Ingredients Jump to Instructions ↓

  1. 1 package active dry yeast

  2. 1/4 cup warm water (100 degrees F.)

  3. 3/4 cup sugar

  4. 1/4 cup milk

  5. 4 eggs

  6. 1 tsp aniseeds

  7. 1 1/2 tbsp anise extract

  8. 1 1/2 tsp lemon extract

  9. 1 tbsp lemon zest

  10. 1 1/4 tsp salt

  11. 2 tbsp vegetable oil

  12. 6 tbsp melted butter

  13. 4 1/2 cups all-purpose flour, plus more as needed

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl, dissolve the yeast in the warm water with a small pinch of sugar. Let sit 10 minutes. Whisk in the rest of the ingredients, except for the flour. Stir in the flour, one cup at a time to form a wet, sticky dough.

  2. Turn onto a lightly floured surface. Knead for about 5 minutes, adding flour as needed to keep the dough from sticking to the surface, to form a smooth and elastic dough. Place in a lightly oiled bowl. Lightly oil the surface of the dough, and cover the bowl with a damp towel. Place in the oven with the light on. The dough needs to rise until doubled in size, which will take between 6-12 hours. This is a slow rising dough and may be left overnight.

  3. When doubled punch dough down, and turn onto a lightly floured surface; divide in four pieces. Shape into four small oval loaves. If desired, each piece can be cut into three strips and braided to give it a traditional Easter bread appearance.

  4. Place loaves on silicon mat, or parchment lined baking sheets. Cover very loosely with plastic wrap, and let rise for 2 hours. Bake at 350 degrees F for 25 minutes or until golden brown. Remove and cool on wire racks.

  5. Once cooled completely the loaves can served as is, or frosted with a simple lemon icing .


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