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Easter Bread

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


  • 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


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

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