Easter bread

Name: Easter bread (Pääsiäisleipä)
Cuisine: European
Ingredients: 720 ml/1 pint 4 fl oz/scant 3 cups milk; 2 packets easy-blend (rapid-rise) dried yeast; 2 packets easy-blend (rapid-rise) dried yeast; 60 ml/4 tbsp lukewarm water; 800 g/1¾ lb/7 cups plain (all-purpose) flour; 225 g/8 oz/1 cup unsalted (sweet) butter, plus extra for greasing; 4 egg yolks; 200 g/7 oz/1 cup caster (superfine) sugar, plus extra to dust; 5 ml/1 tsp salt; 10 ml/2 tsp crushed or ground cardamom; 45 ml/3 tbsp candied orange peel, chopped; 15 ml/1 tbsp grated lemon rind; 75 g/3 oz/½ cup raisins, chopped; 75 g/3 oz/½ cup nibbed almonds; 200 g/7 oz/1¾ cups icing (confectioners’) sugar; 60 ml/4 tbsp water

Pääsiäisleipä

Preparation info

Makes
3
small or 1 very large loaf

Difficulty
Medium

Appears in

The Food and Cooking of Finland

By Anja Hill

Published 2007

About

Easter breads tend to be rich and sweet, and come as a relief after the often rather plain Lenten dishes. This Karelian version, like most Easter breads found in Finland, originated in Russia, and is delicious at any time of the year.

Ingredients

720 ml/1 pint 4 fl oz/scant 3 cups milk

Europe
Finland
Dessert
Vegetarian
Nordic

Method

Put the milk in a pan and heat gently until just warm to the touch. Remove from the heat. In a large bowl, blend the yeast in the lukewarm water, stir until the yeast has dissolved, then add two-thirds of the milk. Sift a quarter of the flour into the yeast mixture and beat until smooth. Leave in a warm place for about 45 minutes, until risen.
Melt the butter.