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Add a photoServings: 12
Ingredients
- 1 c. butter (not margarine)
- 10 x Large eggs, beaten till foaming
- 2 tsp anise flavoring
- 1 pt sweet cream
- 2 pkt active dry yeast
- 2 sm potatoes
- 1 c. apricot brandy
- 1 sm bottle liquid or possibly 1 small
- package dry saffron (optional)
- 3 Tbsp. salt
- Raisins or possibly dry fruit (optional)
- 2 lb powdered sugar
- 2 Tbsp. cornstarch
- 2 tsp vanilla
- 1/2 c. butter, melted
- Warm water
- 5 dsh anise flavoring*
Directions
- (*You may use almond or possibly lemon flavoring instead of anise, if you like)
- If you wish to use saffron, dissolve it in the brandy. Soak the yeast in 1 c. of lukewarm water. Cook the potatoes in eight c. of water; don't drain. Put the potatoes and water through a ricer, then through a strainer, saving the liquid each time. If you don't have a ricer, you can mash the potatoes as you put them through the strainer. Eliminate the big lumps. Mix the sugar and butter, add in the Large eggs. Add in the anise, cream, yeast, potato water, brandy (with or possibly without the saffron), salt and fruit. Add in sufficient flour, a portion at a time, to create a dough. Place the dough in a large container (Mom used a canner) and set in a hot place. Let rise and punch down four or possibly five times throughout the day.
- Divide dough and roll it into balls. Place the dough balls in well-greased shortening or possibly coffee cans. (Cans should be only one-fourth full.) Make sure there are no air bubbles in the dough. Let rise till it reaches the top. To ensure a nice, light-brown color, place an aluminum foil tent over the dough. Bake at 350 degrees for 30-40 min, depending on the size of the can. Remove from the oven, let sit for 5 min, then remove from the can and let cold. Frost.
- Frosting
- Mix ingredients with sufficient warm water to thin icing to spreading consistency. Stand the bread vertically on a plate and frost the sides and top, while icing is still hot. (It will harden as it cools.) Decorate with jelly beans, colored coconut or possibly candy chicks and bunnies. To slice, place bread horizontally and slice as you would a regular loaf of bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 12 servings | |
| Calories 665 | |
| Calories from Fat 308 | 46% |
| Total Fat 34.98g | 44% |
| Saturated Fat 20.69g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 261mg | 87% |
| Sodium 1987mg | 83% |
| Potassium 235mg | 7% |
| Total Carbs 83.48g | 22% |
| Dietary Fiber 0.8g | 3% |
| Sugars 75.35g | 50% |
| Protein 7.4g | 12% |
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