Timo's Finnish Pulla - make at Christmas (for Erkki with love)

Timo is my husband’s father who ventured from Finland to Canada on his own at the tender age of 15. Family legend has it that among the few of his most treasured things he brought with him was his grandmother’s Pulla recipe. Once Timo had met his wife Carol and created his own family, he began to make this wonderful bread each Christmas Eve to share first thing Christmas morning. And thus, an Erme family tradition was reborn in Canada and passed on to the next generation.

Now, I make this for Timo’s son Errki, my husband, in honour of his father whom I loved. And so the spirit of Timo & Carol (whom I sadly never met) is alive in our yuletide traditions.

Ingredients

2 C milk

1/2 C water at 110F (40C)

1 packet bread yeast

1 C sugar

1 tsp salt

1 tbsp freshly ground cardamom

4 eggs, beaten

9 C flour

1/2 C butter, melted

1 egg, beaten (for the wash)

2 tbsp sugar (for sprinkling)

Directions

1. Warm the milk until it bubbles, remove from heat and allow to cool to lukewarm

2. Rehydrate yeast in 40C water plus 1/4 tsp sugar

3. Stir sugar, milk, salt, cardamom together

4. Beat eggs in separate bowl and add to milk mixture, beating till frothy

5. Whisk in just enough flour to make a batter (approximately 2 C)

6. Add rehydrated yeast and beat in 3 more cups of flour, one cup at a time

7. Add melted butter and mix well. Dough should now be smooth and glossy

8. Add remaining flour while kneading the dough

9. Cover with a large tea towel and let rest 15-30 minutes

10. Knead again until smooth and satiny then place in an oiled bowl, cover and let rise 1 hour

11. Punch down and reshape and let rise again until doubled in bulk

12. Divide into three pieces,

13. Divide again each section into three smaller pieces and roll into logs, and braid together (recipe makes three braided loaves)

14. Let it rise until nice and bubbly and your finger dents the braid (20-60 mins)

15. Bake at 400 F 25-30 minutes. Do not let the bottom burn!