Of the pulla recipes I've tried in search of the most similar to my grandmother's recipe, this one worked the best. I did adapt it slightly, adding a few drops of water as the dough mixes (in the dry climate here in the Southwest, a smidge more of any of the liquids doesn't hurt). I also doubled the cardamom to 2 tbsp. My grandmother (who emigrated from Finland in the 1920s with my grandfather, who himself was a chef by trade) could whip up the equivalent of a couple of batches practically with her eyes shut! She also made pie crusts for fruit pies out of pulla dough; sweet rolls with butter, cinnamon and raisins; and other creations. My dad and I are always hoping for yet a better batch, and this last one I made has been the fluffiest and tastiest. For regular loaf, just brush egg on it and sprinkle sugar. Also, the second rise after braiding the loaf is very important to the texture of the bread!