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:
Activate Yeast: In a large bowl, combine warm milk, yeast, and 1 tbsp of sugar. Let sit for 5–10 minutes until foamy.
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.
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.
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.
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.
Second Rise: Place the braided loaf on a parchment-lined baking sheet, cover loosely with a towel, and let rise for another 30 minutes.
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.
Bake: Bake for 20–25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Cool: Let cool on a wire rack before slicing.


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