Best 4 Finnish Nisu Sweet Bread Recipes
In the realm of sweet baked delicacies, Finnish Nisu stands tall as a testament to the rich culinary traditions of Finland. This delectable bread, pronounced as "knee-sue", boasts a moist and tender crumb, a delicate cardamom-infused flavor, and a beautiful golden-brown crust. This versatile bread can be enjoyed as a breakfast treat, an afternoon snack, or even as a dessert. Our collection of Finnish Nisu recipes offers a range of options to suit every baker's skill level and preference. From traditional recipes that honor the classic flavors of Nisu to creative variations that incorporate modern ingredients and techniques, there's a recipe here for every Nisu enthusiast. Dive into the world of Finnish baking and experience the timeless charm of this beloved sweet bread.
Check out the recipes below so you can choose the best recipe for yourself!
NISU BREAD (FINNISH SWEET BREAD) -(ABM)
Bread machine version of Finnish Nisu or sweet bread. You can also toast or make great Finnish-style French toast! Yummy! (Cook time is estimated - depends on your bread machine).
Provided by LiisaN
Categories Yeast Breads
Time 2h10m
Yield 1 Bread loaf
Number Of Ingredients 9
Steps:
- Place in bread machine in order given.
- Set machine for light setting.
- Serve with butter and jam.
- Enjoy with coffee.
Nutrition Facts : Calories 2953.8, Fat 64, SaturatedFat 35.9, Cholesterol 350.7, Sodium 2985, Carbohydrate 511.9, Fiber 16.2, Sugar 101.4, Protein 78.9
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 NISSUA
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.
Provided by Judy
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h20m
Yield 30
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- 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).
- Bake in preheated oven for 30 minutes, until golden brown. Move to a wire rack to cool completely.
- 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.
Nutrition Facts : Calories 215.6 calories, Carbohydrate 36.6 g, Cholesterol 21.9 mg, Fat 5.2 g, Fiber 0.9 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 132.7 mg, Sugar 11.5 g
FINNISH PULLA
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.
Provided by Kim B.
Categories Bread Yeast Bread Recipes
Time 3h20m
Yield 36
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.
Nutrition Facts : Calories 178 calories, Carbohydrate 30.9 g, Cholesterol 33.7 mg, Fat 3.8 g, Fiber 0.9 g, Protein 4.7 g, SaturatedFat 2.1 g, Sodium 98.8 mg, Sugar 7 g
Tips:
- Ensure accurate measurements: Use a kitchen scale to measure ingredients, especially flour and sugar, for precise results.
- Activate the yeast properly: Check the yeast's expiration date and ensure it's active by dissolving it in warm milk with a pinch of sugar.
- Knead the dough thoroughly: Kneading develops the gluten in the dough, resulting in a soft and elastic texture. Aim for at least 10 minutes of kneading.
- Proof the dough in a warm place: Choose a draft-free location with a temperature between 75-85°F (24-29°C) to allow the dough to rise properly.
- Use fresh cardamom: Freshly ground cardamom pods provide the best flavor. If using pre-ground cardamom, use half the amount.
- Roll the dough thinly: This will ensure even baking and a flaky texture.
- Brush the dough with melted butter: This helps create a golden crust and adds richness to the bread.
- Sprinkle pearl sugar generously: Don't be shy with the pearl sugar; it adds a delightful crunch and sweetness to the bread.
Conclusion:
Finnish Nisu sweet bread is a delectable treat that combines a soft and fluffy interior with a golden, caramelized crust. The subtle cardamom flavor adds a touch of warmth and sophistication, while the pearl sugar topping provides a satisfying crunch. Whether enjoyed as a breakfast pastry, an afternoon snack, or a dessert, this traditional Finnish bread is sure to impress. With careful attention to ingredients and techniques, you can create a perfect loaf of Nisu bread that will delight your taste buds and transport you to the heart of Finland. Happy baking!
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