- 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
- Soak saffron. Place threads in paper towel and soak with water.
- Scald milk.
- Add butter to melt and cool the milk.
- When cooled, add yeast.
- In separate bowl, mix whipping cream, sugar, anise, eggs, and salt.
- Add soaked saffron and yeast mixture
- Add flour to form soft dough
- Shape into loaves or buns
- 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.”