PULLA

1 cup milk
25g fresh yeast or 10-15 g active dry yeast
¾ tsp salt
¾ dl white sugar
1 tsp ground cardamom
1 egg
2-2.5 cups all-purpose flour
75 g melted butter/ margarin or 0.5 dl cooking oil

Glaze
1 egg, beaten
White sugar / granulated sugar

Dissolve the yeast in (hand)warm milk (98F with fresh yeast / 110F with dry yeast). If using dry yeast, incorporate into milk and let stand for about 5 minutes or until it begins to bubble/foam.
Stir in sugar, salt, cardamom and egg.
Add flour in small portions while kneading the dough well with your hand.
Add melted butter and keep on kneading the dough until the butter is totally mixed in.
Add flour until the dough feels smooth and elastic and does not stick to your fingers anymore.

Let dough rise under a towel for about ½-1 hour (double, if using dry yeast).
Divide dough into parts and roll them into pulla buns or braid into a pulla loaf.
Lift your pulla onto a baking sheet that is covered with parchment paper. Let rise under a towel for about ½-1 hour.

Brush pulla with beaten egg and sprinkle with sugar.

Bake buns in 440F for 10 minutes and pulla loaf in 400F for about 25-30 minutes until golden brown. Check occasionally while baking.