I grew up eating Nisu as it's a wintertime Finnish staple. My step-mom made the best and while I made some adjustments to make it vegan, the end result is just as satisfying.
- 1 1/2 cups almond milk
- 3/4 cup sugar
- 1 tsp salt
- 3 tbsp vegan butter I use earth balance vegan buttery sticks.
- 1 tbsp ground cardamom It's best to buy the seed and grind as needed.
- 6-7 cups all-purpose flour
flax seed mixture
- 2 tbsp ground flax
- 6 tbsp hot water
- 1 tbsp yeast
- 1 tsp sugar
- 1/2 cup water
- 2 tbps coffee prepared hot
- 2 tbsp vegan butter
- 3 tbsp sugar
- coarse sugar sprinkles
In a large bowl, combine milk, sugar, salt, butter, and cadamom.
Prepare flax mixture by combining flax seed with water. Allow to set for 5 minutes.
Prepare yeast mixture by combining yeast, sugar, and water. Allow to set for 5 minutes.
Add flax mix and yeast mix to bowl.
Mix in 3 cups of flour. Add another 3 cups of flour. Knead mixture until you have a medium soft dough that is not sticky adding flour as necessary.
Put dough on surface lightly covered with flour. Break dough into 2 pieces. For each piece break into 3 and form into a braid. Place on a lightly greased cookie sheet. Allow to rise for 30 minutes to 1 hour until doubled in size.
Bake at 375F for approximately 28 minutes.
Meanwhile prepare syrup mixture by combining coffee, butter, and sugar.
Remove bread from oven and brush with syrup and sprinkle coarse sugar sprinkles on top. Allow to cool - enjoy!!!
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