Total Time
4hrs 30mins
Prep 3 hrs 30 mins
Cook 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

Ingredients Nutrition


  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.
Most Helpful

Outstanding! I made the whole batch & gifted one to a close friend of ours, devoured the 2nd loaf & now we're slowly working our way through the 3rd one! We thoroughly enjoyed the citrus flavor here & will be making these again! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

Sydney Mike April 21, 2011

This closely resembles an old Swiss recipe in DH's family for generations; the main difference being cardamom, plus the icing in place of cinnamon sugar crust. Cardamom works nicely with the citrus. We didn't have coffee cans, but baked it on pie plates as we do with ours; baking time was shorter, about 40 minutes, result fabulous. Light in texture, very sweet, very popular in our house. Revised review because we made it again: second time, DH had our new 5-quart K mixer do all the work, which resulted in lighter dough and a higher rise, but also still required some hand kneading. We also doubled the raisins and topped it differently, brushing the top with melted butter and sprinkling with cinnamon sugar, resulting in a close match to DH's childhood favorite. We love this and will make it often!

Lavender Lynn April 06, 2013

This bread reminds me a bit of raisin bread only better. The citrus and cardamom add a wonderful flavor to these loaves. I didn't have any coffee cans so I used a loaf pan for 1/3 of the dough and a bundt pan for the remainder. I didn't bother to ice the loaves,increased the quantity of raisins and omitted the almonds although I think they'd be a very nice addition. Made for PRMR Tag.

Dreamer in Ontario April 04, 2010