Pulla (Finnish Sweet Cardamom Raisin Bread)

Ingredients:

100g raisins
4 tbsp warm water (35°C)
7.5g sachet active, dried, yeast
600g plain flour
150g sugar
1 tsp ground cardamom
1 1/4 tsp salt
150g cold, unsalted, butter, finely diced
300ml warm milk (35°C)
1 large egg, lightly beaten
1 large egg yolk, beaten with 1 tbsp milk, to glaze

Method:

Place the raisins in a bowl, cover with hot water and set aside for 30 minutes, until plump.

In the meantime, mix together the yeast, warm water and a pinch of salt in a cup or small bowl. Cover and set aside in a warm place for about 10 minutes, until foamy.

Mix together the flour, sugar, cardamom and salt in a large bowl. Add the butter and rub into the flour mix with your fingertips until the mixture resembles fine crumbs.

Add the while egg, then stir un the milk and the yeast mixture. Using a wooden spoon mix everything together until a soft dough forms. Turn this dough out onto a floured work surface and knead well for about 10 minutes, or until the dough is smooth and elastic.

Pat the dough into a rough 25cm square, then sprinkle the raisins over the top. Fold the dough over to enclose the raisins inside, then pinch together the edges to seal.

Dust the work surface and your hands with flour, then knead the dough until the raisins are evenly distributed throughout.

Form the dough into a ball, then transfer to a buttered bowl and turn to coat. Cover with clingfilm (plastic wrap) or a damp cloth and set aside in a warm, draft-free, place to rise for about 130 minutes, or until doubled in volume.

Knock the dough back, turn out of the bowl and divide into two equal halves.

Cut each dough half into three pieces and roll each piece into a 35cm long rope. Take three of the ropes, pinch the ends together to join then plait the strands. Pinch together the free ends to secure. Tuck the ends under the loaf, then transfer to a baking tray lined with parchment paper. Repeat with the remaining dough to form a second loaf. Set the loaves 10cm apart on the baking tray.

Cover loosely with clingfilm (plastic wrap) and set aside in a warm place to rise for about 80 minutes, or until doubled in volume.

Remove the covering, brush the tops of the loaves with the egg-wash, then transfer to an oven pre-heated to 170°C and bake for about 40 minutes, or until the loaves are nicely browned on top and sound hollow when rapped on their bases.

Transfer to a wire rack to cool before slicing and serving.

If wrapped well and stored in an air-tight tin the loaves will keep for 2 days. They can be frozen for up to 1 month.