Thin Confectioners Sugar Icing: Finnish Braids

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About


Turn risen dough onto board; divide in half. Cut one half into 4 parts. Shape 3 parts into strands 12″ long. Place on greased baking sheet and braid, starting at center and braiding to each end. Seal ends. Cut remaining part into 3 parts; shape into strands 9″ long; braid and place on top of large braid, tucking ends into large braid. Repeat with other half of dough. Cover, let rise until doubled; bake (20 to 25 minutes), cool and frost like Finnish Coffee Bread.