Pulla

Method

Warm the milk to blood temperature and dissolve the yeast with a pinch of sugar, then leave for 10 minutes until foamy. Mix the flour, remaining sugar, salt and cardamom together, then make a well in the centre and add the yeast mixture and egg. Mix to a shaggy dough, then gradually incorporate the softened butter, kneading for 10 minutes until smooth and elastic. Cover and prove for 1 hour until doubled. Divide into 12 equal pieces, roll each into a ball, then flatten slightly on a lined baking tray. Cover and prove for 30 minutes, then brush with beaten egg and scatter pearl sugar and flaked almonds over the top. Bake at 200°C for 12-15 minutes until golden brown and the bottom sounds hollow when tapped.