Finnish Nissua / Cardamom Bread – #BreadBakers (2024)

Bread Bakers host Stacy wanted us to make sweet Holiday yeast breads this month. This Finnish Nisu / Nissua is a cardamom flavoured sweet bread which is also known as Pulla. This is a enriched dough with butter and eggs. And as usual, I tried it making egg free. This is one bread which is common in Finland and Sweden. In Finland it is called as Pulla or Nissua whereas in Sweden it is known as Kardemummabröd. This is also topped with a sugar glaze and almonds. I made it plain and toasted it while serving.

This is one of the beautiful braids I have made so far. The colour of the bread turns out so nice and the bread it self was so soft in texture. As we are so used to cardamom flavour in Indian dishes, we loved this bread too. The dough is on the stickier side and so kneading takes some effort. I used the French method of kneading, which is slapping the dough on counter and folding. This makes it easy while kneading sticky dough. At first it may seem messy, but after a minute or two, you will see the gluten development and th dough comes beautiful. There are so many videos in YouTube demonstrating this method. So if interested, take a look. First I though of making one large braid, but my baking tray was too small for it. So I divided into two and made two braids out of the dough. This bread was so much fun to make and we just loved the buttery bread.

Recipe Source: Arctic Garden Studio

Ingredients:

All Purpose Flour / Maida – 2 3/4 cups

Instant Yeast – 1 tsp

Sugar – 1/3 cup

Milk – 1 cup

Salt – 1/2 tsp

Cardamom Powder – 1 tsp

Butter – 3 tbs

Procedure:

In a bowl mix together flour, sugar, salt, yeast and cardamom.

Add milk and mix it to a sticky dough.

On the counter knead the dough for 10 minutes. Use a bench scraper, if the dough is too wet to handle. Dust with little flour while kneading.

Place in an oiled bowl, cover with cling wrap and set aside for 1 – 1.5 hours.

When it is double, remove dough to counter, punch out air and divide into 6 equal portions.

Roll each portion into a log.

Braid three logs together and tuck the ends. Repeat with the remaining logs.

Cover and set aside for 15 minutes.

By the time it is proving, preheat oven to 200°C.

Apply milk over the braided loaf with a pastry brush.

Bake for 20 – 25 minutes or until the top is golden.

Remove from oven, brush with butter and serve it warm or allow it to cool completely.

Slice it up, toast an enjoy!

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