March 27, 2015
"Very good bread which takes time as there are several risings. We make almost every year as my family really enjoys it for Easter breakfast and it freezes well. The original recipe says to bake it in coffee cans - I find coffee cans hard to find so I use standard bread pans. Makes 3 loaves. I have made some changes from the original recipe printed in The Finnish Cookbook"
- FOR THE FROSTING - we never make the frosting as we freeze the bread
- Serving Size: 1 (207.1 g)
- Calories 573.6
- Total Fat - 25.1 g
- Saturated Fat - 11.3 g
- Cholesterol - 555.8 mg
- Sodium - 261.9 mg
- Total Carbohydrate - 73.4 g
- Dietary Fiber - 2.2 g
- Sugars - 36 g
- Protein - 14.7 g
- Calcium - 128.2 mg
- Iron - 2.2 mg
- Vitamin C - 12 mg
- Thiamin - 0.3 mg
In a large bowl dissolve the yeast in the water. Stir in two cups of the milk and then sift in 2 cups of the flour. Beat until smooth and elastic. Let rise for 45 minutes or until light and spongy.
Beat the egg yolks and sugar together and add to the mixture, mixing in well.
Stir in the salt, cardamom, orange peel, lemon peel, raisins, and almonds (we usually skip the nuts). Beat in the remaining milk (1 cup) and the butter. Add the remaining flour until a stiff dough is formed.
Turn dough out onto a floured board and knead until smooth. Place in a greased bowl, turn to grease top and bottom, cover and let rise in a warm place until doubled (1 hour).
Grease 3 baking dishes or coffee cans and dust with sugar. Fill these only half full and let rise in a warm place until dough is even with top of pan (it will rise fast).
Bake in a 350 degree oven for 60 minutes or until golden brown. Test for doneness with a toothpick. Let the loaves cool in the pans.
After the bread is removed from the pans they may with decorated with the frosting if desired.
To make the frosting combine the frosting ingredients and drizzle on top and sides of the loaves.
Tips & Variations
No special items needed.