Hello, everybody :-)

As promised yesterday, this post is all about a wonderful Easter Sunday treat which I selected because it is a typical type of bread here on Cape Ann, and also because I am completely crazy about it. I would be addicted to it if it was more readily available haha. I can picture it now, all fluffy and cardamon-y, dunked into my coffee....OMG!!!!!!

This amazing bread is called Nissu, and it will be a delicious addition to your Easter Brunch.

Unfortunately I am not experienced enough as a baker to pull off making my own Nissu. I'm also not Swedish or Finnish, which I think you have to be in order to bake a really fabulous Nissu. Or maybe I'm just using that as an excuse to NOT even attempt it ;-)

Anyway, here is a recipe I carefully selected for you online. Good luck, let me know how it turns out (be careful, you might see me at your house on Easter Sunday for a slice). Just kidding.......



2 packages (1/4 ounce each) active dry yeast


1/4 cup warm water (110° to 115°)


2 cups warm milk (110° to 115°)


3/4 cup sugar


1/2 cup butter, softened


1-1/2 teaspoons salt


3/4 teaspoon ground cardamom


2 eggs


7 to 8 cups all-purpose flour







  1. 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.
  2. 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.
  3. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).

Read more:

Pssst, if you are not brave enough to bake your own Nissu, I also know where you can buy some on most days while supplies last. Pre-ordering is highly recommended!