Hope you all had a great Easter. This year too I baked my Easter bread by travelling to Finland, yes, I added Finnish Easter Bread (Pääsiäisleipä) to my list. This bread is adapted from Bernard Clayton’s New Complete Book of Breads. I made this bread after two failure to make Portuguese Easter bead. So, decided to try this and was able to make it. This is simple bread scented with cardamom, lemon, orange zest.
Finnish call this bread a festive loaf that celebrates the arrival of spring and Easter. This is a cylindrical bread made in large milking pails to celebrate the arrival of new calves (usually in spring). Since I couldn’t find any milking pails here, I used jumbo muffin tin and coffee tin. This bread is cut into quarter wedges. Each quarter is finally sliced into triangular slices. It’s delicious with soft cheeses such as Camembert, Brie, breakfast cheese, or natural cream cheese. And hard cheeses such as Edam, Swiss, or smoked Gouda are also excellent accompaniments.
I lived in Sweden for two years and visited Finland during my visit, I took a ferry overnight to reach there, a small beautiful country you can see it in a day. I like Scandinavian cuisine as they use whole grain rye. I love this bread, and used rye flour. Rye can grow in harsh climate so that is abundant in their cuisine.
Since the original recipe measurement is in cups, but for the bread I prefer it in grams. As they make perfect bread each time. I don’t have golden raisin in my hand if you have it in hand, then use that. That gives beautiful color. I used sliced almonds. I used pearl sugar and almonds to decorate you can skip that if you don’t want. Give try you will like this simple yet delicious bread.
Finnish Easter Bread (Pääsiäisleipä)
- 197.5 g all purpose flour
- 107 g cream
- 33 g water
- 2 g yeast
- For Bread
- 190.5 g all-purpose flour
- 102.5 dark rye flour
- 88 g water
- 103 g milk
- 32.5 g egg yolk about 2 egg yolk
- 2 g yeast
- 3 g salt
- 56.5 butter
- All of sponge
- 2.5 g ground cardamom
- 2.5 g lemon zest
- 2.5 g orange zest
- 71.5 g golden raisins
- 51.5 g almonds
- egg wash
- Heat the cream to 180F remove the pan and set aside.
- In another add flour, water, cooled cream, yeast and mix well and set aside.
- Cover bowl, or transfer sponge to a covered container, and ferment at 80-82F, until doubled and just starting to collapse back on itself. It took about 3 hours.
- While sponge is fermenting, prepare ingredients: chop almonds, soak raisins in some hot water; set all aside.
- In a large bowl, combine flours, salt, cardamom. Add lemon and orange zest mix so that evenly distributed in the flour.
- When sponge is ready, place in large bowl and combine with 95F water; I used a dough whisk to do this.
- Add flour mixture and mix with dough whisk and mix well
- To this add egg, yeast milk mixture and continue to knead
- Gradually incorporate the butter and knead once again to combine everything.
- Drain the raisins and add almonds and mix well once again.
- bulk ferment for 2 hours at 80F, with a stretch and fold after one hour.
- Divide into Six 120g pieces and then rest into single piece . Preshape tightly, as boules. Shape and place in greased tins. Cover with plastic, proof at 80F until risen 1" above pan. Do an egg wash and add pearl sugar and sliced almonds.
- Preheat oven to 350F.
- Remove plastic wrap, and place pans in oven. Reduce oven temperature to 350F and bake for approximately 30 minutes, for muffin tin and 35-40 minutes for coffee tin or until done.
- Remove from oven, remove breads from pans, and while hot. If you want you can brush with butter or simple syrup.
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.