Tom Newby

Pulla - Finnish Cinnamon Buns

22 Nov 2018

Pulla is a sweet Finnish bun that resembles cinnamon buns, with the defining difference of being laden with cardamom.

Recipe makes about 16 pastries.


For the dough

  • 16 grams instant yeast
  • 500 milliliters whole milk, warmed to about 35°C (95°F)
  • 1 kilogram all-purpose/plain flour
  • 300 grams white sugar
  • 1/2 tablespoon ground cardamom
  • 6 grams salt
  • 170 grams unsalted butter, softened but not melted

For the filling

  • 250 grams unsalted butter, at room temperature
  • 1 cup (7 ounces/200 grams) white sugar
  • 1 tablespoon plus 2 teaspoons (15 grams) ground cinnamon
  • 1 tablespoon (6 grams) freshly ground cardamom


  • Additional plain flour for dusting the
  • 1 large egg, beaten - for brushing before baking
  • Pearl sugar, for sprinkling before baking


Making the dough

  1. Stir the yeast and milk together in a large bowl until the yeast is completely dissolved.
  2. Stir in the flour, sugar, cardamom and salt and mix until combined. Stir in the butter. Knead the dough until elastic and slightly sticky, about 15 minutes, by hand, 8 minutes with an electric mixer fitted with the dough hook. Return the dough to the bowl, cover it with a dish towel, and allow it to rise in a warm, draft-free place for 1 hour or until it doubles in size.

Making the filling

  1. While the dough is resting, combine the butter, white sugar, cinnamon and cardamom in a medium bowl and mix until thoroughly combined.
  2. Lightly dust a clean, dry work surface with flour. Turn the risen dough out and, with a floured rolling pin, roll it out into a 20-by- 16-inch (50-by-38-centimeter) rectangle about 1⁄4 inch (0.64 centimeter) thick. Spread the filling evenly over the dough, reaching all the way to the edges, then, beginning with a long side, roll the dough into a tight cylinder. Cut the cylinder into 16 triangles. Pick up the top point of the triangle and fold it toward the center. Press the point tightly into the center.
  3. Line two baking sheets with parchment paper and arrange eight pulla on each sheet, spacing them about 2 inches (5 centimeters) apart. Cover them with a clean dish towel and allow them to rise in a warm, draft-free place for about 1 hour or until doubled in size.
  4. Position two racks in the upper third and lower third of the oven and preheat the oven to 200°C. Brush the pulla with the beaten egg and sprinkle them with pearl sugar. Bake for 10 to 12 minutes or until golden brown and caramelized. Serve warm.

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