Best Finnish Cardamom Bread Recipes

FINNISH CARDAMOM BREAD (NISU)

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 SWEET CARDAMOM RAISIN BREAD

Steps:

• Soak raisins in hot tap water to cover until plump, about 20 minutes, then drain.
• Meanwhile, stir together warm water, yeast, and a pinch of sugar in a small bowl. Let stand until foamy, about 5 minutes. (If yeast doesn't foam, start over with new yeast.)
• Stir together flour, sugar, cardamom, and salt in a large bowl, then blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Stir in milk, whole egg, and yeast mixture with a wooden spoon until a soft dough forms. Turn dough out onto a well-floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes.
• Pat dough into a 9-inch square and sprinkle with raisins. Fold dough over to enclose raisins and pinch edges to seal. Knead, dusting surface and hands lightly with flour, until raisins are distributed. (Dough will be lumpy and slightly sticky; if any raisins pop out, just push them back in.) Form dough into a ball.
• Put dough in a buttered large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 2 to 2 1/2 hours.
• Punch down dough (do not knead), then halve. Cut each half into thirds and roll each piece into a 15-inch rope. Braid together 3 ropes to form a loaf, then transfer to a parchment-lined large baking sheet, tucking ends under. Make another loaf with remaining 3 ropes, arranging loaves 4 inches apart. Loosely cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
• Preheat oven to 350°F with rack in middle.
• Brush loaves with egg wash and bake until golden brown and bottoms sound hollow when tapped, 40 to 45 minutes. Transfer to a rack to cool.

FINNISH SWEET CARDAMOM RAISIN BREAD (PULLA)

Steps:

• Soak raisins in hot tap water to cover until plump, about 20 minutes, then drain.
• Meanwhile, stir together warm water, yeast, and a pinch of sugar in a small bowl. Let stand until foamy, about 5 minutes. (If yeast doesn't foam, start over with new yeast.)
• Stir together flour, sugar, cardamom, and salt in a large bowl, then blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal.
• Stir in milk, whole egg, and yeast mixture with a wooden spoon until a soft dough forms. Turn dough out onto a well-floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes.
• Pat dough into a 9-inch square and sprinkle with raisins. Fold dough over to enclose raisins and pinch edges to seal. Knead, dusting surface and hands lightly with flour, until raisins are distributed. (Dough will be lumpy and slightly sticky; if any raisins pop out, just push them back in.) Form dough into a ball.
• Put dough in a buttered large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 2 to 2 1/2 hours.
• Punch down dough (do not knead), then halve.
• Cut each half into thirds and roll each piece into a 15-inch rope. Braid together 3 ropes to form a loaf, then transfer to a parchment-lined large baking sheet, tucking ends under.
• Make another loaf with remaining 3 ropes, arranging loaves 4 inches apart. Loosely cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
• Preheat oven to 350°F with rack in middle.
• Brush loaves with egg wash and bake until golden brown and bottoms sound hollow when tapped, 40 to 45 minutes.
• Transfer to a rack to cool.
• Cooks' note: Bread can be made 2 days ahead and kept, wrapped well, at room temperature or frozen 1 month.

FINNISH CARDAMOM BREAD

Steps:

• 1. Combine the butter and milk in a medium saucepan and heat until the butter is melted. Cool to lukewarm, then whisk in the yeast. Add 2 1/2 cups flour and beat until the batter is smooth. Let the mixture stand 1/2 hour, or until a bubbling action starts. Beat in the eggs, sugar, salt and cardamom. Blend in approximately 3 1/2 cups flour, adding more if necessary. Knead thoroughly for 10 minutes. Place the dough in a large buttered bowl, turning it in the bowl so the dough is buttered on all sides. Cover with a towel or plastic rap and let rise until doubled, about 1 1/2 hours. 2. Divide the dough in half and cut each half in thirds to form 2 braided loaves (or shape into 2 regular loaves). Place dough on greased cookie sheets and let rise until tripled in bulk, about 1 1/2 hours. 3. Meanwhile, preheat the oven to 350F. Bake the bread for 45 minutes, or until golden brown. Transfer to a wire rack set over waxed paper. 4. In a small bowl, combine the glaze ingredients, stirring until smooth. Pour the glaze over the breads while still warm. Cool complelety.

FINNISH CARDAMOM BREAD

Steps:

• Combine all ingredients in bread machine in order given.
• Bake on white bread cycle with light crust.