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
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 to 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 to 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.
Serving Size: 1 (42 g)
Servings Per Recipe: 80
Calories 104.9 Calories from Fat 50%
Adapted by Food.com/Grandma Rose recipe