Koulitsch (Levantine Easter Bread)

Ingredients

• 61b. of dry, warm flour
• three to four pints of lukewarm milk
• 2oz. of yeast
• the yolks of eight or ten eggs
• five whole eggs
• lib. of butter
• a little more than this quantity of pounded sugar
• half a tablespoonful of salt
• half a teaspoonful of saffron
• lib. of picked raisins
• nearly as much of pounded almonds

Method

1. 1

   Stir the yeast into lukewarm milk and set aside to rise.

2. 2

   Combine flour, milk, and yeast mixture, then add egg yolks, whole eggs, melted butter, sugar, salt, saffron, raisins, and almonds.

3. 3

   Knead thoroughly and let rise for two hours.

4. 4

   Shape into loaves, place a cross on top, brush with egg yolk, sprinkle with almonds, sugar, and currants, and bake until light brown.

Nutrition per serving

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 105. The excerpt below is the record exactly as published.

61b. of dry, warm flour (or a smaller weight suitably proportioned to the rest of the ingredients), stir into this three to four pints of lukewarm milk and 2oz. of yeast previously dissolved in a little milk or water ; set this aside to rise ; add the yolks of eight or ten eggs, then five whole eggs, about lib. of butter melted, a little more than this quantity of pounded sugar, half a table- spoonful of salt, half a teaspoonful of saffron dissolved in a little rum (about half a wineglassful), lib. of picked raisins, and nearly as much of pounded almonds

Cook this with the app: pantry check, scaling, and the assistant.