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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
Nutritional Facts 1 serving (1 slice) equals 158 calories, 4 g fat (2 g saturated fat), 23 mg cholesterol, 152 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Finnish Cardamom Braids in Taste of Home October/November 2000, p49
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Reviewed on Sep. 30, 2011 by Sprowl
I bake alot of different breads and this is the first one that I prefer as is instead of toasted. I halfed the recipe since there are only the two of us and it was perfect.
Reviewed on Feb. 28, 2011 by mngardenlady
can someone help me. . . can the full recipe of this cardamom bread be done in a bread machine or should I half it. . .
Reviewed on Feb. 17, 2011 by ohavrylyuk
I have been making this recipe for years now, only i double the eggs, it taste oh- oh so good, dough is so easy to work with, braids are gorgeous enough to give it as a gift, and lately i use the breadmaker to make the dough and first rise, then take it out and shape the braid , let it rise the second time and bake it, so much less work, same yummy result, you will not be sorry you made it.
Reviewed on Apr. 04, 2008 by lusi
I am very familiar with this recipe, as I have been living in Finland for many years. If you can use a coarsely ground cardamom, the flavor is much better than with the finely ground. We can buy it in a coarse grind here. We call this "pulla" in Finnish. Before baking, I brush with beaten egg and sprinkle with coarsly ground sugar. It is best fresh, but you can dunk it in your coffee if it is getting a bit dry. It also makes a very nice bread pudding. We also use the same dough to make a variety of sweet buns. You can roll this out, spread with butter and cinnamon-sugar and roll into a log. Then slice it into pinwheel and bake. The possibilities are endless!Cheers, lusi
I am very familiar with this recipe, as I have been living in Finland for many years. If you can use a coarsely ground cardamom, the flavor is much better than with the finely ground. We can buy it in a coarse grind here. We call this "pulla" in Finnish. Before baking, I brush with beaten egg and sprinkle with coarsly ground sugar. It is best fresh, but you can dunk it in your coffee if it is getting a bit dry. It also makes a very nice bread pudding. We also use the same dough to make a variety of sweet buns. You can roll this out, spread with butter and cinnamon-sugar and roll into a log. Then slice it into pinwheel and bake. The possibilities are endless!
Cheers, lusi
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