• 200 g Butter
• 5 dl Whole Milk
• 8 g Dry Yeast
• 2 dl Sugar
• 2 tbsp Ground Cardamom
• 1 tbsp Vanilla Sugar
• 1 1/2 tsp Salt
• 1 Egg
• About 12 dl Flour

1. Melt the butter and let it cool to room temperature.
2. Proof yeast,

place yeast in a warm liquid (100 to 110 degrees F – it should be warm but not hot) with a little sugar and let it sit for about 10 minutes. Once it’s foamy and creamy looking, you know the yeast is active and viable for baking.

1. Heat the milk until it’s lukewarm.
2. In a large mixing bowl, add the yeast and mix it with the lukewarm milk until the yeast is dissolved.
3. Add the sugar, ground cardamom, vanilla sugar, salt, and the egg to the bowl. Mix well.
4. Gradually add about half the flour while stirring until the dough starts to come together.
5. Now Add melted butter and rest of the flour. Be careful adding too much of flour since it might make your Pulla too dry. Knead the dough until it’s smooth and no longer sticks to your hands.
6. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 h, or until it has doubled in size.
7. Preheat your oven to 435°F.
8. Divide the dough into small portions and shape them into rolls or buns.
9. Place the rolls on a baking sheet lined with parchment paper, leaving some space between them.
10. Let the rolls rise for another 20 minutes.
11. Bake in the preheated oven for about 10-15 minutes or until they are golden brown.
12. Remove from the oven and let cool on a wire rack.