Cookbook:Penia
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| Penia | |
|---|---|
| Category: | Bread recipes |
| Servings: | ~7 |
| Time: | prep: 45 min 1st rise: 12 hours 2nd rise: 2-3 hours baking: 20 min |
| Difficulty: |  |
[edit] Ingredients
- 12 eggs
- 2 cup sugar
- 1/2 cup (120g) of butter melted
- 3 yeast cakes Fleischmann's Active Dry 3 packs(use 2 when making 6 eggs)
- 1/2 cup (120ml) of warm water
- Juice and zest of 2 lemons OR
- 1 tbl lemon extract
- 1 fl oz anise extract (1 small bottle)
- 6 tbl anise seed (1 bottle)
- 1 tsp salt
- 10-12 cup flour (enough to feel right)
[edit] Procedure
- Dissolve the yeast cakes (yeast cakes seem to work better than dry yeast) in the warm water and set aside
- Beat eggs until fluffy
- Add sugar and beat
- Add melted butter and beat--add salt
- Add the juices and spices next
- Next add the water-yeast mix and stir until well blended
- Add flour, mix until ready for kneading
- Knead thoroughly (until dough springs back when finger-poked)
- Allow dough to rise overnight, 12 hours or doubled in size
- Shape the 7 or so portions into round loaves or into the shape of dolls
- Allow to rise for 2 to 3 hours
- Bake at 275°-300° F (around 140 - 160c) for 15-20 minutes
[edit] Notes, tips, and variations
Alternately it is shaped into a couple of large rings with shell-on hard boiled eggs embedded in the dough at the cardinal points. The eggs were a symbol of resurrection and the four directions the sign of the cross.
Don't forget the sweet glaze; 1lb (450g) of confectioners' sugar enough water to make it spreadable. Spread on each loaf and cover generously with colorful sprinkles!
