Zachary Doll Family

From A to Z and everywhere in between

Moms Easter Bread

German, Russian
Dish Type


  • 1 quart Milk
  • 1/4 pound unsalted Butter
  • 2 packages Yeast
  • 1 pint whipping cream
  • 3 cups sugar
  • 2 teaspoons anise
  • 6 eggs
  • 3 tablespoons salt
  • 2 tablespoons soaked saffron
  • Flour


  1. Soak saffron. Place threads in paper towel and soak with water.
  2. Scald milk.
  3. Add butter to melt and cool the milk.
  4. When cooled, add yeast.
  5. In separate bowl, mix whipping cream, sugar, anise, eggs, and salt.
  6. Add soaked saffron and yeast mixture
  7. Add flour to form soft dough
  8. Shape into loaves or buns
  9. Bake until done

Comments from my mother about her mother's recipe:

“A cube is actually a stick.”

“I use a quart of whole milk. I heat it, but I don't scald it.”

“Be sure to soak the saffron first, it is at the end for some reason. Then you need to strain the saffron out. I use a paper towel, and Iwet it. Then I squeeze it out.”

“A lot of people use potato water to make easter bread. They substitute it instead of milk. I think it really dries it out.”

“DON'T FORGET THE SALT, it doesn't taste right without it.”

“Mom always used Fleischmann's Yeast, she never liked Red Star.”

“For frosting, I use a cup and a half of shortening, then I start adding a 2 pound bag of sugar (powdered) and then add milk and flavoring until it is the way I like it. I use almond emulsion normally, but I use anise for easter bread. Also, you only need a little, because anise goes a LONG way.”