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Recipe Category: Bread
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Paasiaisleipa Finnish Easter Bread Recipe
Ingredients
Serving Size : 16
- 6 cups all-purpose flour (6 to 6 1/2 cups)
- 3/4 cup sugar
- 2 packages Fleischmann’s. Active Dry or Rapid Rise Ye
- 2 tablespoons orange peel
- 2 teaspoons lemon peel
- 1 teaspoon ground cardamom
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/2 cup water
- 1/2 cup butter or margarine
- 2 eggs – at room temperature
- 1 cup chopped dates or pitted dates – snipped
- 1/2 cup chopped slivered almonds – toasted
Method
- Confectioners’ sugar frosting – optional
- In large bowl combine 1 1/2 cups flour, sugar, undissolved yeast, orange peel, lemon peel, cardamom and salt.
- Heat milk, water, and butter until very warm (120: to 130:F).
- Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally.
- Stir in enough additional flour to make soft dough.
- Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
- Place in greased bowl, turning to grease top.
- Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
- For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes.
- Punch dough down; turn out onto lightly floured surface.
- Knead in dates and almonds.
- Divide dough in half; shape into 2 balls.
- Place in 2 greased 8-inch round cake pans.
- Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
- Bake at 350:F for 35 to 40 minutes, or until done.
- Remove from pans; cool on wire racks.
- Top with confectioners’ sugar frosting, if desired.
- Ground cardamom combined with grated orange and lemon peels gives this Finnish loaf an exotic taste, while dates and slivered almonds give it a rich, hearty texture.
- When spread with cream cheese, this bread makes a delightful breakfast or snack.
- Finnish
- Yield: 2 Loaves
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