*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.
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.
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!!
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.
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 350 degrees and it was golden brown. I used my Mom's Glaze Recipe: 1 TBSP plus 1 Tsp of hot milk 1/2 cup sifted confectioners sugar and 1/4 tsp. Vanilla Extract. I used a fine pastry brush for applying the glaze while it was still warm. This bread is a keeper! Thank you so much for sharing this recipe! I'd give it 10 stars!
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!
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.
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.