Tomorrow is Lazarus Saturday! Even though we have to watch Liturgy via livestream, we'll still be gathering together in the kitchen afterward to bake Lazarakia and talk about St. Lazarus.The recipe below is the one I've always used and shared but the past five years or so, I've shaped them a little differently. This way seems to hold the shape better after rising and baking. It's also a bit easier for littles to do on their own. <3 Lazarakia Recipe Ingredients:• 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 extractif available you can also add:• 1 tsp. mahlepi• 1/2 tsp. mastichaDirections:1. Preheat oven to 350 degrees.2. Dissolve yeast in 1/2 cup of the 2 1/2 – 3 cups lukewarm water.3. Add sugar and salt and stire well.4. Add remaining water, oil cinnamon and 6 cups flour and stir the mixture until creamy.5. Slowly add enough of remaining flour to make a medium dough.6. Divide dough into however many Lazarakia you’d like and roll 6-8 inch logs (not too thick.) Pinch off enough for each head.Then, cut three sections (without getting too close to the top) and braid. Take the small piece of dough and roll into a ball for the head and place at the top part of the braid. Add cloves for eyes.7. Place on slightly greased cookie sheets, cover with towel and let rise for about an hour or until almost doubled in size.8. Bake loaves for 20-30 minutes or until hollow when tapped on bottom. May sprinkle with powdered sugar.If you're not following the Pascha in the Desert series on Instagram, make sure to go check it out! I listed a bunch of fun facts about the life of St. Lazarus! I'll be reposting the entire series again tomorrow morning and there are lots of fun, practical and educational activities for families! Just head to my account or search the #orthodoxfamiliestogether hashtag.