FINNISH CARDAMOM BREAD (NISU)
Serve this rich braided sweet bread with salted butter, fruity jam, and lots of hot coffee. Spiced with cardamom and sprinkled with pearl sugar and almonds, it's a showstopper--just right for a weekend breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h
Number Of Ingredients 11
Steps:
- Brush a large bowl with butter. In a small bowl, combine yeast and water. In another bowl, whisk together flour, cardamom, and salt.
- In the bowl of a mixer fitted with the paddle attachment, beat granulated sugar with egg on medium-high until pale and fluffy, 2 minutes. Reduce speed to low; add evaporated milk and yeast mixture and beat well. Switch to bread-hook attachment. Add flour mixture; mix until a shaggy dough forms. Continue to mix on medium-low, scraping sides of bowl and removing dough from hook a few times, until soft and pliable, 8 to 10 minutes. Mix in butter, 1 tablespoonat a time, until combined.Continue mixing until onlya sheen of butter slicks bowl.
- Transfer dough to a clean surface; knead a few times to form into a ball. Transfer to preparedlarge bowl; cover top with plastic wrap. (Dough can be made to this point and refrigerated up to 1 day.) Let rise in a warm place until doubled in size, 60 to 90 minutes.
- Preheat oven to 350 degrees. Punch down dough; divide into 4 equal pieces and cover with a clean towel. Remove one piece; roll into a 1-inch-thick, 18-inch-long rope. Repeat with remaining pieces.
- To make a 4-rope braid, lay ropes evenly side by side, then pinch at the top to connect. Take rope farthest to the right and cross it over second rope, so it is now the second rope. Take ropefarthest to the left and cross it over third rope, then take second rope and cross it over third.Repeat pattern to create a 12-inch-long loaf. Tuck ends and sides under; transfer to a parchment-lined baking sheet and cover with a clean towel. Let rise in a warm place until not quite doubled in size, 25 to 30 minutes.
- Whisk yolk and whole milk to combine. Brush loaf with egg wash; sprinkle with pearl sugarand almonds. Bake, rotating once, until evenly golden and a thermometer inserted in center registers between 205 degrees and 210 degrees, 30 to 40 minutes. Transfer to a wire rack; let cool completely before slicing. Nisu is best the same day, but can be wrapped in plastic at room temperature up to 1 day.
FINNISH CARDAMOM BREAD
Make and share this Finnish Cardamom Bread recipe from Food.com.
Provided by Boomette
Categories Yeast Breads
Time 3h5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in bread machine in order given.
- Bake on white bread cycle with light crust.
Nutrition Facts : Calories 143.5, Fat 0.9, SaturatedFat 0.1, Cholesterol 0.4, Sodium 217.1, Carbohydrate 28.6, Fiber 1, Sugar 4.5, Protein 4.7
FINNISH COFFEE BREAD (TRADITIONAL)
Originally this recipe was printed in the Finnish Cookbook but I have been making it every year for Christmas breakfast. Although it is time consuming with three rises this recipe makes three coffee braids, so there is always one for the freezer and to share with friends. Prep time includes approximate rising time.
Provided by ellie_
Categories Yeast Breads
Time 4h30m
Yield 3 coffee braids
Number Of Ingredients 10
Steps:
- Dissolve yeast in warm water in a large bowl.
- Stir in milk, sugar, salt, cardamom, 4 eggs, and 2 cups of flour.
- Stir until dough is smooth.
- Add 3 cups of flour and stir well.
- Stir in melted butter or margarine.
- Stir in 2-3 cups more flour or until you have a stiff dough.
- Turn dough out onto a floured bread board and cover with inverted bowl.
- Let rest for 15 minutes.
- Knead dough until smooth and satiny (8-10 minutes).
- Place dough in large lightly greased bowl, turning to grease top.
- Cover with plastic wrap and/or towel.
- Let dough rise in a warm place until doubled (1-2 hours).
- Punch dough down.
- Let dough rise again until almost double (30 minutes- 1 hour).
- Turn out onto floured board.
- Divide dough into thirds, working with only one third at a time.
- Divide (one- third of dough) into three parts.
- With your hands roll each part into one 18"strand.
- Braid the three stands together to form one braid, tucking ends under.
- Place on lightly greased cookie sheet.
- Let rise 20-30 minutes until puffy.
- Repeat with other two parts (each one-third of original dough).
- You will have three braids when finished.
- Brush braids with beaten egg and sprinkle with sugar.
- Bake in 400°F oven for 20-30 minutes or until braids are light brown.
