Reviewed: Feb. 22, 2012

I used to live in Mentor, Ohio. I have a finnish friend that would take me to the finnish bakery. I this Nissue bread the original Nissue bread baked in Finland? I bread I would buy was extremely sweet, and would take a very long time to prepare. The bread I made does taste somewhat like I used to buy in Ohio, however, something is missing. I truly loved this recipe and the bread. Anymore Finnish bread lovers out there that are will to share other Finnish breads. I bake speciality breads for a living, as Iam now a disabled Veteran. I have hundreds of bread recipes that I created. Iam in the process of writing a bread book, only breads, many many different types of breads. Iam a Premier member of a cooking club based out of Minnetonks,MN. I also belong to the Nation's oldest Cookbook Publisher! They have everything, and every idea for writing a cookbook you could think of. Enough of my goings on. Again, the recipe was great! Thank you. Sincerely, Kahledavid1

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Reviewer:

kahledavid

Reviewed: Dec. 20, 2011

If you grind the cardamom using the pods instead of using already ground cardamom you will get a stronger flavor and won't have to use more than a teaspoon. Also using a glaze does give a better flavor than a frosting and you can then toast the bread for breakfast and you won't be as likely to set your toaster on fire. That's how I grew up eating it.

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Reviewer:

NicoleKirkum

Reviewed: Apr. 18, 2011

Traditionally, Nisu (Pulla) is not frosted. Instead, after it is braided and has risen and just before baking, brush the loaves with a beaten egg white and sprinkle with Pearl Sugar (available at IKEA) which is a coarse decorator sugar. Also, pre-ground cardamom does not hold a lot of flavor. Instead, buy whole-seed cardamom and grind it yourself with a mortar and pestle or a coffee grinder. It will be much more flavorful, and 1 teaspoonful will be plenty for this recipe. 1/2 teaspoon of freshly ground cardamom may even suffice.

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Randy VA

Reviewed: Jan. 18, 2011

This is the first time I've ever tried to make bread, and it turned out amazing! Its just the right texture, though I did double up on the cardamom and I added half a teaspoon of cinnamon. It is the perfect kind of sweet for a bread, and they looked good coming out of the oven. It did take me almost 5 hours to make this bread, but this could be due to the fact that this is my very first time making bread. Overall this is an excellent recipe.

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savannasmith

Reviewed: Dec. 21, 2010

My husband's grandparents were Finnish. My FIL said that is one of his favorite memories from his mom is the bread that she made during the holidays. Well no one in the family has made the bread since she pasted away, until I came along. Last year was the first time I made this and everyone said it was great. The only thing I did differently is poured double boiled coffee over the bread and sprinkled sugar. It was prefect!

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April

Reviewed: Dec. 18, 2010

I'm a pretty experienced bread baker and made this exactly per the recipe. Wow! Pretty tasteless. Way too little salt, but even accounting for that there is nothing special here.

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TinHouston

Reviewed: Nov. 3, 2010

I used to eat a lot of nisu in the UP of Michigan. I brushed my loaves with egg wash and sprinkled them with sugar. Delicious. Thanks for the recipe! P.S. This bread makes GREAT French toast.

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Reviewer:

fewmets

Cooking Level: Intermediate

Reviewed: Aug. 10, 2010

I used well over a tablespoon of cardamom. Fresh ground cardamom gives much better flavor as well. I did add more flour also as the dough was much too sticky to knead. This recipe is very much like the one given to me by my Finnish grandmother!

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jessicah

Cooking Level: Intermediate

Reviewed: Dec. 26, 2009

I just made these for the first time today and they are very tasty. In spite of the recommendations about doubling the amount of cardemom I didn't do this. I'm not a huge cardemom fan and was afraid it would be too strong for my taste. Now I wish I had. In spite of adding a teaspoon of cinnamon and one of cardemom the bread really could use more spice. But overall it's very good and easy recipe. Although not fast it's great for a day when you'll be at home anyhow. I omitted the 1/2 cup water to proof the yeast and used some of the milk mixture and still needed to add more flour than called for, but that was no big deal.

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Reviewer:

Susanne_NL

Cooking Level: Expert

Reviewed: Dec. 22, 2009

I have made this for gifts and have brought to Christmas partys. In using it for the partys...I split the frosting up and die them green and red and drizzle over the top. Looks very festive. I find it tastes best the same day, so it has to be made and eaten.

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