Nisua – Bobby Kreiner’s Food

Nisua

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January 22, 2015

This is the main food tradition our family has from Finland. We make it every year at Christmas time, and it is a wonderful fragrant bread for any time of the year.

  • Yields: 12 servings

Ingredients

4 1/2 tsp. active baker's yeast (2 packets)

1/2 cup water 105 to 115 degrees

1/2 cup milk, scalded

1/2 cup sugar

1 1/2 teaspoons salt

1/4 cup butter

2 eggs, beaten

4 cups all purpose flour

1 1/2 teaspoons cardamom, ground

Directions

Combine the yeast, water and one teaspoon sugar to feed yeast and let stand ten minutes.

Combine milk, sugar, salt and butter in bowl of mixer.

Mix and cool to lukewarm.

Add yeast mixture, eggs, cardamom and 3 cups of flour. Beat until smooth.

Turn the dough out onto a lightly floured board. Gradually add remaining 1 cup of flour. Knead until smooth and elastic.

Place in a greased bowl; brush the top with oil and cover. Let rise in a warm place until doubled in bulk, about 1 hour.

Punch down and turn out onto a lightly floured board. Divide the dough into three parts. Roll each part into a strand 10 inches long. Braid loosely.

Place on a greased cookie sheet and let rise in warm place until double, about one hour.

Brush with beaten egg white and sprinkle 2 tablespoons of sugar over top.

Bake in preheated 375 degree oven about 20 minutes. Bread is done at 195 degrees internal temperature

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