Mom's Pulla (Coffee Bread)

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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 177.7
  • Total Fat: 3.8 g
  • Cholesterol: 34.6 mg
  • Sodium: 87.6 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 0.9 g
  • Protein: 4.6 g

View full nutritional breakdown of Mom's Pulla (Coffee Bread) calories by ingredient
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Yummy rich, sweet bread perfect for the holidays. Yummy rich, sweet bread perfect for the holidays.
Number of Servings: 32


    2 packages active dry yeast
    1/2 cup warm water
    1 1/2 cup lukewarm milk (skim)
    1 cup sugar
    1 tsp. salt
    1 tsp. ground cardamon
    4 eggs, beaten
    8 cups flour (approx)
    1/2 cup melted butter (or butter substitute)


Sprinkle yeast on the warm water; let stand a few minutes; stir to blend. Stir in milk, sugar, salt, cardamon, eggs and 2 cups of the flour. Beat until smooth. Stir in melted butter. Add enough of the remaining flour to make a soft dough which is easy to handle. Cover dough and let rest for 15 minutes. Turn out dough on floured board; kneed until smooth and elastic. Place in greased bole, then turn dough greased side up. Cover dough with a damp towel. Let rice in warm place (85 degrees) until double in bulk, about 1 hour. Punch down cover, then let rise again until almost doubled (about 1/2 doubled).

Divide risen dough into 3 equal parts. Turn 1/3 of out risen dough on lightly floured board and divide into thirds again. Shape each portion into a rounded strip about 16 inches long. Braid 3 strips together; pinch ends and tuck under. Place on lightly greased baking sheet; cover; let rise about 20 minutes until fluffy, but not doubled. Brush with beaten egg; sprinkle with sugar and slivered blanched almonds, if desired. Bake at 375 degrees or until lightly browned.

Makes about 8-10 slices per finished loaf depending on the size of the slices.

Number of Servings: 32

Recipe submitted by SparkPeople user HAFOWLER.

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Member Ratings For This Recipe

  • Incredible!
    I love pulla. Your recipe is very similar to the one my husband and I use. Thanks so much for entering it! - 1/6/10

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