Josephine Hauser's Finnish Easter Bread or Coffee Bread

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Why I Love This Recipe

Another recipe from our old family recipe box :) I got this from my Grandma Elaine Mazur who got it from her Finnish Grandma Josephine Hauser :) A versatile dough can be used in many ways like cinnamon rolls, filled braids like fresh fruit and cream cheese or another of my fav's mix light brown sugar cinnamon and soft butter together and press on to bottom and sides of baking pan then make lil balls like for pull apart bread let rise bake and turn upside dwn onto platter (like pineapple upside dwn cake) and remove pan

Ingredients You'll Need

(For Easter bread just make one long 3 strand braid and form large circle tucking in ends or you can divide dough and make one loaf and one small round)
2 pkgs active dry yeast
2 Cups water (I used Almond milk)
1 egg rm tempeture
6-7 Cups sifted all purpose flour (If making braid may need more flour or roll in flour as its a soft dough)
1/2- 1 tsp cardamon
1/3 Cup sugar
1/4 Cup soft butter
2 tsps salt
Confectioner sugar glaze:
Confectioners sugar
Almond glaze:
Confectioners sugar
1/4 tsp Almond extract


Sprinkle yeast on warm water to dissolve

Blend in egg, 3 cup flour, cardamon, sugar and salt

Beat about 100 strokes by hand, until batter is smooth.

Add butter add flour a lil at a time to make a fairly soft dough that leaves the sides of the bowl

Turn onto board and knead about 8 mins until smooth and elastic

Put in greased bowl and grease dough

Cover and let rise about 1 hour (until double)

Punch down and let rest 10 mins

Turn onto board

Divide in 1/2

Cut each 1/2 into 3 equal parts

Roll each part under hand to make a strip 11-12 " long braid the 3 strips pinching ends to seal

Place in greased loaf pan

repeat with 3 remaining strips or place in round cake pan

Cover and let rise about 45 mins (until double)

Bake at 400F for 40 -50 mins

Drizzle glaze over top while still warm

(If making in a baking dish like pull apart bread. Remove from oven, put baking pan on a lg cookie sheet and use a knife around the edges and make sure to let glaze fill the edges you just cut around)

Questions, Comments & Reviews

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