Finnish pulla is a cardamom scented yeast bread that lives somewhere in between everyday comfort and quiet ritual. Soft, lightly sweet, and woven into daily life, it’s the kind of bake that shows up on kitchen tables without ceremony - just coffee, conversation, and time. Voisilmä, the butter eye version, is pulla at its simplest: a tender bun with a center filled with butter and sugar, meant to be eaten warm and without fuss.

What is the history of pulla?

Pullas roots trace back to the spread of wheat, yeast baking, and imported spices into Finland during the 17th and 18th centuries, when cardamom arrived through trade routes tied to the Swedish empire and Baltic commerce. What began as a luxurybake reserved for holidays and special guests slowly became everyday food as ingredients became more accessible. Over time pulla embedded itself into Finnish coffee culture, where hospitality is expressed not through excess but through consistency - always something warm, always something shared. Its enduring form reflects that ethos; softly sweet, gently spiced, and meant to be broken apart at the table rather than presented as a showpiece.

How to make pulla?

Now let’s get back to what you came here for - pulla! To begin the recipe sprinkle yeast on top of the warm milk, stir and let sit for 5 minutes or until foaming. Then place the milk mixture in a large bowl, add 1 egg, vanilla, cardamom, salt, 1 cup sugar, and half of the flour. Knead until well combined and then mix in rest of the flour and melted butter. Keep kneading until dough is smooth. Then cover the bowl with a damp kitchen towel and let it rise in a warm place for 1 hour. Line cookie sheets with parchment paper. Divide the dough into 4 pieces, then roll it into logs. Cut the logs into 110g pieces (about the size of your palm) and roll them into little balls. Place the balls on the cookie sheets and let rise for 30 minutes. Preheat oven to 425f. Whisk the remaining egg in a small bowl and brush the buns with it. Then gently push in 1cm x 1cm cube of cold butter in the middle of each bun and sprinkle about 1/2-1 tbsp of sugar on top. Bake for 10-15 minutes until golden brown.

Tips

Don’t rush the dough. Pulla depends on a proper rise for its soft, pull-apart texture. Let it double fully, even if it takes longer than expected.
Knead until elastic, not sticky. The dough should feel smooth and supple, pulling cleanly from the bowl but still soft.
For a neat presentation, tuck the bottom sides towards the center on the bottom until the dough ball is smooth. Then, place the bottom against a countertop and gently massage with your palm until you have a neat and tight dough ball.
Brush with the dough balls with egg wash, then push a cold butter cube in the center and sprinkle with desired amount of sugar (1-2 tablespoons).