Nisu is a traditional Finnish cardamom bread also known as Pulla. It's a braided bread, baked until golden, and brushed with sweetened milk. You'll love baking this bread around the holidays for breakfast, gifting, or with an afternoon tea.
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My Grandma Noma made this Nisu bread every holiday season, and the whole family would rush to the kitchen to grab a slice. Everyone looks forward to it, and now her kids and grandkids keep the recipe alive.
Nisu bread, also known as Pulla bread, has deep Finnish roots. It's a braided bread scented with cardamom and glazed with a sweet milk.
Using whole cardamom pods makes a big difference because the flavor is brighter and more aromatic than pre-ground cardamom.
Our family still makes this beloved loaf every year, even though we're spread across the United States. It's our way of keeping Grandma Noma's holiday tradition alive and well.
If you're craving more baked goodness, check out my Gluten-Free Fruit Loaf for a cozy slice, my Sugar-Free Banana Bread for a lighter option, and my Hot Cross Buns when you want a holiday classic that never disappoints.
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Pulla Bread Ingredients
- Cardamom - Use cardamom pods for the best flavor and not pre-ground. Take the flat side of your knife and crush the pods, pull them apart, and remove the black seeds.
- Flour - Use all-purpose flour
- Yeast - I recommend using active dry yeast that you activate in a bit of water and a sprinkle of sugar.
- Sugar - Is used in the bread dough, and also is whisked together with hot milk to make the glaze.
- Butter - I used unsalted butter in this recipe, but I am pretty sure Grandma always used salted butter.
- Eggs - Bring eggs to room temperature for the best result.
- Milk - I used whole milk for
- Salt - Add the salt after incorporating the flour so you don't kill the yeast.
See recipe card for quantities.
How To Make Nisu Bread (Step-By-Step Instructions)
Step 1. Activate the Yeast
In a small bowl, dissolve the yeast in ¼ cup of warm water (105°F - 115°F/ 41°C-46°C) with a teaspoon of sugar.
Prep the Cardamom. Crack the pods with the flat side of your knife, open them, and remove the black seeds. Grind the seeds in a coffee grinder until fine.
Step 2. Mix the Dough
In a stand mixer fitted with the whisk attachment, combine warm milk, sugar, the activated yeast, eggs, melted butter, and ground cardamom. Switch to a dough hook and add flour one cup at a time until the dough pulls away from the sides, then add the salt.
Step 3. Knead the Dough
Transfer the dough to a floured work surface and knead for 10 minutes.
Step 4. First Rise
Place the dough in a buttered bowl and cover it with plastic wrap or a towel. Let it rise in a warm spot for about 1 hour or until doubled in size.
Steps 5 & 6. Punch Down and Divide
Punch down the risen dough, then place it on a floured surface. Divide it into 4 equal portions, one for each loaf.
Step 7. Shape the Ropes
Take each quarter of the dough and divide it into three equal pieces. Roll each piece into a long rope about the length of your loaf pan.
Step 8. Braid the Dough
Pinch the top ends of the three ropes together, then braid them all the way down. Pinch the bottom ends to seal.
Step 9. Second Rise
Place each braided loaf into a buttered loaf pan and let it rise for about 1 hour.
Step 10. Bake the Bread
Bake in a 350°F/176°C oven for 30 minutes or until golden brown.
Sugar Milk Glaze
Combine ½ cup of milk and ¼ cup of sugar in a saucepan over medium-high heat and stir until sugar dissolves. Brush the top of the cardamom bread with the milk to give it a nice sweetness and shine.
Serving
Let the loaves cool down to room temperature, then slice and serve with a nice spread of salty butter.
Baking Tips
- Use cardamom pods. Using the pods is a bit more work, but the final flavor is worth it. Pre-ground cardamom has a muted flavor.
- Activate your yeast. Make sure your yeast isn't expired and activate it in warm water, and a sprinkle of sugar. Wait 5 minutes, and it should start to bubble.
- Proof bread in a warm area. If your kitchen is too cold, the bread will take a lot longer to rise.
Recipe FAQ's
Pulla and Nisu bread are the same Finnish cardamom sweet bread. Pulla is the modern name, while Nisu is the older term still used in many Finnish-American families.
Whole green cardamom pods are a must in this recipe. It takes a little more work to extract the seeds from the pods, but the flavor is so much better than ground cardamom.
Keep it in a sealed bag at room temperature for up to 3 days. After that, freeze it for up to 3 months.
More Bread Recipes
📖 Recipe
Finnish Nisu Cardamom Bread Recipe
Ingredients
- 2 packets of active dry yeast
- ¼ cup warm water 105°F-115°F
- ¾ cup sugar plus 1 teaspoon 1 teaspoon to activate the yeast
- 2 cups milk warmed
- ½ cup butter salted or unsalted
- ¾ teaspoon ground cardamon from cardamom pods
- 2 eggs room temperature
- 7 cups flour
- 1½ teaspoon salt
Instructions
- Dissolve yeast in warm water with sugar. While the yeast is activating, prep the cardamom by cracking the pods, removing the seeds, and grinding them until fine.
- In a stand mixer, combine warm milk, sugar, activated yeast, eggs, melted butter, and ground cardamom. Switch to a dough hook and add flour a cup at a time until the dough pulls from the bowl, then add salt.
- Knead the dough on a floured surface for 10 minutes. Then, place the dough in a buttered bowl, cover, and let rise for 1 hour or until doubled.
- Punch down the dough and divide into 4 equal portions. Divide each portion into 3 pieces and roll into ropes the length of your loaf pan.
- Grab 3 ropes and pinch the ends together, braid, and pinch the bottom ends.
- Transfer the braids to buttered loaf pans and let rise for 1 hour.
- Bake at 350°F, or 176°C, for 30 minutes or until golden. For the glaze heat milk and sugar until dissolved and brush over the warm loaves.
Notes
- Cardamom: Buy the whole cardamom pods, crack them, and grind the seeds for the best flavor. Pre-ground cardamom has a weak and muted flavor.
- Storage: Nisu bread freezes incredibly well. Cool loaves down to room temperature, double-wrap in plastic wrap, and freeze for up to 3 months.
Nutrition
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Mike Cleavenger says
This delicious cardamom scented sweet bread is perfect around the holidays.