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33 Comments
Laura
February 2, 2021
I have fresh ground cardamom! How much would you say 18 ground cardamom pods would be? Maybe 2 tsp? Thank you so much. Laura
AuntieDebba
May 22, 2020
Over the years I have misplaced my grandmother's original recipe from her grandmother. But I do remember she used yeast cakes because they didn't have active dry yeast back then. She also used cardamon seeds from the pod and crushed them herself with a rolling pin. Great memories. I have yet to find a recipe calling for yeast cakes.
amy
May 15, 2020
Are we distant cousins?? Another 4th-generation Finn here, whose grandma used to make pulla (as round buns) when my dad was a kid in Massachusetts. She brushed the top of hers with sugar syrup in place of the coffee and then...more sugar...and everyone remembers them with a wistful look in their eyes.
I got the gluten-intolerant gene (thanks, Finnish genes! ugh) but still managed to make a gf version of these once that helped me understand the magic of cardamom-infused egg bread. Might try this for my family sometime - thanks so, so much for the recipe!
I got the gluten-intolerant gene (thanks, Finnish genes! ugh) but still managed to make a gf version of these once that helped me understand the magic of cardamom-infused egg bread. Might try this for my family sometime - thanks so, so much for the recipe!
amy
June 12, 2020
Unfortunately can’t be of much help here - I don’t use premixed gf flours. For most breads, I like about 1/3 brown rice flour, 1/3 tapioca or potato starch, and 1/3 millet, oat, or sorghum flour plus 1/2 tsp xanthan gum per cup of flour used in the recipe. It works better to measure by weight (5oz = 1 cup) when converting to gf because the types of flour vary radically in weight, which you can’t account for with a measuring cup.
Judy S.
June 12, 2020
Thank you so much for replying. I appreciate that. Maybe I’ll make my own too!
amy
May 15, 2020
Are we distant cousins?? Another 4th-generation Finn here, whose grandma used to make pulla (in round bun form) when my dad was a kid in Massachusetts. She brushed the top of hers with sugar syrup in place of the coffee and then...more sugar...and everyone remembers them with a wistful look in their eyes.
I got the gluten-intolerant gene (thanks, Finnish genes! ugh) but still might try to make this somet
I got the gluten-intolerant gene (thanks, Finnish genes! ugh) but still might try to make this somet
Ann S.
March 26, 2020
My grandparents who came from Isojoki in the very early 1900s didn't call it pulla or nisu. It was always kahvileipä. Whatever you call it, it is delicious! I'll try your recipe. Lots of cardamom and I have never tried adding coffee.
Ann M.
May 9, 2019
My maiden name is Makela, and I also called my grandfather Faari, and make this recipe handed down forever. We call it Finn Biscuit, sometimes it’s braided, sometimes mad into rolls, sometimes baked in a loaf and made into Korpu (toast). I feel like we are related.
Kate W.
May 9, 2019
Thanks so much for sharing! I've never met someone else with a Faari. Finn Biscuit sounds delish.
cisco
May 5, 2019
I remember when I was young helping my wonderful Finnish grandmother make her pullah, and brushing melted butter with a generous sprinkling of cinnamon in between the braids. Have you tried that?
AuntieDebba
May 22, 2020
My Swedish Grandmother used loads of cinnamon and a little sugar in her braids! How I miss her and her bread.
Jeanine
April 27, 2019
Was excited to hear your family story about your Nisu bread. Like your family we are the 4th generation to make Nisu and like you we top ours with strong coffee and sugar. Until recently we used my Greatgrandmothers antique bread maker that was a large tin bucket topped with a screw on lid and hand crank. Talk about a work out! Now we use the food processor. This makes my nieces very unhappy because they love keeping with tradition. We just finished 16 loaves to share with friends and family. We make ours at Easter. There was another favorite that was called scorpers. My spelling is questionable on this. Anyone else heard of this? I enjoy hearing everyone's stories.
Elle H.
