ITALIAN EASTER EGG BASKET (PUPA CU L'OVA)
This is a traditional treat brought over from Italy which is made for the celebration of Easter. I have fond memories of my mother making this each year. I don't know how to describe this tasty treat. It's not a cake nor is it a cookie. It's somewhere in between. All I know is that I like it, it's delicious and I enjoy it very much Please feel free to alter this recipe in any way. For instance, some people prefer almond flavoring instead anise. Whatever suggestions or changes you make in either the quantities of ingredients or methods please let everyone know the results through the "Comments" section. I'm sure that any recipe can be improved upon.
Provided by Chef 468640
Categories Dessert
Time 55m
Yield 6 Baskets, 6 serving(s)
Number Of Ingredients 7
Steps:
- Thoroughly mix first two ingredients.
- Add eggs one at a time and completely mix after each.
- Add the extract and beat until smooth.
- Whisk flour and baking powder together and add to egg mixture just enough to make a workable dough.
- Roll a piece of dough into a ball and flatten it to make a 4-inch diameter round onto cookie sheet.
- Roll some dough into a 1/4-inch diameter "rope" and cut 2 pieces enough to crisscross a raw egg which is placed in the center of the round and the edges sealed.o.
- Repeat until all six eggs are used up and bake at 350 degrees F. 20-25 minutes or until golden brown.
- Leftover scraps of dough can be shaped into cookies and baked along with the egg baskets.
EASTER "BASKETS" BREAD
This recipe has been passed down from generations of my family. We have it every year during this time, its a sweet bread that is great for breakfast.
Provided by Jennifer Iadevaia
Categories Yeast Breads
Time 2h20m
Yield 8 "Baskets"
Number Of Ingredients 9
Steps:
- In a large bowl throughly mix 2 cups flour, sugar, salt and undissolved Fleischmann's Active Dry Yeast.
- Combine milk, water and Fleischmann's Margarine in a saucepan.
- Heat over low heat until liquids are very warm (120 F- 130 F).
- Margarine does not need to melt.
- Gradually add liquids to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- Add 3 eggs and 3/4 cup flour.
- Beat at high speed 2 minutes, scraping bowl occasionally.
- Stir in enough additional flour to make a soft dough.
- Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.
- Place in greased bowl, turning to grease top.
- Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
- Punch dough down; turn out onto lightly floured board.
- Divide dough into 8 equal pieces.
- Take about 1/4 of each piece and set aside.
- Shape larger pieces into round balls.
- On greased baking sheets, press large pieces of dough down into circles, about 1/2 inch thick.
- Place a hard-cooked egg in center of each.
- Divide each of the remaining 8 pieces of dough in half.
- Shape each into 2 ropes, cross in an"X" over each egg and tuck underneath dough.
- Cover; let rise.
- Keep free from draft, until doubled in bulk.
- Sprinkle"baskets" with colored nonpareils.
- Bake at 350 F degrees for 20 to 25 minutes.
- Remove from baking sheets and serve cooled with whipped butter or jelly.
EASTER "EGG" BREAD
My grandmother used to make Easter Egg breads, but she used to make small individual braided "baskets" with an egg nestled in the center under the handle. This recipe is very similar to hers, but makes one large loaf instead. This recipe is from the April 1983 issue of Good Housekeeping magazine. Prep time includes 3 hours rising time.
Provided by Dee514
Categories Yeast Breads
Time 4h30m
Yield 1 Loaf
Number Of Ingredients 12
Steps:
- In a large bowl, mix together 1 cup flour, sugar, salt and yeast.
- Heat butter and milk to 125°-130°F.
- With mixer on low, beat warm liquid into flour mixture until well blended.
- Increase speed to medium and continue beating for 2 minutes.
- Beat in 2 eggs, 1 egg white and 1/2 cup flour.
- Continue beating for 2 more minutes.
- By hand, stir in lemon peel and 1 to 1 1/4 cups flour.
- Place dough on a lightly floured board, and knead for about 5 minutes adding about 1/2 to 1 cup flour while kneading.
- Shape dough into a ball and place in a well greased (buttered) bowl, turn dough to grease the top.
- Cover and let rise in a warm draft free place until doubled (about 1 1/2 hours).
- Punch down dough, turn on to a lightly floured board, divide dough in half and allow it to rest for 15 minutes.
- Grease a large round pizza pan or cookie sheet.
- To shape the dough into ropes without stretching it, hold a dough half in both hands and gently"shake" it (don't pull it) into a rope.
- Place the ropes of dough side by side on the pan and turning the pan as you work, loosely twist the ropes into a ring forming 5"nests" for the colored eggs.
- Cover, and let rise again until doubled (about 1 1/2 hours).
- Preheat oven to 350°F.
- Carefully insert the raw colored eggs into the"nests" by gently spreading the dough apart to make space (its best not to let the raw eggs touch the pan, it causes them to crack).
- Beat the egg yolk with 1 teaspoon water and brush dough with egg wash.
- Bake bread about 30 minutes or until deep golden brown.
- Carefully slide bread off the pan on to a wire rack, and let cool.
- Note: The colored raw eggs end up being"hard cooked.
- ".
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