Finnish Nisu Cardamom Bread Recipe

Baked Nisu bread sitting on a wooden cutting board with a slice of bread and butter.

5 from 1 vote

Finnish Nisu Cardamom Bread Recipe

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.

Prep Time30

Cook Time30

Rising Time2

Total Time3

Course: Bread, Breakfast

Cuisine: Finnish

Servings: loaves

Calories: 1249kcal

Author: Mike Cleavenger

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