It’s baking day, and in light of the upcoming festival of Brigid I thought I would share my favorite recipe for Pulla. Traditionally a Finnish sweet bread, there are tons of variations on texture and spice blend. This one happens to be my grandmother’s. Technically, you can prep Pulla into any shape, but I was taught by braiding and I’ve always kind of stuck to that. Since Brigid is frequently associated with Braids and crosses, I somehow always associate the two.

This particular loaf is delicious with coffee, or a bit of honey or butter; not that that is particular shocking since it is traditionally eaten with coffee. It is soft and chewy with an aromatic blend of spices that will always warm my heart.

The Not So Secret of Making Pulla

In my humble opinion, what really makes your pulla next level is the quality/ type of your spices. In this case- spring for green cardamom, especially if you can get whole pods. Black cardamom will work- but green is in its own class. It take only the work of minutes to grind fresh pods into the most amazing flavor you’ve ever tasted. Bread takes hours too make correctly anyways- its worth the 3 minutes with a mortar and pestle/ molcajete. Some grocery stores now sell pods, additionally I know world market sells it and you can also get it online and from some smaller specialty stores.

But enough chat. On to the bread!

Mis en Place (Get Your Shit and Get it Together):

• 2 cups milk
• 1 Tbsp Yeast
• ¾ Cups granulated sugar
• ¼ Cup water
• 2 whole eggs, beaten lightly
• 1 Tbsp cardamom, ground
• 1 tsp salt
• ½ tsp cinnamon
• 7-7 ½ Cups All Purpose flour or bread flour
• ½ Cup butter, melted
• 1 egg, beaten separately for egg wash
• Baking sheet or stone wear (I am partial to stone wear as it leads to better crust).

Pulla Prodecure:

1. Begin by Scalding your milk in a small, heavy bottomed saucepan. You can scald milk in any saucepan- but its easier if its double bottomed as there is less chance of burning. You want small bubbles to be forming around the edge of the pan but not boiling. It will sometimes develop a small film on top- this is okay. Remove milk from heat. Add half of your cardamom to the milk and let it steep as it cools (this step is not necessary but definitely helps increase the flavor). Milk will need to cool to just above room temperature. Warm is okay- but hot will kill your yeast.
2. In the bowl of a stand mixer fitted with a paddle (or a large bowl if you plan on mixing by hand) combine yeast with 1 tsp of the sugar. Add the warm water and let sit 5 minutes to allow the yeast to bloom. DO NOT RUSH THIS STEP.
3. Add milk, remaining sugar, remaining cardamom, eggs, and salt.
4. Begin adding flour, one cup at a time until you reach 5 cups. Let mix 1-2 minutes until mostly smooth. It is important that the dough have a few minutes to mix and develop gluten strands before you proceed to the next step, butter impedes the formation of gluten so if you add the butter to soon you will end up with tough, dense bread.
5. With the mixer still mixing, slowly pour in melted butter and continue to mix until dough is smooth and shiny. Once butter is completely absorbed, add the remaining flour ½ cup at a time until smooth again.
6. Place dough in a greased bowl and cover with a tea towel. Let sit in a warm, humid place until doubled in size (roughly 45 minutes).
7. Gently deflate and empty out onto a lightly floured surface. Break dough into 3 equal chunks.
8. Working with one third at a time, split each third into either halves or thirds again and braid in a 3 or 4 strand braid (2 chunk= 4 strand braid; 3 chunks= traditional braid).
9. Gently move braided loves to baking pans and let rise again 20 minutes.
10. Brush with egg wash.
11. Bake for 25 minutes at 375 degrees. Cool Fully before eating. Do not skip the cooling step. I know that it can be tempting to cut into a loaf of bread fresh out of the oven, and you CAN eat it still warm, but it needs to be 90% cool. This is where gluten cells solidify, air cells set, and most of your crust development occurs. Cutting bread early can leave you with collapsed, structureless, and gummy bread.

Feel Free to play with spice blends and amounts. Some people will top their Pulla with sliced almonds or include raisins or dried berries. If you’re looking for more bread tips and tricks, check out the rest of our bread 101 series here!

