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1
In a large mixing bowl (you can make the dough by hand, like me, or in a stand mixer), combine the lukewarm milk and crumbled yeast. [If using active dry yeast, skip this step. Combine the yeast with some flour and add to the warm, 108u00b0F / 42u00b0C, milk mixture before adding the rest of the flour.] Stir with a spoon until the yeast is completely dissolved. Add sugar, salt, cardamom, and egg and mix until combined. Gradually add most of the flour and knead. Add butter and knead until well combined. Continue to knead the dough and gradually add just enough flour so the dough comes clean off the sides of the bowl and doesn't stick to your hand.
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2
Don't overwork the dough or you'll end up with hard buns, not soft as we want them to be. Shape into a ball and cover with a clean kitchen towel. Let the dough rise in a warm, draft-free place for about 1 hour, or until it's double in size.
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3
Line two baking sheets with parchment paper.
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4
Shape the dough into about 16 equally sized buns and place them on the two baking sheets, spacing them about half the diameter of a bun apart. Cover with a clean kitchen towel and let rise for further 30 minutes, or until they're double in size.
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5
Meanwhile, preheat the oven to 435u00b0F (225u00b0C) .
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6
For the egg wash, whisk together the egg and water until combined. Before baking, slightly brush each bun with the egg wash and generously sprinkle them with pearl sugar. Bake the buns on the middle rack for 10 - 15 minutes, or until golden brown. Repeat with the other sheet of buns.
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7
Pulla are best eaten still slightly warm, on the same day. However, you can freeze them once baked and warm them up again when ready to serve.
