Food and Nutrition

Accessibility


| Share

Easter Bread

Easter Bread
 
Easter Bread
This ethnic recipe comes from NDSU Extension Service.

Ingredients

  • 12 egg yolks
  • 1 pt. sweet cream
  • 1 qt. milk
  • 3 c. sugar
  • 1 stick butter
  • 1 tsp. anise
  • 1 Tbsp. vanilla
  • 1 tsp. lemon extract
  • 1 small pkg. saffron
  • 1 Tbsp. salt
  • 2 pkg. dry yeast
  • 16 c. all-purpose flour
  • 1/2 c. warm water

Directions

Mix yeast with 1/2 c. warm water and 2 Tbsp. of sugar. Heat cream, milk and butter until butter melts. Add saffron to soak. Cool to lukewarm. Beat egg yolks until fluffy. Add extracts. Add yeast mixture and liquids. Stir enough flour to make soft dough (somewhat sticky). Knead for eight to 10 minutes. Place in a greased bowl; turn once. Cover; let rise until doubled in bulk. This is very slow rising and takes about four hours, depending on room temperature. Punch down. Divide into 18 equal-sized balls.

Makes 36 servings.

Per serving: 360 calories, 9 grams (g) fat, 12 g protein, 56 g carbohydrate and 250 milligrams (mg) sodium

Files
Links
Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.