October 27, 2019
I know of a Swedish baked good named skorpor (skorpa in the singular), which resembles biscotti--that might be it! I had it at a Swedish bakery nearby but I know there's lots of commonalities in Nordic cuisine so it might also be a Finnish dish. :)
Danuta G.
May 28, 2018
Our family had a recipe for buchty (sweet, brioche-like, buns that were filled with plum butter). I remember making them as a child with my grandmother and mother, and my gran would always make a special pan of them for me with a streusel topping, rather than the more common egg-white wash. There was no written recipe, it was instinct, as with most of the baking recipes they brought with them from Poland to England, and then to Canada. Luckily I've managed to write down a lot of the recipes I remember from my childhood, which now in my 60s I'm starting to forget! But the smell (yeast!) and taste of those buchty are always with me! I usually make them several times a year, especially around Easter.
Lea H.
May 8, 2018
We only toast older pulla, or make it into French toast and always have baked it on a cookie sheet. I love hearing other people’s stories.
Jenn
May 8, 2018
My mother gave the a recipe and a story about my great-grandma Cassie May Gould, who used to make a Lady Baltimore cake for guests at Christmas, but always made a special Dried Apple Cake with penuche frosting for my grandpa Carl, since it was his favorite. I've make the apple cake a few times and it is truly delicious. You soak the dried apples in maple syrup overnight to reconstitute them.
Becky
May 13, 2018
Me, too! Two of my favorite things - apple cake and maple syrup. Think about sharing it!
Tim G.
May 7, 2018
My family has a similar delight. I love the lack of specificity of the handed down recipe.
Swedish Coffee Bread
INGREDIENTS
2.5 tsp. dry yeast
¼ c. warm water
1 c. scalded milk
1 sticks margarine
2 tsp ground cardamon crushed well
4.5 c. unbleached, all- purchased flour
½ c. sugar
½ tsp. salt
¼ c. honey
1 eggs, beaten
DIRECTIONS
Soften yeast in water.
Scald milk, melt margarine into it.
Combine 2.5c. flour, sugar, salt.
Add milk, eggs, honey. Mix well.
Add yeast and cardamom - mix well.
Add 1.5 c. flour - mix.
Dump onto floured board and cover. Let rest 10 min. Knead until dough is smooth adding flour as needed ( about 10 minutes ).
Place in lightly greased bowl - turn to coat surface. Cover - rise about 1 ½ to 2 hours.
Punch down. Rise 30 minutes.
Punch down. On floured surface, divide into 3 balls. Cover, let rest 15 minutes.
Divide each ball into 3 parts, roll, and braid.
Place 3 braids on greased sheet.
Rise, covered 1 hour.
Brush with egg and water mixture. Sprinkle with sugar. Bake 300-350 degrees for 20 to 30 min.
Swedish Coffee Bread
INGREDIENTS
2.5 tsp. dry yeast
¼ c. warm water
1 c. scalded milk
1 sticks margarine
2 tsp ground cardamon crushed well
4.5 c. unbleached, all- purchased flour
½ c. sugar
½ tsp. salt
¼ c. honey
1 eggs, beaten
DIRECTIONS
Soften yeast in water.
Scald milk, melt margarine into it.
Combine 2.5c. flour, sugar, salt.
Add milk, eggs, honey. Mix well.
Add yeast and cardamom - mix well.
Add 1.5 c. flour - mix.
Dump onto floured board and cover. Let rest 10 min. Knead until dough is smooth adding flour as needed ( about 10 minutes ).
Place in lightly greased bowl - turn to coat surface. Cover - rise about 1 ½ to 2 hours.
Punch down. Rise 30 minutes.
Punch down. On floured surface, divide into 3 balls. Cover, let rest 15 minutes.
Divide each ball into 3 parts, roll, and braid.
Place 3 braids on greased sheet.
Rise, covered 1 hour.
Brush with egg and water mixture. Sprinkle with sugar. Bake 300-350 degrees for 20 to 30 min.
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