Have fun and go make a mess!

All the best, Always,

Mikaela

Happy Imbolc! We have made it through the darkest of the days and are moving slowly towards spring. Though it is not Imbolc yet, I thought it would be a good time to teach about this holiday for those of you that want to learn or prepare.

History of Imbolc

The celebration of Imbolc dates to the pre-Christian era in the British Isles. Based on a Celtic tradition, Imbolc was meant to mark the halfway point between winter solstice and the spring equinox in Neolithic Ireland and Scotland. It represents the return of the light, rebirth, and is often celebrated with cleansing fire. Imbolc is also the festival of Brigid; goddess of fertility, poetry, crafts and prophecy. Brigid was considered one of the most powerful Celtic gods, the daughter of The Dagda, the oldest god in the Celtic pantheon Tuatha du Danann.

Prior to Christianity, Imbolc was celebrated from the evening prior to February first to sunrise on February 2^nd. Through the rise of Christianity, Brigid was adopted as St. Brigid- one of three Irish Patron Saints. Brigid (or Bridget) is the patron saint of nuns, newborns, midwives, dairy maids and cattle. As such, there is also a large amount of overlap between the pagan holiday Imbolc and the Christian holiday of Candlemas- also traditionally celebrated on the 1^st of February celebrating purification and the return of the light.

Celebrating Imbolc

This is time to refresh and prepare for spring. It is time to celebrate the turning of the wheel and the return of the light. Celebrating Imbolc is easier than you think, and your intentions are everything. Here are a few ideas to help you connect with the spirit of Brigid this year:

Light a fire/ hold a bonfire:

You can either do this at home, quietly and alone if you prefer to reflect (a fireplace will do). Or if you have a fire pit, it is also the perfect time to invite friends over, host a bonfire and welcome in the new season together. Allow time to dream with your friends and discuss with those who are important to you what you are excited about in this coming season and what you wish to accomplish this year.

Refresh your alter:

Focus on candles in red and white. Leave offerings of myrrh, cinnamon, and basil; or rosemary and lavender. Garnet and Amethyst are also traditional stone for an imbolc alter. Weave a brigid cross and leave it on your altar.

Spring clean your home:

Nesting time is over. Now is a great time to declutter, dust, and cleanse your space. This doesn’t just include jeejaws and unused clothing, but also the energies in your space. Take some time to deep clean your home, and your mind at the same time (I really like to reflect while I clean- I find it therapeutic). Donate the items you are getting rid of if you can to give them new life as well.

Make Dream Sachets:

We are going to teach more about these very shortly so check back this upcoming week! Dream Sachets in a nutshell are little packets or pillows of herbs, florals, and spices that you keep under your pillows to not only help you relax, but also induce sleep and inspire different types of dreams.

Start planning your spring planting.

Take a look at what will grow in your area at different times, what conditions those plants need, where in your yard to place them, and what you would like to be able to produce this year, though it is too early to plant.

Prepare your imbolc meal:

Remember, Imbolc was a feast day. You can cook for yourself but especially if you are having guests over, host a potlock- share in the remains of your winter harvest. Traditional imbolc foods include bread, seed cakes, root vegetables, soups, & dairy; Hearty foods meant to see you through the end of your winter weeks. However, the meal matters less than the intentions behind it when you are gathering with friends. Keep an eye out for the Imbolc Recipes I will share this weekend!

Take a cleansing bath:

Imbolc is a celebration of purification. Take some time to relax, soak, reenergize. I don’t just say this because I’m a sucker for bath bombs. You would be amazed at what some quality ‘you time’ can do for your outlook on life. Remember: you can’t pour from an empty cup. If you haven’t seen our post on a floral milk bath ritual- check it out here.

Reminder:

However you choose to celebrate, focus on your intentions moving forward into this new season. Remember that now is not necessarily the time to grow, but to prepare for growth. Renew yourself, set your intentions, and set yourself up to make the most of the growing season before you.

All the best, Always,

Mikaela