Easter Bread (Veneto)

Desserts

Ingredients

Compressed yeast - 3 1/2 cakes

Lukewarm milk

All-purpose flour - 9 cups

Salt

Eggs, well beaten - 6

Granulated sugar - 1 1/4 cups

Melted and cooled butter - 1 cup

Butter for baking sheet

Beaten egg to glaze

Dissolve the yeast in a little lukewarm milk. Sift 2 cups of the flour into a large warmed bowl with a pinch of salt. Add the yeast and work into the flour with enough extra milk to make a smooth dough. Cover the bowl and leave to rise for about 1 hour, or until doubled in bulk. Sift the remaining flour into another bowl and let it warm gently.

When the dough has risen, punch it down and work in half the eggs, half the sugar, 2 1/2 cups of the remaining flour, and finally half the melted butter. Knead vigourously until the dough is smooth and no longer sticky. Cover the bowl and leave to rise again until doubled in bulk. This time it will take about 2 hours.

Punch down the dough again and work in the remaining flour and the remaining eggs, sugar and butter. Knead until smooth and leave too rise for at least 5 hours.

Punch the risen dough down, knead lightly and shape it into 2 or 3 large buns. Transfer them to buttered baking sheets, brush the tops with beaten egg and leave to rise for the final time.

Bake in a moderately hot oven (400F) for 30 to 40 minutes or until the buns are well risen and golden brown.

The dough may be flavored with vanilla, grated orange or lemon rind, or almond extract.