You are here

Easter Egg Bread

editor's picture
Ingredients
  Dry yeast 1 Tablespoon
  Warm water 1⁄2 Cup (8 tbs) (105° To 115°)
  Boiling water 1⁄2 Cup (8 tbs)
  Ground cinnamon 1 Teaspoon
  Eggs 3
  Sugar 3⁄4 Cup (12 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Warm milk 1⁄2 Cup (8 tbs)
  All purpose flour 6 Cup (96 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Egg yolk 1 , beaten
  Hard boiled eggs 10 (Unshelled And Dyed)
  Powdered sugar 1 1⁄2 Cup (24 tbs), sifted
  Milk decorator candies 3 Tablespoon
Directions

Dissolve yeast in warm water; let stand 5 minutes.
Combine boiling water and cinnamon, stirring well; set aside.
Combine 3 eggs and 3/4 cup sugar in a large mixing bowl; beat well, Add butter, and beat until blended.
Skim off 1/4 cup clear cinnamon water, and add to egg mixture.
Discard remaining cinnamon water.
Stir in yeast mixture and V2 cup warm milk, blending well.
Combine flour, baking powder, and salt; mix well.
Gradually stir dry ingredients into batter to make soft dough.
Turn dough out onto a lightly floured surface, and knead 8 to 10 minutes or until smooth and elastic.
Divide dough into quarters.
Roll each quarter into a 22-inch rope.
Pinch 2 ropes together at one end to seal.
Twist ropes together.
Shape twist into a ring, and pinch ends together to seal.
Place on a greased baking sheet.
Repeat with remaining 2 ropes.
Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk.
Brush rings with beaten egg yolk.
Bake at 350°F for 25 minutes or until golden brown.
Gently push 5 dyed eggs into each loaf immediately when loaves are removed from oven.
Combine powdered sugar and 2 to 3 tablespoons milk, stirring well.
Drizzle over bread while warm; sprinkle with decorator candies.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Drink: 
Alcohol
Servings: 
2

Rate It

Your rating: None
3.89
Average: 3.9 (20 votes)