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Categories:
cake yeast vegetable oil eggs lemon salt sugar anisette citron Candied flour eggs powdered sugar milk vanilla colored
Viewed: 36 - Published at: 3 years agoIngredients
- 1 packet cake yeast
- 1 tablespoon vegetable oil
- 12 large eggs
- 1 lemon
- 1 pinch salt
- 1 1/2 cups sugar
- 1 ounce anisette
- 1/2 cup citron candied, chopped, optional
- 3 1/2 pounds flour
- 10 eggs smalls colored, optional
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- candies colored, optional
Method
- Dissolve yeast in a little warm water. Add oil and set aside.
- In a large bowl, combine eggs, lemon juice, salt, sugar, anisette, and citron if desired. Mix with your hands.
- Add in yeast mixture and flour. Knead well.
- Set in a warm place. Let rise till double - about 1 hour.
- Punch down, let rise another hour.
- Shape into two large loaves, or to create a traditional braided Easter Bread, separate the dough into four equal parts. Roll each part to about 36 inches long and 1-1/2 inches thick.
- Using two long pieces of dough, form a loosely braided ring, leaving spaces for five colored (uncooked) eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
- Repeat with remaining rolled dough.
- Bake at 350 degrees until brown, less than 1 hour.
- While still warm, glaze with thin icing of powdered sugar, vanilla, and milk. Add colored candies, if desired.
