Finnish Nissua Recipes

Steps:

• In a bowl, dissolve yeast in warm water. Add milk, sugar, butter, salt, cardamom, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each half into thirds. Shape each piece into a 13-in. rope. Place three ropes on a greased baking sheet. Braid ropes; pinch ends to seal and tuck under. Repeat. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.

Steps:

• Place in bread machine in order given.
• Set machine for light setting.
• Serve with butter and jam.
• Enjoy with coffee.

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.

Steps:

• Dissolve the yeast in the warm water.
• Stir in the milk, sugar, salt, cardamon, eggs and enough flour to make a batter (approx. 2 cups).
• Beat until dough is smooth and elastic.
• Add about 3 cups of flour and beat well.
• Dough should be smooth and glossy in appearance.
• Add remaining flour 1 cup at a time until dough is stiff.
• Add the butter; beat until dough looks glossy again.
• Turn out onto floured board, cover with inverted bowl.
• Let rest for 15 minutes.
• Knead until smooth and satiny.
• Place in lightly greased bowl, turn dough to grease top, cover lightly and let rise in warm place- until doubled in size.
• Punch down; let rise again.
• Turn out onton a lightly floured board, divide into 3 parts, and divide each part into 3.
• Shape each piece of dough into a strip 16 inches long by rolling between palms and board.
• Braid 3 strips together into a straight loaf and pinch ends together and tuck under.
• Repeat for second and third loafs.
• Place on lightly greased baking sheets.
• Let rise until puffy (1/2 to 1 hour).
• Glaze loaves with a mixture of beaten egg and milk.
• Sprinkle with sugar and sliced almonds.
• Bake at 400 degrees for 25-30 minutes.
• Do not overbake- or bread will be dry.