Finnish Nissua

Finnish Nissua

34

"Nissua is a tender Finnish sweet bread made with cardamom. This bread is formed into braided loaves or wreaths, and topped with a simple frosting."
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Ingredients

3 h 20 m servings 216 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 36.6g
  • 12%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Stir in the margarine, sugar and salt until melted. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. Pour milk mixture into a large bowl. Beat in eggs, 1 1/2 cup flour, cardamom and yeast mixture. Cover and let stand for 20 to 30 minutes, or until bubbly.
  3. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and then divide each piece into thirds. Roll out with your hands until the pieces are long enough to braid. Braid three pieces together to form a loaf; repeat twice to make three loaves. Place on lightly greased baking sheets and let rise for 40 minutes, until nearly doubled. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  5. Bake in preheated oven for 30 minutes, until golden brown. Move to a wire rack to cool completely.
  6. In a small bowl, mix together butter and confectioners' sugar. Stir in vanilla and 2 teaspoons milk to make a spreadable frosting. Spread the frosting over the cooled bread.

Reviews

34
  1. 40 Ratings

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Most helpful positive review

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 wa...

Most helpful critical review

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 ...

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 ...

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 wa...

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 rec...

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 braid...

Have searched for 3 years for the perfect Nissu recipe and THIS IS IT! My bread came out identical to the picture above. I baked my bread on parchment paper on a cookie sheet for 21 minutes at...

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 th...

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 toas...

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 f...

Easier recipe to follow for the Cardomen bread