RECIPE: REC: Easter Sweet Bread....

RECIPE:
C

charlie

Well-known member
Easter Sweet Bread

Recipe By :Clair Criscuolo

1/2 cup milk

8 ounces butter -- (2 sticks) cut into several pieces

5 eggs

2 teaspoons lemon extract

1 cup sugar

1/2 teaspoon salt

Grated zest of 1 orange

1/2 cup fresh orange juice -- (about 1 orange)

1/4 cup warm water

1 tablespoon active dry yeast

5 cups all-purpose flour -- unbleached

1 teaspoon baking powder

***ANISETTE GLAZE***

2 cups confectioners sugar -- sifted

2 tablespoons anisette

2 tablespoons milk

1. Heat the milk and butter in a pot over medium heat until the butter melts and the milk scalds. Turn into a large bowl. Set aside for about 20 minutes to cool slightly.

2. Using a whisk beat the eggs, lemon extract, sugar, salt, orange zest, and juice into the milk mixture.

3. Measure the warm water into a bowl. Sprinkle the yeast over the water, stir briefly to mix, and set aside to proof for about 10 minutes, or until it foams. In a separate bowl, combine the flour and baking powder. Stir to mix.

4. After the yeast has proofed, add it to the liquid mixture and beat well with a whisk. Add the flour mixture all at once and beat with a spoon.

5. Preheat the oven to 325 degrees. Spray a 10-inch tube pan with nonstick cooking spray. Turn the batter into the prepared pan, using a rubber spatula to scrape out the bowl and to smooth the top of the batter. Bake for 1 hour, or until the top is golden brown and a cake tester inserted into the center comes out clean. Turn out to cool slightly before cutting. If desired, drizzle with Anisette Glaze.

For Anisette Glaze: Combine the ingredients in a bowl. Stir until smooth and creamy. Use immediately.

 
hiya Charlie. do you happen to have a recipe for those sesame seed covered

little cookie gems they sell in the NYC Italian bakeries? I've got the anise biscotti and pignoli cookie recipes but can't find one for the sesame seed cookies.

also, my cannoli filling seemed a bit "grainy". I'm going to try putting the ricotta into my food processor with a steel blade and giving it a whirl and then whipping it in the kitchen aid, does that sound like it would work to you?

TIA & happy bunny smileys/smile.gif

 
I have two Randi--can't make my mind up to which I like better--REC: Biscotti Regina)

Sesame Seed Cookies (Biscotti Regina)

Recipe By :Nancy Verde Barr

3 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter -- softened
4 tablespoons vegetable shortening
2 eggs -- lightly beaten
1/4 cup milk
2 teaspoons vanilla extract
3/4 cup sesame seeds
water

Preheat the oven to 375 degrees. Lightly grease a cookie sheet.

Sift the flour, sugar, baking powder, and salt together into a bowl. Blend in the butter and shortening until the mixture resembles coarse meal. Make a well in the center and add the eggs, milk, and vanilla. Gradually incorporate the dry ingredients to make a soft dougnh.

Divide the dough into 4 pieces. Form each piece into a long roll 1/2-inch in diameter. Cut into 2-inch pieces. Brush with water and roll in the sesame seeds. Place 1-inch apart on the cookie sheet. Bake 20 to 25 minutes, or until golden brown. Cool on a rack. Store in an airtight container.

Source:
"We Called It Macaroni"
Yield:
"3 Dozen Cookies"

 
And from our own Peg W--REC: Regina Italian Sesame Cookies...

Regina Italian Sesame Cookies

1 Cup Vegetable shortening
2 Eggs
1/2 Cup Milk -- plus
1 tablespoon Milk
4 Cups flour
1 Cup sugar
1 Tablespoon baking powder
1/4 Teaspoon salt
1/2 Teaspoon Cardamom
1 Teaspoon Lemon Extract
Sesame Seeds -- to Roll (approx 1/4 cup)

Preheat oven to 375 degrees. Sift together flour, sugar. baking powder, salt, and cardamom in a large bowl.
Cut in the shortening to the size of small peas.
Stir in eggs, lightly beaten, and lemon extract.
Stir in the milk 1 tablespoon at a time. Mixing after each addition.
Mix everything together thoroughly.
Break off in walnut size pieces and roll in the hands to about 1 1/2 inches long.
Flatten slightly and roll in the sesame seeds.
Place on cookie sheet 3/4 inch apart.
Bake for 12 to 15 minutes or until very lightly browned.



Source:
"Gail's"
S(Forum Member):
"Peg W"
Start to Finish Time:
"0:40"
T(Baking Time):
"0:15"

 
Ricotta in the processor will do the trick--I sometimes do that & use for a topping instead of cream

 
Dear Charlie, I am looking forward to making this recipe for Easter, I'll write back to let you know

 
thank you, thank you smileys/smile.gif I'll have to make some so my friends will understand what I

wail about missing so much.

 
Charlie: results of Easter Bread: EXTREMELY DELICIOUS!!! A KEEPER

but might I offer 2 suggestions:

1) Cut anise extract to 2 teaspoons instead of a full tablespoon- reason: over powering too strong, takes away from the delicious bread

2) Use a kitchen aide to mix batter- on 6 speed for 3 1/2 minuts- reason: evenly distributes ingredients.

Trust me on this: This Easter Bread will continue to be traditional for me & my family, everyone trully enjoys it and I am going to give this recipe out to my family and friends.

Thank you for an incredible recipe. I rate it 100% delicious best I've ever had regarding Easter Bread.

 
Me too, I love anise. The bread is so delicious that a mild hint of anise complements the bread

By the way, it didn't last..... all gone!!!!!

 
I must be blind.....

I read the recipe twice, and I don't see any anise extract in it.
Lemon extract is in the dough, and anisette is in the glaze.
Am I reading the wrong recipe???

BTW, Charlie, we're with you on the sambuca. And we can't decide if we like the clear or the nero better. I guess we'll just have to keep tasting...smileys/smile.gif

 
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