Finnish Spring Bread

This bread was originally made in milk cans to celebrate new baby calves. Like the original, this ethnic favorite is deliciously flavored with fresh orange and lemon peel, plus cardamom.

Finnish Spring Bread


2 loaves



Prep Time


Bake Time

35 to 40 minutes

Rise Time

1 hour

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  • Dough
  • 6 to 6-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1 tablespoon freshly grated orange peel
  • 1 teaspoon ground cardamom
  • 1 teaspoon freshly grated lemon peel
  • 1 teaspoon salt
  • 3/4 cup milk
  • 1/2 cup water
  • 1/2 cup butter or margarine
  • 2 eggs
  • 1 cup raisins
  • 1/2 cup slivered almonds
  • Powdered Sugar Glaze
  • 1 cup powdered sugar, sifted
  • 1 to 2 tablespoons milk


  1. Combine 2 cups flour, sugar, undissolved yeast, orange peel, cardamom, lemon peel, and salt in large mixer bowl. Heat milk, water, and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in raisins, almonds and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half; form into 2 smooth balls. Place in 2 greased 8-inch round pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 350°F for 35 to 40 minutes or until done, covering loosely with foil during last 10 minutes of baking to prevent overbrowning. Remove from pans; cool on wire racks. Drizzle with Powdered Sugar Glaze. Powdered Sugar Glaze: Combine powdered sugar and milk in a small bowl. Stir until smooth.

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