"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Easter Bread (Boska) Recipe

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This recipe for Easter Bread (Boska), by , is from The Springer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gabrielle Springer
Added: Sunday, April 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 eggs
6 egg yolks
1/4 c. ea. of melted butter & lard (or shortning)
3 c. sugar
1/2 c. sweet cream
1 tsp. anise oil (or extract)
3 tsp. turmeric
1 tsp. salt
1/2 c. whiskey (optional)
large pinch saffron-soak in whiskey-(optional)
4 pkg yeast softened in 1 c. warm water + 2 tsp. sugar
3 c. warm potato water or water
16 c. whole wheat flour (approx.)
2 c. raisins.

Directions:
Directions:
Soften yeast in 1 c. warm water & 2 tsp. sugar.
Beat eggs very well. Add butter, sugar, cream, flavoring, whiskey, saffron. Beat well. Add soften yeast and the 3 cups warm water to first mixture. Add flour and raisins, mix well and knead until it doesn't stick to the hands, at end add flour 1 cup at a time. Should be a soft, spongy dough, not hard. Let rise, punch down, let rise again. This is baked in large greased juice cans (large grapefruit size of dough in each) (may use regular bread pans). Brush with beaten egg before baking. These breads represent the Russian church spires. Decorate with powdered sugar frosting, coconut, and Easter egg candies.

Number Of Servings:
Number Of Servings:
6 Large juice cans or 4 loaves
Personal Notes:
Personal Notes:
This is my Grama Mary's Easter Bread Recipe!

 

 

 

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