Preparation time: 7 Hours
Cooking time: 30-60 minutes
Serves: 5-9 loaves
Dietary guidance: v
1 lb Butter
1 can Evaporated Milk
¼ cup Olive Oil
3 pkgs Yeast
3 tsp + 4 cups Sugar
1½ tsp Cinnamon
6 lbs Flour
2 Tbsp Milk
2 Tbsp Sesame Seeds
Melt the butter in the milk, add olive oil and set aside. Dissolve yeast in warm water,
add 3 tsp sugar, set aside. Beat 12 eggs with the cinnamon and sugar. Put ½ the
ï¬‚our in a very large bowl. Add the egg mixture, gradually add ï¬‚our, then the butter
mixture, continue to add ï¬‚our as you need it. Add the yeast. Mix with oiled hands,
greasing the sides of the pan as you are taking the dough from the sides.
Smear a bit of oil on the top of the dough ball. Let rise 3 hours.
Knead the dough. Put a dough ball, slightly larger than the palm of your hand, in the
center of a greased pan. Roll smaller dough balls into strips, tie into a knot. Place the
knots around the sides of the large dough ball in the pan. Mix milk and 1 egg yolk,
lightly brush the dough with the egg wash. Apply the sesame seeds by touching an
oiled ï¬nger to the sesame seeds then to the dough. Snip a cross in the center or
place a red hard boiled egg in the center. Let rise.
When the dough is double in size bake at 350 degrees for 30 minutes for small pans and up
to 60 minutes for large pans.