Easter Bread

Total Time
4hrs 30mins
3 hrs 30 mins
1 hr

We enjoy this very rich bread for Easter breakfast which I make in 1-pound coffee cans, but it can also be made in loaf pans. Prep time includes 3 rises. Recipe adapted from The Finnish Cookbook

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  1. Disolve yeast in warm water.
  2. Add 2 cups of the milk to the yeast/water.
  3. Sift in 2 cups of the flour.
  4. Beat until smooth and elastic with a wooden spoon or beaters.
  5. Cover and let rise for one hour.
  6. Beat egg yolks and sugar together until light.
  7. Add egg/sugar to dough, stirring well with wooden spoon.
  8. Add the salt, cardamom, orange and lemon peel, raisins and almonds (if using), stir well.
  9. Add the remaining milk (1 cup) and butter.
  10. Stir in the remaining flour until a stiff dough forms.
  11. Turn onto a floured bread board and knead until smooth and elastic (8-10 minutes).
  12. Place dough in greased bowl (I use a dutch oven), turn and cover with plastic wrap.
  13. Let rise for 1 hour or until doubled.
  14. Grease 3 (1 pound) coffee cans and dust with sugar.
  15. Fill cans half full and let rise until dough is even with top of can (30 minutes).
  16. Bake in a preheated 350°Foven for 1 hour or until bread is golden and tests done.
  17. If desired, loaves can be iced with optional frosting.
  18. To make optional frosting, combine frosting ingredients (confectioners' sugar, water and almond extract).
  19. Drizzle over cooled loaves.