Babees Easter Bread Epicurious Recipes

Steps:

• Line two large baking sheets with parchment paper. Butter paper.
• For 1 doll, use 1 ball of dough:
• Cut off 1/3 of ball. From smaller piece, pinch off golf-ball-sized piece. On lightly floured surface, roll largest piece of dough into 20-inch-long rope. Roll medium-sized piece into 10-inch-long rope. Divide smallest piece into 2 pieces and roll each into thin 5-inch-long rope.
• On floured surface, form longest rope into inverted "U" shape. Arrange medium-sized rope with 1 end intersecting top center of "U," to form 3 strands of equal length. Gently press where ropes intersect to adhere.
• Gently braid strands, tucking last inch under to form round bottom. Gently press 1 dyed egg into braid about 1 inch from top. Using remaining 2 thin ropes, form cross over egg, pressing ends to adhere to body of doll. Using tines of fork, make 4 crimps on bottom of doll to form "feet." Using spatula or bench scraper, carefully transfer doll to baking sheet, leaving room for second doll alongside.
• Repeat entire process with remaining 2 balls of dough to make 2 more dolls, arranging third doll by itself on 2nd baking sheet. Loosely cover dolls with buttered plastic wrap. Let rise in warm, draft-free place until doubled in bulk, about 45 minutes to 1 hour.
• Preheat oven to 325°F. Bake dolls 35 minutes. In small bowl, whisk together egg, sugar, and 2 tablespoons water until sugar is dissolved. Brush dolls with egg mixture and bake until very deep golden brown and knife inserted into center comes out clean, about 10 minutes more. Transfer to wire rack and cool completely. (Dolls will keep, wrapped well in plastic wrap, 1 week at room temperature or 6 to 8 weeks frozen.)

Steps:

• Mix together 1 teaspoon sugar, yeast and warm water.
• Let this proof for 10 minutes.
• Mix together the eggs, 1/2 cup sugar, butter, salt, 2 cups of flour, orange zest and extract.
• Beat until blended well.
• Add yeast mixture and 3 more cups of flour and mix well.
• Use dough hook to add the remaining 1/2 cup flour. This also can be done by kneading it into the dough.
• Even if using the dough hook on a Kitchen Aid mixer, dump dough out onto a lightly floured board and knead until smooth.
• Place into a well buttered bowl.
• Turn once, cover and let rise for 2 hours or until doubled in size.
• Punch dough down.
• The dough can be now shaped into several ways.
• For a wreath, cut dough into 3 pieces. Make a loose braid. Place on a greased cookie sheet.
• Form into a circle to create the wreath. Pinch the ends together.
• For a double braided loaf, cut dough in half.
• Take one half and cut off 1/4 of the dough. Set this aside.
• Cut the larger piece into 3 pieces. Braid the loaf normally from the middle.
• Turn and braid the other side going under this time. Then repeat for with the smaller piece. Place onto of larger loaf and pinch to secure it.
• If you braid normally from one side to the other, the bread will be very thick on one end.
• You can also use loaf pans.
• Bake in a 350 degrees until golden. Approximately 30 minutes
• If a darker golden color is desired, you can brush with an egg was before baking.
• The bread is done when it is golden and lightly brown on the bottom.
• The bread will sound hollow when patted on the bottom.
• Make a glaze with 10x and water. Not too thin. Sprinkle with non parallels