1 packet of fresh yeast
1/4 cup of warm water
1 tablespoon of sugar
1/2 cup of milk
1/2 cup of butter or margarine
3/4 cup of all-purpose flour
1 teaspoon of salt
4 eggs, slightly beaten
grated rind and juice of 1 lemon
5 to 5 1/2 cups of all-purpose flour
2 hard-boiled eggs with shells
1 packet of fresh yeast
1/4 cup of warm water
1 tablespoon of sugar
1/2 cup of milk
1/2 cup of butter or margarine
3/4 cup of all-purpose flour
1 teaspoon of salt
4 eggs, slightly beaten
grated rind and juice of 1 lemon
5 to 5 1/2 cups of all-purpose flour
2 hard-boiled eggs with shells
Dissolve the yeast in warm water and add the sugar, whisking well
Scald the milk, add the butter or margarine, and let it rest until the butter is melted and the milk is warm
Add the yeast mixture
Add the sugar, salt, eggs, lemon juice and zest, stirring well
Add the flour, one cup at a time, compressing the dough well until it becomes soft and pliable
Place it on a floured surface and work the dough until it is smooth
Place it in a greased bowl, cover with a cloth, and let it rest in a protected place for 2 hours
Remove the dough from the bowl and knead several times
Reserve a piece of dough about the size of an orange and set aside for decoration
Divide the remaining dough into two equal parts and shape into two round balls
Place each ball in two greased, 22.5 cm diameter round cake pans
Cover with a cloth and let it rest in a protected place until it has doubled in volume, about 35-45 minutes
Place an egg in the center of each ball, pressing it gently to keep it in place
Divide the reserved dough into four parts
Shape into rolls about 22 cm long and form a cross over each egg
Bake in a moderate oven (170°C) for 30-35 minutes
Let cool, then serve
