This sweet bread flavoured with cardamom is a favourite in our home and goes great with a cup of coffee. I originally learned how to make it from my husband's Finnish grandmother who baked hers in bread tins rather than free form on cookie sheets. I've adapted the recipe and now use my stand mixer for most of the kneading. Because Aune used a four-strand method for braiding, that's what I use as well, but it can be braided with three strands (or more...) Exceptional toasted. And I've decided it's not just for Christmas or Easter... great any time of year.
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Jean E. PendziwolI live on the north shore of Lake Superior where I write books for kids and adults. I express love and care through food and have a particular fascination with bread! Join me as I explore the cultural significance of bread around the world and experiment with recipes for everything from quick breads to flatbreads, soudoughs and brioche. It promises to be a delicious journey! |
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