Last modified on 3 April 2014, at 14:38

Cookbook:Penia

Penia
Category Bread recipes
Servings ~7
Time prep: 45 min
1st rise: 12 hours
2nd rise: 2-3 hours
baking: 20 min
Difficulty Medium

Cookbook | Ingredients | Recipes

IngredientsEdit

  • 6 eggs
  • 1 cup sugar
  • 1/2 cup (120g) of butter melted
  • 1.5 yeast cakes (or 3 packs of dried yeast, use 2 when making 6 eggs)
  • 1/4 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
  • 5-6 cup flour (enough to feel right)

ProcedureEdit

  1. Dissolve the yeast cakes (yeast cakes seem to work better than dry yeast) in the warm water and set aside
  2. Beat eggs until fluffy
  3. Add sugar and beat
  4. Add melted butter and beat--add salt
  5. Add the juices and spices next
  6. Next add the water-yeast mix and stir until well blended
  7. Add flour, mix until ready for kneading
  8. Knead thoroughly (until dough springs back when finger-poked)
  9. Allow dough to rise overnight, 12 hours or doubled in size
  10. Shape the 7 or so portions into round loaves or into the shape of dolls
  11. Allow to rise for 2 to 3 hours
  12. Bake at 275°-300° F (around 140 - 160c) for 15-20 minutes

Notes, tips, and variationsEdit

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!