I doubled the cardamom, as suggested, and the bread is fragrant and nice, but the glaze is horrible. It was thick, unattractive, and superfluously sweet. After it hardens, it flakes off the bread slices when you bite into them. Also, be warned: this recipe takes forever

The correct name is 'Nisu' or 'Pulla'. You may want to try them like this: after making and raising the dough, roll buns a bit larger than golf balls and let them rise for ca 15 mins. Then make a hole in the middle of the buns with your finger. Fill the holes with butter and cover the butter with some white sugar. Put some egg wash on the buns and bake them in the oven (375 degrees) for maybe 10 minutes. The beatiful brown color will tell you when they're done. Enjoy with a glass of cold milk, that's the proper Finnish way to do it!

This is a great bread with a wonderful taste and a very good texture. I had a hard time choosing between 4 and 5 stars, but I settled on 4 because of a few minor issues that I have with the recipe. As a few people commented, I think it's better with double the cardamom, and I also had to increase the flour quite a bit (although I used all-purpose flour, so maybe that's why). But my biggest complaint is that the frosting looks kind of silly to me. Maybe I did something wrong, but it seemed to cover up the attractiveness of the bread, and lumpy things don't frost very well. Since I just made the bread for my family, it didn't really matter, but I think I'll have to experiment with the frosting to get it looking better. I'll probably try thinning it out into more of a glaze. UPDATE: I made this again and added more milk to the frosting to thin it out. The bread was much more attractive and was a huge hit with everyone who ate it! This is going into my permanent recipe box.

Great recipe! I agree with those who recommended doubling the amount of cardamom...after all, that's what gives this bread its distinctive flavor! We prefer a bit less sweetness and omit the thick glaze. Instead, I mix 6 tablespoons of strong coffee with 6 tablespoons of sugar and brush this mixture on the loaves when they come out of the oven. When making these for Christmas, I'll sometimes brush with the coffee mixture, then sprinkle the loaves with red and green decorators sugar to make them festive. This bread is also great toasted and topped with cream cheese!

Easier recipe to follow for the Cardomen bread

It was so great to find this recipe. I grew up on this bread from my Finnish mother and Grandmother. Since they have both passed away, I have been looking for a recipe for this bread, but the closest I've found until now is Challah bread. My Grandmother made it both with and without the cardamon and I like it much better without. It is great unfrosted or topped with just an egg wash and sugar and then toasted with butter for breakfast and it also makes a great french toast

This turned out to be an excellent recipe. It's as good or better than either my mother or grandmother made.

This bread had a really great, soft texture that really DOES taste like a danish minus the dollop of jelly on top. My only complaint was that it didn't have enough cardamom flavor to it. Even though I doubled the amount of it, I still couldn't taste it in the bread until the 3rd day. I also added over a cup of extra flour and it came out really nice. I might suggest baking it longer though, as 30 minutes didn't quite get them cooked through.

This turned out excellent! Next time I will only frost the first and wrap the others well & frost later. It does dry out very fast. (Canuck is my married name, I'm Suomi:)

I added 2 T. gluten and 2 T. dry milk powder (for sweetness). I also added twice as much cardamom as the recipe asks for because I really wanted to be able to taste it. This recipe isn't difficult to make and looks lovely when it's done.

This was pretty good. I have never had this before so I didn't know what to expect. The taste (and only the taste) reminds me of those flat round danishes with the dollop of fruit on top with the little bit of icing. I cannot make bread to save my life so I used my bread machine to make the dough. I added the ingredients in this order: milk, water (instead of activating yeast I added the water to the milk), eggs, margarine, sugar, salt, ground cardamom, flour, and yeast. I added all the liquids cold because my machine goes through a warm up stage. I skipped steps 1 - 3 and after my machine stopped (2 hours later) I started the recipe from step 4. The dough came out perfect. After baking, I found that my loaves stuck to the pan even though I lightly greased my pan. Also, 30 minutes seemed just a bit much for my loaves. Taste and texture together is a 4, but the braid makes a beautiful presentation (except the underside that stuck to the pan) I give a 5 out of 5. This is not something I would crave often, but this recipe is a keeper.

This was FABULOUS. My husband has been begging me to make the bread his Grandmother had made in his childhood. This is the best Nissua recipe yet - a keeper for sure. The only thing he said was that there should be more cardamom. I made 1 loaf regular, and made 2 into cinnamon-raisin loaves to share with the neighbors. It recieved rave reviews there also. Thanks so much for sharing!!

This recipe brought back memories of the swedish coffee bread Mom use to make ! using recipe.com serving portions, I changed the recipe to a smaller amt. and it tasted delicious....

Tried many nissua recipe's for my husband, this by far was the best, even my Finnish mother-in-law thought it great. I did have to use 1 more cup of flour than it called for. I also made 2 braided loave's and 1 cinnamon loaf, the cinnamon loaf was my husband's favorite.

a wonderfully textured sweetbread. But set aside plenty of time as not to rush the raising !!!