This recipe has been in my family for generations, with very special memories of making this with my grandmother Lu, the day before Easter, and having this with a piping hot cup of coffee on Easter morning! Even though my grandmother is no longer here, I carry on this tradition of making this special bread every Easter, and hope that my children will also carry on this tradition as I have. Enjoy and Happy Easter!
1Soak orange and lemon rinds with the whisky in a glass jar with lid (or airtight container) and refrigerate the night before preparing bread.
2To prepare bread: Add yeast into 3/4 cup of warm water, and let stand several minutes until foamy.
Melt shortening in large pot over low heat. Turn off heat, and add to shortening, stirring in with wooden spoon, sugar, yeast, eggs and orange extract. Then, mix in flour, salt and orange/lemon mixture, kneading together in pot until dough pulls away from sides and forms a ball. Remove from pot, and continue to knead on floured surface until dough is elastic, if too sticky, add additional flour until right consistency. Transfer dough back to pot and cover with kitchen towels and store in a warm place at least 5 hours or overnight until dough doubles in size.
3Preheat oven to 375 degrees.
Spray a large bundt pan with baking spray.
Remove dough from pot, and knead slightly on floured surface.
Transfer to prepared pan, and bake for approximately 45 minutes, or until golden brown, and when toothpick inserted, comes out clean.
4Remove from oven, and cool in pan about 20 minutes.
Invert onto serving plate.
Using a hand mixer, beat egg whites with 1/4 cup sugar until peaks form.
Spread on top of bread and garnish with colored sprinkles.