Paasiaisleipa Finnish Easter Bread Recipes

PAASIAISLEIPA ( FINNISH EASTER BREAD)

Steps:

• In large bowl combine 1 1/2 cups flour, sugar, undissolved yeast, orange peel, lemon peel, cardamom and salt.
• Heat milk, water, and butter until very warm (120º to 130ºF).
• Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
• Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally.
• Stir in enough additional flour to make soft dough.
• Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
• Place in greased bowl, turning to grease top.
• Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
• (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe).
• Punch dough down; turn out onto lightly floured surface.
• Knead in dates and almonds.
• Divide dough in half; shape into 2 balls.
• Place in 2 greased 8-inch round cake pans.
• Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
• Bake at 350ºF for 35 to 40 minutes, or until done.
• Remove from pans; cool on wire racks.
• Top with confectioners' sugar frosting, if desired.

ARMENIAN EASTER BREAD

Steps:

• Dissolve yeast in warm milk in Kitchen Aide.
• Add sugar and melted butter.
• Beat eggs and add, along with salt, ground mahleb and nigella.
• Add flour gradually, one cup at a time until dough comes away from sides of bowl.
• Knead 10 minutes until shiny and no longer sticky.
• Place dough in oiled bowl, turn to coat outside with oil and cover. Put in a warm place to rise until doubled.
• Divide into two or three balls.
• Divide each ball into three and roll out with your hands to three long ropes.
• Pinch all three ends together and braid loosely. Pinch ends and tuck under.
• Cover and allow to rise again until doubled.
• Brush with beaten egg and sprinkle with sesame seeds or chopped blanced almonds.
• Bake for 20 minutes in preheated 375 degree oven.

GUBANA

Steps:

• For Gubana Dough:.
• In small pan, melt butter with 1/4 C and 3 T milk and 1/2 C and 2 T sugar. Heat to 120 F and set aside to cool.
• In large bowl combine yeast and warm water (105 to 115 F) and let this stand for 5 minutes. Combine yeast/water mixture with warm milk mixture, salt, vanilla, lemon peel, 3 C of the flour. Add the 3 eggs, beating after each addition. Gradually blend in additional 1 3/4 C flour to the mixture.
• Knead dough for about 10 minutes. Turn dough over in a greased bowl, cover and let rise in a warm place until it doubles, about 1 1/2 hours to 2 hours.
• Grease two 2-3 quart baking containers - 8" diameter round aluminum pans with 3" sides.
• Punch dough down and divide in half. Roll each piece to an approximately 18" x 12" rectangle. Spread half of the Gubana filling on each rectangle to within about 2" of each side of the dough. Combine 1 egg and 2 tsp water and brush the edges with the egg and water mixture.
• Starting with a long edge, roll up each rectangle, pinching the ends to keep the filling inside. Shape each one into a spiral , much like a snail shell and carefully place it the prepared pan. Cover and let rise until almost doubled - 45 minutes.
• Brush top of spirals with beaten egg white and poke some holes into the tops. Sprinkle with coarse sugar - about 1/4 C each with bread.
• Bake at 350 F for 25 minutes, then reduce heat to 325 F and bake 25 minutes more until golden. If browning too quickly, reduce time or heat.
• Unmold and cool on rack.
• For Gubana Filling:.
• Toast the nuts in 350 F oven for 10 minutes. Put raisins in large bowl. Put dried fruit and orange peel in freezer for 10 to 15 minutes to harden.
• Combine crumbs, cinnamon, cocoa, sugar in small bowl.
• Divide nuts and crumb mixture in half and using food processor, chop nuts and the crumb mixture. Repeat with remaining nuts and crumb mixture. Add to raisins. Mix in jam, beaten egg, and liquor.

POLISH EASTER BREAD

Steps:

• Beat butter and sugar in large bowl until blended.
• Beat in egg yolks until well blended.
• Dissolve yeast in warm water.
• Stir yeast mixture, orange peel, lemon peel, cinnamon and salt into butter mixture.
• Stir in flour alternately with the milk, beating well after each addition, until soft dough forms.
• Stir in raisins.
• Cover; let rise in warm place until double, about 1 1/2 hours.
• Stir down dough; spoon into greased and floured10 x 4-inch tube pan or 12 cup bundt cake pan.
• Cover; let rise until double, about 1 hour.
• Heat oven to 350 degreesF
• Bake until bread is golden brown, 35 to 40 minutes.
• Cool 5 minutes.
• Remove from pan; cool completely.
• Sprinkle with confectioners sugar if desired.

FLEISCHMANN'S KIFLE

Steps:

• Mix sour cream and water; heat until warm (105 to 115F).
• Stir in yeast; let stand 3 minutes or until yeast is dissolved; set aside.
• In large bowl, combine butter and 1/2 cup flour; stir in sour cream mixture.
• Stir in egg yolks and enough remaining flour to make soft dough.
• Divide dough into 3 equal pieces.
• Wrap in airtight plastic wrap; chill at least 2 hours or up to 3 days.
• Lightly dust work surface with sugar.
• Roll each piece of dough to 12-inch circle; cut into 8 pie-shaped wedges.
• Spread each wedge with about 1 tablespoon filling.
• Roll up from wide ends to make crescents.
• Place, with points down, on greased baking sheets.
• Bake at 375F for 20 minutes or until golden brown.
• Remove from baking sheets; cool on wire racks.
• Makes 24 to 30 cookies.
• Filling----------.
• In medium bowl, beat egg whites until soft peaks form.
• Gradually add sugar and vanilla extract; continue beating until very stiff but not dry.
• Stir in ground walnuts and chopped dates or pitted dates (snipped) OR mini chocolate chips.