Why You’ll Love This Recipe

I love how this bread brings together soft enriched dough, aromatic cardamom, and sweet dried cranberries. The braiding gives it a classic festive look, while the almonds add great texture. It’s comforting, nostalgic, and surprisingly simple to make for such an impressive loaf.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1/3 cup dried cranberries
1/2 cup boiling water
2 1/4 teaspoons active dry yeast
1 cup lukewarm whole milk
5 cups all-purpose flour, sifted (plus more for forming the loaf)
1/2 cup granulated sugar
1/2 teaspoon table salt
1 tablespoon dried cardamom seeds, crushed into a fine powder in a spice grinder
7 tablespoons softened butter, cut into 1/2” chunks
2 eggs, lightly beaten (plus another for brushing)
1 cup blanched sliced almonds, chopped, plus more for sprinkling on top

Directions

I begin by placing the cranberries in a small bowl and pouring the boiling water over them. After about 5 minutes, I strain the cranberries and reserve the soaking water.

In a large bowl or the bowl of a stand mixer fitted with a dough hook, I combine the yeast and lukewarm milk. I let it sit for about 5 minutes until the surface becomes foamy.

In a separate bowl, I whisk together the flour, sugar, salt, and ground cardamom so everything is evenly mixed.

To the activated yeast mixture, I add the softened butter, beaten eggs, soaked cranberries, and chopped almonds. I then add the dry ingredients and mix until a shaggy dough forms. If the dough feels too dry, I add the reserved cranberry water a tablespoon at a time until it comes together.

I knead the dough on a floured surface for about 5 minutes, or until smooth and elastic.

I place the dough in a greased bowl, cover it, and let it rise in a warm place until doubled—usually around an hour. For a deeper flavor, I sometimes refrigerate it overnight for a cold rise. After the first rise, I punch it down and let it rise again for about 30 minutes.

On a floured surface, I divide the dough into two equal halves. For each half, I shape it into a large rectangle about 1–2 inches thick. I cut the rectangle into three long strips, keeping them attached at the top. I braid the strips, tucking and sealing the ends. I repeat with the second half to make two loaves.

I place both braided loaves on a parchment-lined baking sheet and cover them loosely. I let them rise for another 30–45 minutes until puffy.

Near the end of the rise, I preheat the oven to 400 degrees F. I brush the loaves with beaten egg and sprinkle with extra almonds.

I bake for 25–30 minutes, until the loaves are golden brown. I cool them on a wire rack for at least 30 minutes before slicing.

Servings and Timing

Servings: 12
Prep time: 25 minutes
Rise time: about 2 hours total
Cook time: 25–30 minutes
Total time: about 3 hours

Variations

I sometimes replace some of the all-purpose flour with whole wheat flour for extra nuttiness. Orange zest adds a beautiful citrus note that pairs perfectly with cranberry. Raisins, cherries, or chopped dried apricots also make great mix-ins. I also enjoy sprinkling coarse sugar on top for extra sparkle and crunch.

Storage/Reheating

I store the pulla at room temperature, wrapped well, for up to 3 days. It freezes beautifully—I wrap each loaf tightly and thaw slices as needed. Toasting brings back its softness and enhances the cardamom aroma. A quick warm-up in the oven works well for whole slices.

FAQs

Can I use ground cardamom from the store?

Yes, but freshly ground cardamom seeds give a stronger, more aromatic flavor.

Can I use instant yeast?

Yes, I add it directly to the dry ingredients and proceed without blooming.

Can I make the dough in advance?

Yes, I refrigerate it overnight for the first rise.

Why is my dough too dry?

I add the reserved cranberry water to adjust hydration.

Can I make one large braid instead of two loaves?

Yes, I braid all the dough together and increase the bake time slightly.

Can I skip the almonds?

Yes, but they add wonderful texture and flavor.

Can I reduce the sugar?

Slightly, though it helps balance the tartness of the cranberries.

Can I add spices?

A touch of cinnamon or nutmeg blends well with the cardamom.

How do I keep the braids from separating?

I seal the ends firmly and avoid over-flouring the surface.

Can I glaze the loaves?

Yes, a simple sugar glaze adds shine and sweetness.

Conclusion

I love how this Finnish-style cardamom cranberry pulla combines tender enriched dough, aromatic cardamom, and bright cranberries into a beautifully braided loaf. It’s festive, comforting, and perfect for breakfast, snacking, or sharing during the holiday season.