FINNISH SWEET CARDAMOM RAISIN BREAD (PULLA)
This soft, slightly sweet bread is made with plenty of butter, which results in tender pieces that can be pulled apart, bite by bite. A hint of cardamom and a handful of plump raisins make it a special treat for teatime. Total preparation time includes to dough rises. From Gourmet magazine, August 2007 (Julia Langbein) and posted for ZWT6.
Provided by kitty.rock
Categories Yeast Breads
Time 4h45m
Yield 2 loaves, 2 serving(s)
Number Of Ingredients 12
Steps:
- Soak raisins in hot tap water to cover until plump, about 20 minutes, then drain.
- Meanwhile, stir together warm water, yeast, and a pinch of sugar in a small bowl. Let stand until foamy, about 5 minutes. (If yeast doesn't foam, start over with new yeast.)
- Stir together flour, sugar, cardamom, and salt in a large bowl, then blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal.
- Stir in milk, whole egg, and yeast mixture with a wooden spoon until a soft dough forms. Turn dough out onto a well-floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes.
- Pat dough into a 9-inch square and sprinkle with raisins. Fold dough over to enclose raisins and pinch edges to seal. Knead, dusting surface and hands lightly with flour, until raisins are distributed. (Dough will be lumpy and slightly sticky; if any raisins pop out, just push them back in.) Form dough into a ball.
- Put dough in a buttered large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 2 to 2 1/2 hours.
- Punch down dough (do not knead), then halve.
- Cut each half into thirds and roll each piece into a 15-inch rope. Braid together 3 ropes to form a loaf, then transfer to a parchment-lined large baking sheet, tucking ends under.
- Make another loaf with remaining 3 ropes, arranging loaves 4 inches apart. Loosely cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
- Preheat oven to 350°F with rack in middle.
- Brush loaves with egg wash and bake until golden brown and bottoms sound hollow when tapped, 40 to 45 minutes.
- Transfer to a rack to cool.
- Cooks' note: Bread can be made 2 days ahead and kept, wrapped well, at room temperature or frozen 1 month.
Nutrition Facts : Calories 2391.9, Fat 82.4, SaturatedFat 48.7, Cholesterol 408.9, Sodium 1579.8, Carbohydrate 372, Fiber 12.1, Sugar 118.7, Protein 46.1
CARDAMOM TEA LOAF
This scented Finnish recipe is spiced with cardamom and cinnamon. Made rich from the eggs, butter and sour cream. This is more a bread then a sweet cake. Enjoy it for breakfast or dessert with a nice cup of coffee or tea.
Provided by Rita1652
Categories Breads
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Grease and flour a loaf pan.
- Combine dry ingredients in a bowl and set aside.
- Beat eggs and sugar together until creamy. Add dry ingredients and mix until combined. Mix in sour cream and melted butter.
- Pour batter into prepared pan, baking until done, about an hour.
- Cool in pan for 15 minutes, then turn out onto rack and finish cooling.
- Dust with powdered sugar.
Nutrition Facts : Calories 280.2, Fat 17.8, SaturatedFat 10.4, Cholesterol 98.3, Sodium 438.3, Carbohydrate 25.5, Fiber 0.9, Sugar 5.9, Protein 5.1
FINNISH CARDAMOM BRAIDS
Every Finn I know often serves Nissua, a sweet bread with cardamom. I believe my mom's recipe beats all others, hands down! Her bread is soft and fluffy while others can be dry . No matter how many Nissua braids she makes for a popular annual craft fair, they're all gone by noon!-Anne Heinonen, Howell, Michigan
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 slices each).
Number Of Ingredients 9
Steps:
- In a bowl, dissolve yeast in warm water. Add milk, sugar, butter, salt, cardamom, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each half into thirds. Shape each piece into a 13-in. rope. Place three ropes on a greased baking sheet. Braid ropes; pinch ends to seal and tuck under. Repeat. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 158 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 152mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
FINNISH PULLA BREAD
A unique bread with a sweet flavor that makes a wonderful holiday gift! It takes about 4 hours to make, so allow yourself plenty of time. Feel free to add raisins or any chopped dried fruits.
Provided by Annacia
Categories Yeast Breads
Time 2h30m
Yield 3 loaves
Number Of Ingredients 11
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
- Dissolve the yeast in the warm water. Stir in the lukewarm milk, sugar, salt, cardamom, 4 eggs, and enough flour to make a batter (approximately 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is stiff.
- Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour. Punch down, and let rise again until almost doubled.
- Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the braids onto greased baking sheets. Let rise for 20 minutes.
- Brush each loaf with egg wash and sprinkle with sugar.
- Bake at 400 degrees F (205 degrees C) for 25 to 30 minutes. Check occasionally because the bottom burns easily.
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