This is a traditional Easter Bread recipe that is a cross between a cake and a bread, with a
nice texture well suited to be served at breakfast or with coffee.
8 Cups Flour
2 Teaspoons Vanilla
2 Cups Of Sugar
2 Cups Of Milk
2 Teaspoons Cinnamon
1 Cup Crisco Oil
2 Teaspoons Baking Powder
Zest From 1 1/2 Lemons, Finely Chopped
Make a mound with 6 cups of the flour on a board or the counter, creating a well in the center.
Using a fork or your fingers, begin alternating the liquid and other dry ingredients into the well,
mixing into the flour at the sides. Continue to mix until all the ingredients are combined, adding additional flour as needed
to make a workable dough. Begin to knead the dough and continue until it is smooth. Divide into 4 equal parts and shape into coils.
Brush the tops lightly with the milk, and sprinkle on both the sugar and the sprinkles.
Bake at 350 degree F. oven for about 40 minutes or until golden in color.
Note: Do not freeze if you have used the colored sprinkles, as the colors will run when defrosted.
Nonna Lina ~ 2003