Punch down the dough and divide it into three equal portions. Roll each portion into long ropes and braid them together. Tuck the ends under to secure.

  6. Second Rise: Place the braided loaf on a parchment-lined baking sheet, cover loosely with a towel, and let rise for another 30 minutes.

  7. Egg Wash and Topping: Preheat the oven to 375°F (190°C). Brush the loaf with the beaten egg and sprinkle with pearl sugar or almonds.

  8. Bake: Bake for 20–25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

  9. Cool: Let cool on a wire rack before slicing.







3 views0 comments

Comments


bottom of page