Easter Bread (also called Bosca)

Easter Bread (also called Bosca)
• 12 egg yolks
• 1 pt. sweet cream
• 1 qt. milk
• 3 c. sugar
• 1 stick butter
• 1 tsp. anise
• 1 Tbsp. vanilla
• 1 tsp. lemon extract
• 1 small pkg. saffron
• 1 Tbsp. salt
• 2 pkg. dry yeast
• 16 c. all-purpose flour
• ½ c. warm water
Featured in: FN 1513
“North Dakota Food and Culture
A Taste of World Cuisine”
• Mix yeast with ½ c. warm water and 2 Tbsp. of sugar. Heat cream,
milk and butter until butter melts. Add saffron to soak. Cool to
lukewarm. Beat egg yolks until fluffy. Add extracts. Add yeast mixture
and liquids. Stir enough flour to make soft dough (somewhat sticky).
Knead for eight to 10 minutes. Place in a greased bowl; turn once.
Cover; let rise until doubled in bulk. This is very slow rising and takes
about four hours, depending on room temperature. Punch down. Divide into
18 equal-sized balls.
Makes 36 servings. Per serving: 360 calories, 9 grams (g) fat, 12 g protein, 56 g
carbohydrate and 250 mg sodium.