6 eggs – 5 for the bread and 1 for the eggwash
3 tbs, (2 packages ) yeast
1 c sugar
1 c milk
1 c unsalted butter, melted and warm
8 c all-purpose flour, sifted
1 lemon, the zest only
2 tbs cognac
1 ts salt
Filling
1 c plum jam
1/2 c candied orange peels or orange jam
1/2 c walnuts pieces
Topping
1 tbs crystal sugar
20 whole almonds, blanched and peeled
Warm the milk to no° F, pour in a medium bowl and sprinkle the yeast on top. Mix gently and set aside for ten minutes, it should become bubbly. Beat the eggs and sugar to pale yellow color. Add the butter, milk, lemon zest, cognac and salt. Mix until the ingredients are well incorporated. Gradually add to the sifted flour and mix with a wooden spoon to make a soft moist dough. Transfer to a floured kneading surface. Knead with hands for about 20 minutes or until smooth.
Place the dough in a greased bowl, cover with blankets and let it rise for about 2-3 hours until it doubles. Divide the dough to two parts. Roll out gently one part, divide to three strips and make a braid. Roll out the second part to 1/2-inch thick rectangles. Smear with the jam mixture and make a roll. Place the loafs in deep oiled baking pans. Cover them and let them rise in a warm place for about 45 minutes. Preheat the oven to 350° F. Mix one egg with a tablespoon of water and brush the pastry with this eggwash. Sprinkle with sugar and stud with almonds. Bake for 40-45 minutes covered with aluminum foil. Uncover for the last five minutes and bake until golden and the toothpick comes out clean. Baking time varies depending on the oven.
The recipe is for one Easter Bread and I-2 Rolls.