Finnish Pulla

Instructions

1. Activate the yeast
   In a large bowl, dissolve the yeast in warm milk and let stand for about 5 minutes until frothy. If the mixture doesn't foam, your yeast may be dead and you'll need to start over with fresh yeast.
2. Mix the dough
   Add sugar, cardamom, salt, and eggs to the yeast mixture. Gradually add 4 cups of flour, mixing well after each addition. Add the softened butter and mix until incorporated. Add remaining flour as needed to form a soft, slightly sticky dough that pulls away from the sides of the bowl.
3. Knead and first rise
   Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour.
4. Shape the bread
   Punch down the dough and divide it into 3 equal pieces. Roll each piece into a rope about 16 inches long. Place the ropes side by side on a parchment-lined baking sheet. Braid the ropes together, tucking the ends under. Cover and let rise until puffy, about 30 minutes.
5. Prepare for baking
   Preheat oven to 375°F (190°C). Brush the loaf with beaten egg and sprinkle with pearl sugar and sliced almonds if using.
6. Bake the pulla
   Bake for 25-30 minutes until golden brown and sounds hollow when tapped on the bottom. If the bread browns too quickly, cover loosely with aluminum foil. Transfer to a wire rack to cool completely before slicing.