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Finnish Easter Bread

5 1/4 to 6 1/4 cups bread flour
3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cardamom
1 Tbsp. grated orange peel
1 tsp. grated lemon peel
2 pkgs. active dry yeast
3/4 cup milk
1/2 cup water
1/2 cup margarine
2 eggs (at room temperature)
1/2 cup chopped almonds
1/2 cup golden raisins

In a large bowl, thoroughly mix 1 1/2 cups flour, sugar, salt, cardamom, orange peel, lemon peel, and undissolved active dry yeast.

Combine milk, water, and margarine in a saucepan. Heat over low heat until liquids are very warm (120oF. - 130oF.). Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 12 to 15 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down; turn out onto lightly floured board. Knead in almonds and raisins. Divide in half; shape into 2 smooth balls. Place in 2 greased 8-inch round cake pans. Cover; let rise in warm place free from draft until doubled in bulk, about 1 hour.

Bake at 375 degress F. 35 to 40 minutes or until done. Remove from pans and cool on wire racks.

Makes 2 round loaves or 3 dozen rolls. Frost with confectioners' sugar frosting, if desired.