Finnish Nissua
Finnish Nissua is a soft and fragrant traditional cardamom sweet bread.The enriched dough contains milk, eggs, butter, sugar, and yeast.Freshly ground cardamom provides its distinctive Scandinavian aroma.The dough can be shaped into a simple loaf or beautiful braided bread.A golden egg-washed crust gives the finished bread an inviting appearance.Serve it with coffee, tea, butter, jam, or fresh fruit.
Ingredients
For the Nissua Dough
- 1 cup whole milk
- ½ cup granulated sugar
- 2¼ teaspoons active dry yeast
- ½ teaspoon salt
- 1½–2 teaspoons freshly ground cardamom
- 2 large eggs
- 5 tablespoons unsalted butter, melted and slightly cooled
- 4–4½ cups all-purpose flour
For the Topping
- 1 egg, beaten
- 1–2 tablespoons pearl sugar or coarse sugar, optional
- 2 tablespoons sliced almonds, optional
Instructions
Warm the Milk
- Pour the milk into a small saucepan and warm it gently until lukewarm.The milk should feel warm but not hot. Excessive heat can interfere with the yeast.
Activate the Yeast
- Pour the warm milk into a large mixing bowl.Add the yeast and approximately 1 tablespoon of the sugar. Stir gently and let the mixture stand for 5–10 minutes.A small layer of foam indicates that the yeast is active.
Add the Eggs and Flavorings
- Add the remaining sugar, salt, ground cardamom, and eggs to the milk mixture.Whisk until everything is well combined.For the most aromatic result, use freshly ground cardamom seeds rather than very old pre-ground cardamom.
Add the Butter
- Pour in the melted butter and stir gently.Make sure the butter has cooled slightly before adding it so it does not excessively heat the yeast mixture.
Add the Flour
- Begin adding the flour gradually.Stir after each addition until the dough becomes soft and slightly sticky.You may not need all of the flour, so add it gradually rather than adding the entire amount at once.
Knead the Dough
- Transfer the dough to a lightly floured surface.Knead for approximately 8–10 minutes, until the dough becomes smooth, elastic, and supple.If using a stand mixer, knead with the dough hook until the dough pulls away from the sides of the bowl and becomes elastic.
First Rise
- Place the dough in a lightly greased bowl.Cover it with a clean kitchen towel or plastic wrap.Allow it to rise in a warm, draft-free location for approximately 1–1½ hours, or until doubled in size.
Shape the Bread
- Gently press down the risen dough.For a simple loaf, shape it into an elongated oval or loaf and place it on a parchment-lined baking sheet.For a traditional braided presentation, divide the dough into three equal portions. Roll each portion into a rope and braid them together. Tuck the ends underneath.
Brush with Egg
- Beat one egg until smooth.Brush the surface of the risen bread gently with the egg wash.Sprinkle with pearl sugar or sliced almonds if desired.
Bake
- Place the bread in the preheated oven.Bake for approximately 25–35 minutes, depending on its size and shape.The crust should become rich golden brown, and the bread should sound hollow when gently tapped underneath.If the surface becomes dark too quickly, loosely cover it with foil during the final portion of baking.
Cool
- Remove the Nissua from the oven and transfer it to a wire rack.Allow it to cool for at least 20 minutes before slicing.Although it can be served warm, allowing it to cool slightly helps the crumb finish setting.
Slice and Serve
- Slice the bread into thick pieces.Serve with coffee, tea, butter, berry jam, whipped cream, or fresh fruit.
Notes
- Cardamom is essential: The distinctive aroma of cardamom is one of the defining characteristics of Nissua.
- Fresh cardamom: Freshly ground cardamom usually provides a stronger and more complex fragrance.
- Soft dough: Avoid adding excessive flour because a stiff dough can produce a dense loaf.
- Rising time varies: Dough rises more quickly in a warm kitchen and more slowly in a cool environment.
- Braiding is optional: A simple loaf is easier and equally delicious.
- Egg wash: Brushing with egg creates the characteristic glossy golden surface.
- Glaze: A powdered-sugar glaze is optional and makes the bread sweeter.
- Freezing: Completely cooled Nissua can be wrapped well and frozen for longer storage.