Finnish Easter Bread
|Active dry yeast||1 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs) (105ÃÂ°-115ÃÂ°F)|
|White flour||2 1⁄2 Cup (40 tbs)|
|Light cream||3⁄4 Cup (12 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Unsalted butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Ground cardamom||1 Teaspoon|
|Grated lemon peel||1 Teaspoon|
|Grated orange peel||1 Teaspoon|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Chopped almonds||1⁄2 Cup (8 tbs)|
|Warm milk||1⁄2 Cup (8 tbs) (105ÃÂ°-115ÃÂ°F)|
|Rye flour||1 Cup (16 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
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.