NISU - Finnish Sweet Bread

Here is another recipe inspired by my trip with my pals up north this summer. Once again, our breakfast at Suomi's Bakery and Restaurant in Houghton introduced another breakfast treat that I just HAD to make myself.  Nisu is a sweet Finnish cardamon bread that is fairly easy to make and smells (and tastes) heavenly.  It can be eaten warm with butter or made into great French toast.  This recipe makes two loaves.  Eat one fresh and freeze one for later.

Ingredients
1 ½ Tablespoons of active dry yeast (2 packages)
1/2 cup warm water, 105 to 115 degrees
1 teaspoon  sugar (for the yeast)
1/2 – 1 cup of sugar (depends how sweet you want it.)
1 can evaporated milk – warmed (105 to 115 degrees)
2 teaspoons salt
2 – 3 teaspoons ground cardamom
4 eggs, room temperature
7+ cups all-purpose flour
1/2 cup melted butter

For the glaze:
1 slightly beaten egg
2 tablespoons cream (or half & half)

   In a stand mixer; mix warm water, yeast, and 1 teaspoon sugar.Let stand for 5 minutes until yeast gets bubbly. Add warm milk, remaining sugar, salt, cardamom, eggs, and half the flour. Mix until the dough is smooth and shiny. Beat in the melted butter. Add remaining flour, one cup at a time until dough is stiff, but not dry. (You may need a little more than 7 cups but no more than 8.)  Let dough rest for 15 minutes. Using your mixer’s dough hook or your own strong arms - Turn dough onto a lightly floured surface and knead until smooth (about 10 minutes.)

   Add dough to a large bowl sprayed with oil and spray the top as well. Cover with plastic wrap and a kitchen towel and let rise in a warm place until doubled in volume, about 1 to 1 1/2 hours. Turn risen dough out on a bread board and divide into two equal portions. 

   Divide each portion into three parts. Roll each part out to a rope about 2 feet long. Make two braids, using three strands each. Place each braid on a separate baking sheet lined with parchment. Cover and let rise until doubled, about 1 hour. 

   Preheat oven to 375 degrees F. Mix milk and eggs and brush each braid with the glaze. Bake 20 to 25 minutes until golden. Allow to cool for 10 minutes on cooling rack.

Pannukakku - From up dere in da UP doncha-know

In 1970, I went with my boy scout troop on a trip to the UP.  Forty-two years later, I had the great pleasure of travelling with a few of my boy scout buddies on that same trip.  We had a great time exploring the 'Yooper Wonderland' ~ Michigan's Upper Peninsula.  Some of the next few posts were inspired by the people and places we had the pleasure discovering.

While in Houghton, we ate at Suomi's Home Bakery and Restaurant, a local hang out specializing in Finnish dishes (especially breakfast.) Pannukakku is similar in taste to a Swedish  pancake except it is oven baked and more like a custard.  Super simple to make (especially in a food-processor) and very, very tasty.

Ingredients:

4 cups milk

4 eggs

1/2 cup sugar

1 teaspoon salt

1 teaspoon vanilla

1 cup flour

4 tablespoons melted butter

Directions:

Beat eggs then add everything else (melted butter last). Mix well and pour into a greased 9x13 pan. Bake at 400 degrees until the custard is set and browned on top (40-45 minutes)  Serve with powdered sugar and your favorite jam or jelly. 

I LOVE Kruse and Muer Bread

If you live in or near Rochester, Michigan, you know the place.  The food is very,very good, but the bread loaves are fantastic.  I was orignally  given this recipe by a collegue who swears to me her husband's-brother's-friend (who happens to work there) gave her this recipe.  I don't know if that's true or not.  I believe the marinade/sprinkle is authentic, but getting the correct bread experience is a challenge.  I used to us pre-made frozen bread which will get close in a pinch. But for authenticity sake, I've included the recipe from The Simply Great Cookbook written by Chuck Muer himself in 1993.  And of course the best way to experience this delight is to go to the restaurant itself.

Bread
1 pack of active dry yeast
1 1/2 cups warm water (around 110 degrees)
1T sugar
2 T olive oil
1T salt
4 C of bread flour

(or try a frozen pre-made pizza or bread dough in a pinch)

Topping
2T poppy seeds mixed with 3t salt
 
Marinade (Chef Larry's Blessing)
1 C olive oil
1 clove garlic crushed
2 T oregano
2 T basil
1/8 t salt
Keep the marinade in a jar in the fridge to have on hand and also use it on pasta.

Sprinkle
1/4 C kosher salt (or less)
2 T poppy seed

In a bowl, sprinkle yeast on top of warm water (110°). When yeast has dissolved and starts to form bubbles, add sugar, salt and oil. Mix well.  Using an electric mixer or food processor on low speed, mix in the bread flour. As the ingredients combine, the dough should become soft. If it is sticky, add a little more flour. Knead dough at medium speed for 5 minutes. The dough should be smooth and elastic. Remove dough from machine and knead by hand for 2-3 minutes. Place dough in a lightly oiled bowl and cover with clear plastic wrap or clean towel. Set bowl in a warm place and allow dough to rise until doubled in size (about 25-35 minutes). Mix kosher salt and poppy seeds. Set aside.
When the dough has risen, separate into 4 equal pieces. Sprinkle your work surface with the salt-seed mixture. Form each dough piece into a long loaf and roll through the salt-seed mixture to lightly coat each piece. Place loaves on a baking sheet lined with parchment paper. With kitchen scissors, cut loaves into 5 sections, leaving the sections still attached. Brush loaves completely with Marinade (Chef Larry's Blessing.) Let the loaves rise for 30 minutes before baking. (At this point, they may be refrigerated for up to 8 hours before baking.)  Bake at 450° for 10 minutes. Then lower oven temperature to 400° and continue baking another 10 minutes or til golden brown. Serve immediately
For rolls, try using a cupcake pan. Spray with Pam and then spread marinade and sprinkle salt/poppy seed mixture into each hole, place one frozen bread roll ball into hole, brush with marinade to cover entirely, and then sprinkle again lightly with salt/poppy seed mixture. These will rise in about 4-7 hours. You can make the tins up at night, refrigerate, and pull out in the morning to let rise.