Ingredients
2 c. milk
1 yeast cake
3/4 c. sugar
1/2 c. cardamon seed, crushed
1/2 c. shortening (oil or margarine)
2 Tbsp. warm water
1 tsp. salt
2 eggs
6 to 7 c. flour
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
You're reading one of recipes available free. Full library with Gastronome.
Dissolve yeast in warm water. Warm milk; add yeast and let cool. Add all ingredients except flour and mix. Add flour, a little at a time, mixing and kneading until all is used. Let dough rise. Divide into 3 parts. Divide each part into 3 parts. Roll each part in your hands to make a long tube and braid 3 parts together. Recipe makes 3 braided Nishua. Put on greased pan and let rise. Before baking, brush top with 3/4 tablespoon sugar and a little water for glaze. Bake at 350° for 25 minutes. Sprinkle with sugar after baking.