Comments on: Pulla: Finnish Cardamom Bread (bookmarked recipe)

By: ejm

ejm — Tue, 31 Mar 2009 13:58:47 +0000

I haven’t made the Finnish bread with just milk yet, Jude. So I don’t know if there is a huge difference. But the bread was so fabulous made with mishti doi that I suspect I’m always going to want to use a combination of yoghurt, milk, dulce de leche (if we have any) and sugar rather than just milk and sugar. I doubt that I’ll get to use mishti doi again though. There isn’t likely to be any left over. We figured out why that other batch failed. We didn’t know that the yoghurt used as its own starter would get tired – or something like that – it caused the resulting yoghurt to be too acidic.

Let me know how yours turns out, Stefanie. (It really is fabulous… we have finally made room in the freezer. I think I may be able to make some in time for Easter.) Good idea to add salt or sugar when grinding spices by hand. Even better idea to pass the ground spices through a sieve to remove the larger chunks!

Thank YOU for hosting Bookmarked recipes, Cristie.

-Elizabeth

By: Jude

Jude — Tue, 31 Mar 2009 05:46:40 +0000

I know you’ve mentioned mishti doi before, but I haven’t quite tried it yet. So interested in what it does for the finished loaves!

By: Cristie

Cristie — Mon, 23 Mar 2009 14:39:30 +0000

These Finnish cardamom bun look wonderfully warm and tasty. Thanks so much for entering them in the Bookmarked Recipes Round-up.

By: Stefanie

Stefanie — Fri, 20 Mar 2009 20:02:53 +0000

The pulla looks great. The recipe is added to my “What I want to bake”-list
I do grinding by hand, too. It is easier, when some salt or sugar (depend on the recipe) is added. And when I need fine grinded spice, I grind more then needed, and sieve it afterwards.

By: YeastSpotting March 20, 2009 | Wild Yeast

YeastSpotting March 20, 2009 | Wild Yeast — Fri, 20 Mar 2009 07:03:28 +0000

Loaves and Rolls [...] Finnish Cardamom Bread (pulla) [...]

By: Susan/Wild Yeast

Susan/Wild Yeast — Thu, 19 Mar 2009 14:52:43 +0000

I need to get a spice grinder! Nice buns, as always. That idea for the stale bread sounds wonderful; make extra next time! Good idea to make extra, Susan!!

And you don't need a spice grinder for the cardamom seeds. A good sharp knife will work too. The seeds are fairly soft. Also, I suspect that if I had put some of the sugar into the mortar with the cardamom seeds, it would have made the grinding easier. It also may have been smarter to do half the seeds at a time.

-Elizabeth

By: MyKitchenInHalfCups

MyKitchenInHalfCups — Wed, 18 Mar 2009 14:44:22 +0000

Cardamom is just the best and fresh is always better than the ground.
Sounds like these are totally over the top good.

They are, Tanna! And I wonder if the sweet yoghurt made a difference. I guess I’ll have to make a big sacrifice to make the buns with just milk and sugar to see. I might also try making them with pre-ground cardamom. -Elizabeth