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Categories:Viewed: 81 - Published at: 6 years ago
Ingredients
- 1 quart whole milk, scalded and room temp
- 12 large eggs
- 2 oranges, juice and zest of
- 2 lemons, juice and zest of
- 4 cups granulated sugar
- 2 cups room temp. butter
- 3/4 tablespoon salt
- 1/4 lb fresh bakery yeast
- flour, enough to make a soft but not sticky dough
Method
- Scald whole milk and let cool, add in the yeast.
- Beat eggs, and juice, and zest.
- Beat sugar and butter until fluffy continue to beat well.
- Add the beaten egg mixture into the beaten sugar butter mixture.
- Combine with the cooled scaled milk , and yeast mixture.
- Combine well, add sifted flour, continue adding flour until a soft dough comes together.
- Turn out onto a table and knead until soft, not too sticky, 5- 10 minutes.
- Let double in a greased bowl, covered.
- Punch down and let rise again.
- Form into braids after second rising, or put into loaf pans.
- Let rise until almost doubled Bake 350 degrees, until golden, 20 minutes approximately.
- Note; the amount of flour can be anything from 8- 12 cups, or more. but add gradually until you have a soft slightly sticky dough -- where when touched your finger comes away tacky but not sticking to the bread board.Keep your dough soft not firm --.
- All depends on flour and humidity and how much juice from your oranges and lemons.
- Can braid and place under braiding but showing raw eggs white or already coloured, eggs will cook while baking, for an Easter morning delight.
- Directions on making the dough, can vary, as I have done the procedure in different ways, and now we can't get fresh compressed yeast in our stores, so I use active dry yeast, usually 2 tablespoons.
