Here is the recipe I’ll be using to make our Lazarakia tomorrow. One batch usually yields about a dozen or so.
One recipe made 13 6-7″ pieces. This pic shows them in the different stages.
Here they are baking:
This one is one of the biggest ones!
This is all of them, except for the one Ace ate!
- 4 1/2 tsp. yeast
- 12-14 cups unbleached all-purpose flour
- 1 1/2 cups sugar
- 3 tsp. salt
- 2 1/2 to 3 cups lukewarm water
- 1/2 cup vegetable oil
- 1 tsp. cinnamon
- 1 tsp. aniseed or anise extract
if available you can also add:
- 1 tsp. mahlepi
- 1/2 tsp. masticha
- Preheat oven to 350 degrees.
- Dissolve yeast in 1/2 cup of the 2 1/2 – 3 cups lukewarm water.
- Add sugar and salt and stire well.
- Add remaining water, oil cinnamon and 6 cups flour and stir the mixture until creamy.
- Slowly add enough of remaining flour to make a medium dough.
- Divide dough into however many Lazarakia you’d like and roll into logs. Cut slits for arms and legs. Cross arms across chest and pinch a head.
- Place on slightly greased cookie sheets, cover with towel and let rise for about an hour or until almost doubled in size.
- Bake loaves for 20-30 minutes or until hollow when tapped on bottom.
I hope everyone has a blessed Saturday of Lazarus!
Most holy St. Lazarus pray unto God for us!