Finnish Easter Bread Recipe
No one can stop at just one is my claim for this recipe of Finnish Easter Bread. Seems like German food never lets you down. This recipe of Finnish Easter Bread is one such example. Am sure you have had a lot of recipes passed on to you by aunts, mom, grandparents, friends, etc. It is time you pay them back by making and then sharing this wonderful Finnish Easter Bread.
Ingredients
1 tablespoon active dry yeast
1/4 cup warm water (105°-115°F)
2-2 1/2 cups white flour
3/4 cup light cream
2 egg yolks
1/3 cup sugar
1 stick unsalted butter
1/2 teaspoon salt
1 teaspoon ground cardamom
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/2 cup golden raisins
1/2 cup chopped almonds
1/2 cup warm milk (105°-115°F)
1 cup rye flour
Melted butter
Directions
1 Dissolve yeast in warm water. Set aside for 5 minutes. Combine 1 cup white flour, yeast mixture, and cream in mixing bowl. Mix thoroughly.
2 Cover; let rise in warm place until double€”about 30 minutes.
3 Add egg yolks, sugar, butter, salt, cardamom, lemon peel, orange peel, raisins, and almonds to the mixture above. Mix thoroughly.
4 Stir in milk and rye flour. Add enough remaining white flour to form a soft dough. Knead on lightly floured surface until smooth€” about 10 minutes. Place in greased bowl, turning to coat top.
5 Cover; let rise in warm place until double€”about 1 hour.
6 Punch down dough. Make a ball. Place dough, rounded side up, in well-greased 2-pound coffee can. Let rise until dough just comes to the top of the can.
7 Bake in a preheated 350°F oven about 1 hour or until done. While hot, brush top of loaf with butter. Let cool in the can for about 15 minutes. Then remove from can and cool on wire rack.
2 Cover; let rise in warm place until double€”about 30 minutes.
3 Add egg yolks, sugar, butter, salt, cardamom, lemon peel, orange peel, raisins, and almonds to the mixture above. Mix thoroughly.
4 Stir in milk and rye flour. Add enough remaining white flour to form a soft dough. Knead on lightly floured surface until smooth€” about 10 minutes. Place in greased bowl, turning to coat top.
5 Cover; let rise in warm place until double€”about 1 hour.
6 Punch down dough. Make a ball. Place dough, rounded side up, in well-greased 2-pound coffee can. Let rise until dough just comes to the top of the can.
7 Bake in a preheated 350°F oven about 1 hour or until done. While hot, brush top of loaf with butter. Let cool in the can for about 15 minutes. Then remove from can and cool on wire rack.
