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Catholic Recipe: Finnish Coffee Braid


  • 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)


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.


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