Ever since trying Skibum's pulla this summer I've been meaning to bake one.
I used jarkkolaine's recipe as the basis since it had metric weights. The one notable difference is that I used a tangzhong to try to get a fluffier crumb. Did it help? Mmmm... I'm not sure it did, but I may not have nailed the timing quite right.
I did a five strand braid, which might not have been the best choice but that is the way the dough divided.
Like Skibum I eggwashed and sprinkled some almond slices on top.
Overall a success and one I'm likely to do again soon.