Easter Cheoreg No.2, Gladys

Description

10 eggs
2 ½ cups sugar
3 1/2 cups Milk
1 pound of butter
1 Tsbp Crisco
15 cups or (5lbs) Gold Medal flour - minus 1 cup
3 teaspoon baking powder
2 ½ Teaspoon ground mahleb
3 yeast cakes

Follow instructions as preceding recipe *do not decrease sugar* 400° oven. Sift flour and put it in a large bowl. Make a hole in center. Dissolve yeast, melt the butter, beat the eggs, and pour all this into the hole in the flour. Add the rest of ingredients. Blend flour with liquid gradually, first with spoon then with your hands. Knead the dough for about ½ hour or until your hands stay free of dough. Cover the dough well and let stand for 4 to 5 hours to rise. Then divide into 4 balls. Cut each ball into 3 slices, roll each slice with the palm of your hands, and braid the 3 rolls together. Let the braids stand for a while on the greased baking sheet until they rise some more. Then brush them with egg yoke. Put blanched almonds on top, or sprinkle with sesame seeds.

Bake 45 minutes in 400° oven until golden brown.

This recipe is adapted from the original. In some cases it is difficult to read. One can always use the original and adapt as they see fit.