Recipe

Grandmother Demanes Easter Bread Dough Recipe

Add Step-by-Step Photos	Linda2230 / All my dishes 6 months, 3 weeks ago This recipe was given to me by my cousin, Kim. Kim's dad was Jimrug1 and my mother's brother. Grandmother prepared this bread every Easter and it is delicious. The texture of the bread dough is very firm, and bakes to the texture similar to a pret... More Prep:120m Cook:18m Servings:25	Linda2230
	middleeasternspices bread dough

Sour Cherry Seed

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Ingredients

2 ½ cups scalded milk cooled to warm. (To make scald milk, pour milk into a sauce pan, on medium heat bring milk almost to a boil ((180 degrees)) then remove from the heat.)

1 ½ cups rendered butter also known as clarifying butter or ghee. (To render butter, simmer the butter skimming off the foam it rises to the top until the butter liquid is clear.) 1 pkg dry yeast + 1/4 cups warm water and a tsp of sugar; or prepare the yeast according to the package directions.

1 ½ tbls of anise seed (This gives the bread its licorice flavor.)

1 ½ tbls ofMahleb - Mahleb=The ground pit of the sour cherry is a sweet/sour flavoring used in Middle Eastern baked goods (breads, cookies and biscuits). The taste is somewhat nutty and bitter. *See my alternative to Mahleb below under "Alterations". It is only a suggestion, if you don't happen to have Mahleb on hand.

Pinch salt

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Syrup:

1 cup milk or cream (I used cream)

½ cup of sugar

1 tbls unsalted butter

1/8 tsp salt

Directions

Mix the warm milk, butter, sugar, yeast, anise seed, mahleb (or substitute), and salt in a large bowl. Add flour gradually – kneading as with bread dough. Cover and let rest for 1 hour. NOTE: this dough doesn’t double in size as with a standard bread dough, it will be very firm in texture.

Roll rope like pieces and then form into doughnut shape circles or whatever shapes you like. I chose to make 3 different shapes just for fun. Place the shaped breads on a lightly greased cookie sheet or a sheet lined with a Silpat and bake at 375 degrees for approximately 15-20 minutes. If you make larger shapes like I did when I shaped the twists and scarf-like shapes, you may need to bake for 20 minutes, if you bake with the smaller doughnut shapes, then you will probably bake them for 15 minutes. Remove the baked bread from the oven and let cool on a rack. NOTE: Making the smaller doughnut shapes will give you approximately 60 doughnuts.

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Syrup – Bring the milk or cream, sugar and butter to a boil, reduce heat and simmer for 5 minutes. Brush over cooled Easter bread while still on the rack.

Enjoy!

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Comments

jimrug1 6 months, 3 weeks ago said:
Great job Judy. This is one pastry that really brings back old memories. Very good with coffee or tea. Next time you make these, I will pay for the overnight shipping..... ;-)~~

lunasea 6 months, 3 weeks ago said:
Judy hon - how wonderful! I can't wait to try this recipe. I don't have Mahleb on hand but sure know where to get it, so I'll snag some and give it a try. I love the shapes you chose - so beautiful and appetizing. I flagged your picture for beauty as well. Thank you for sharing your grandmother's recipe and the family memories. I treasure this kind of recipe...

Hugs,
Vickie

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Alterations

linda2230 6 months, 3 weeks ago said:
*I did not have Mahleb on hand so I did some research and found that you could substitute by with grindinf a 2" cinnamon stick, 3 cloves, and 1 bay leaf which is what I did for this recipe. I will try it next time with the Mahleb.

linda2230 6 months, 3 weeks ago said:
*I did not have Mahleb on hand so I did some research and found that you could substitute by grinding a 2" cinnamon stick, 3 cloves, and 1 bay leaf which is what I did for this recipe. I will try it next time with the Mahleb.

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