Pulla, cardamom braided bread

Ingredients

• 562 g of flour (4.5 cups)
• 1/2 teaspoon of salt
• The zest of one orange
• Approximately 20 green cardamom pods (about 1 teaspoon, ground)
• 7 grams of dry baker’s yeast (1 sachet)
• 60 ml of warm water
• 100 grams of sugar
• 180 ml of milk
• 113 g of butter
• 2 eggs
• 1 egg for glazing
• pearl sugar
• Shaped almonds

In a large mixing bowl, combine the flour, salt, and orange zest.

Open the cardamom pods, grind the seeds in a mortar and pestle, and add them.

Mix the yeast, warm water, and sugar together, and let it foam.

Heat the milk and butter until they are just beginning to simmer, then let them cool slightly.

Separate the eggs.

Pour in the lukewarm milk and yeast into the flour, mix well, then add the eggs.

Knead until the dough is smooth and elastic. Let it rise in a greased bowl for about 1 hour.

Remove the skin and cut it in half. Divide each half into three sausages, each about 45 cm long, and then braid them by pinching and tucking in the ends.

Place the braids on a greased surface and allow them to double in size, approximately 45 minutes.

Brush the eggs with a mixture of water and melted butter, sprinkle with pearl sugar and almonds, and bake for 25 minutes at 180 °C.