EASTER BREAD RING
This recipe is from Italy. The Italians love it, especially at Easter time.
Provided by MARBALET
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 3h5m
Yield 6
Number Of Ingredients 16
Steps:
- Color the 5 eggs with egg dye. In a large mixing bowl, blend the white sugar, salt, and yeast well with 1 cup of the flour.
- In a saucepan, combine 2/3 cup milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. Beat vigorously for 2 minutes. Stir in enough flour to make a ball of dough that draws away from the sides of the bowl.
- Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk, about 1 hour.
- Meanwhile, combine the fruit, nuts, and anise seed.
- Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half.
- Carefully roll each piece into a 24-inch rope--the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
- Bake the bread in a preheated 350 degree F (175 degrees C) oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool.
- Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles. To make icing: mix together confectioners' sugar, 1 tablespoon whole milk, and vanilla.
Nutrition Facts : Calories 654.6 calories, Carbohydrate 100.5 g, Cholesterol 251 mg, Fat 20.8 g, Fiber 3.3 g, Protein 17.1 g, SaturatedFat 6.1 g, Sodium 564.2 mg, Sugar 34.9 g
EASTER BREAD RING
Here is a decorative and delicious bread for your dinner table that looks like a basket filled with painted Easter eggs!! It's easy to make: roll dough into 24-inch ropes then twist them together and join the ends to form a ring. Place hard boiled eggs into the "basket" before you let the dough rise. The finishing touch: carefully paint the eggs after the bread has been baked.
Provided by Chef mariajane
Categories Yeast Breads
Time 35m
Yield 1 Bread Ring
Number Of Ingredients 16
Steps:
- BREAD:.
- In a large bowl, combine 3 cups flour with the sugar, yeast, orange zest, and salt. Mix until well blended.
- In a saucepan, heat the milk over medium high heat until just boiling. Remove from the heat; add the shortening and stir until melted. Stir in the orange juice and vanilla. Cool to 120°F Pour the milk mixture and the beaten eggs over the flour mixture.
- Mix until a soft and sticky dough forms. Slowly stir in enough of the remaining flour to make a soft dough. Knead for 8-10 minutes. Place in a lightly greased bowl, cover with plstic wrap and place in a warm draft free spot and let rise 1 1/2 to 2 hours. Punch down dough, cover with plastic and refrigerate overnight.
- Grease or line a baking sheet with parchment paper. Remove the dough from the refrigerator; punch it down. Divide dough in half. On a floured surface, roll each piece into a rope, about 24-inches long. Twist the ropes together; place the dough on prepared baking sheet. joining the ends together to form a ring shape.
- Push the hard boiled eggs, on their sides, between the spaces in the twisted rope around ring. Cover bread with a piece of lightly greased plastic wrap. Let rise until doubled in size, about 1 1/2 -2 hours.
- Heat oven to 350°F Place the bread in the oven and bake for 5 minutes. Bat egg with 1 tablespoons milk. Brush bread with egg wash; return to oven and bake for 25-30 minutes, until golden brown. Cool on wire rack.
- GARNISH:.
- Place a few drops of liquid food coloring in a small dish. Using a cotton swab or small paint brush, carefully color each dyed egg. Let dry fully before drizzling on Orange Glaze.
- ORANGE GLAZE:.
- In a small bowl, combine glaze ingredients: stir until smooth. Drizzle over cooled bread.
EASTER EGG BREAD
I've made this Easter treat for 20 years! Colored hard-cooked eggs baked in the dough give this sweet bread such a festive look. Leave them out and it can be enjoyed anytime of year. My husband especially enjoys this bread with baked ham. -Heather Durante, Wellsburg, West Virginia
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 12
Steps:
- In a large bowl, mix sugar, yeast, cardamom, salt and 2 cups flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add 3 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Meanwhile, dye hard-boiled eggs with food coloring following package directions. Let stand until completely dry., Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 24-in. rope. Place ropes on a greased baking sheet and braid. Bring ends together to form a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes., Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 375°., In a bowl, whisk remaining egg and water; gently brush over dough, avoiding eggs. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool. Refrigerate leftovers.
Nutrition Facts : Calories 281 calories, Fat 8g fat (4g saturated fat), Cholesterol 107mg cholesterol, Sodium 231mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 1g fiber), Protein 9g protein.
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EASTER EGG BREAD RING RECIPE | MYRECIPES
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- STIR 2 cups flour, sugar, yeast, lemon peel, cinnamon and salt in large bowl. Microwave 3/4 cup milk, water and shortening in microwave-safe bowl on HIGH 1 to 1 1/2 minutes or until very warm (120° to 130°F). (Shortening will not melt completely.) Gradually beat into flour mixture, using electric mixer on low speed. Add 2 eggs and vanilla. Beat an additional 2 minutes. Stir in just enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Knead in nuts or raisins, if desired. Loosely cover with plastic wrap coated with cooking spray. Let rest 10 minutes.
- COAT baking sheet with cooking spray. Divide dough in half. Roll each piece into a 30-inch rope on a lightly floured surface. Loosely twist the ropes together; transfer dough to prepared baking sheet, pinching ends together to create a circular ring. Coat the outside of a custard cup with cooking spray. Invert and place in center of ring to maintain circular hole in center during baking. Gently separate dough ropes in 6 areas to create spaces for dyed eggs. Arrange dyed eggs on dough and gently press down. Coat ring lightly with cooking spray. Loosely cover with plastic wrap. Let rise in warm place until doubled in size, about 45 minutes.
- HEAT oven to 350°F. Whisk remaining egg and 1 tablespoon milk until frothy. Brush bread dough with egg mixture. Bake 30 to 35 minutes or until golden brown. Remove from baking sheet and cool until slightly warm on wire rack. Lift bread to remove custard cup.
- To make optional glaze: COMBINE frosting and 2 teaspoons lemon juice or water in small bowl until smooth, adding additional juice or water to reach desired consistency. Drizzle over bread. Best served same day.
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