Liturgical Year : Recipes : Finnish Coffee Braid

Catholic Recipe: Finnish Coffee Braid

INGREDIENTS

1 package active dry yeast
1/4 cup warm water (105 °-115°)
1-1/3 cups lukewarm milk
2 eggs
1/2 cup sugar
1/2 teaspoon salt
4-1/2 cups sifted all-purpose flour (approximately)
1 teaspoon powdered cardamom
1/3 cup soft butter or margarine
1/4 cup slivered blanched almonds
Confectioners' Sugar Icing (optional) (see recipe)

Details

Yield: 1 loaf

Prep Time: 4 hours

Difficulty: N/A

Cost: n/a

For Ages: n/a

Origin: Finland

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Also Called: Pulla

This Coffee braid is flavored with cardamon.

DIRECTIONS

Add yeast to warm water; stir until dissolved. Add lukewarm milk. Beat 1 egg and sugar together. Add milk mixture, salt, and some of the flour; stir to mix. Add cardamom and enough more flour to make soft dough. Knead vigorously until thoroughly mixed. Add butter or margarine; knead until dough no longer sticks to sides of bowl. Cover; let rise in warm place (85°) until doubled in bulk — about 45 minutes. Punch down; divide into 3 equal portions. Shape each portion into long strand. Braid strands to form a loaf. Cover; let rise again until doubled in bulk. Brush with a slightly beaten egg. Sprinkle with almonds. Bake at 350° about 30 minutes or until golden brown and done. Cool, then frost, if desired, with Confectioners' Sugar Icing (see recipe).

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965