I was really ready to try her Finnish Pulla, since I grew up with Finnish descendants in the Upper Peninsula of Michigan and knew they baked somewhat differently that those of us of German descent. I recognized from reading the recipe that cardamon was going to make this coffee bread distinctive, and I wasn't wrong.
|The braid with raisins|
|Half the dough before adding sugar mixture|
I rolled out the other half of the dough, slattered butter on a 12 by 18 inch rectangle, then rolled up the dough, and cut it into 12 cinnamon rolls. I kept the filling rather tame not wanting to overpower the cardamon. I used a Christmas tree shaped pan, and after baking the rolls, used a simple confectioners' sugar glaze and some Christmas sprinkles to decorate the tree. The tree will go in the freezer for Christmas morning.
|The cinnamon roll tree ready for freezing|
|The baked braid with almonds and sugar|
I waited a day before sampling the first pulla, and wish I hadn't. Beatrice is right in that the loaf goes stale rather quickly. But with some butter on the bread and after warming it a wee bit in the toaster, the taste was delicious. I will make this again!