Prep 4 hrs
Cook 30 mins
When the United-States purchased Alaska in 1867, many inhabitants of Finland left to settle in southern British Columbia. This explains why this Finnish recipe comes from Haley, BC.
- 3⁄4 cup milk
- 1⁄2 cup sugar
- 1 teaspoon salt
- 1⁄3 cup butter
- 1⁄2 teaspoon ground cardamom
- 1⁄3 cup warm water (100F)
- 1 (8 g) envelope active dry yeast
- 2 eggs, beaten
- 2 cups all-purpose flour
- 3 1⁄4 cups all-purpose flour (3-3 1/2 cups)
- 2 tablespoons sugar
- 1 tablespoon hot coffee
- Heat milk until it is just under boiling point.
- Pour into a large bowl and add 1/2 cup of sugar, salt, butter, and cardamom.
- Stir until butter is melted.
- Set aside to cool.
- In the meantime, dissolve 1 teaspoon of sugar into warm water.
- Sprinkle yeast on top.
- Set aside for 10 minutes.
- Then, stir vigorously with a fork and add to warm milk, along with the eggs.
- Add vigorously 2 cups of flour.
- Then, add 3-31/2 cups of flour.
- Work last part of flour with a rotating movement of the hand.
- Turn dough onto a floured surface and knead 8-10 minutes.
- Place dough in a large, generously greased, bowl.
- Turn over in bowl so that surface of dough is completely greased.
- Cover with wax paper and a damp cloth and set aside until volume has doubled (about 2 hours).
- Punch the dough to deflate it and divide into 3 portions.
- Divide each portion in 3, roll out into sticks 15 inches long and 1 inch in diameter. Braid.
- Repeat with two other portions.
- Place braids on greased cookie sheets, cover, and set aside until volume has doubled (about 1h15min).
- Bake 30-35 minutes at 375F .
- Delay 2 tablespoons of sugar into hot coffee.
- Brush over the bread as soon as you take it out from the oven.
- Sprinkle with sugar.