The tradition of making an egg bread that holds one or more dyed Easter Eggs is a tradition that spread around the world. Here’s a wonderful, easy recipe that works every time.
- 3 Cups flour, unsifted
- 1/4 Cup sugar
- 1 teaspoon salt
- 1 package active dry yeast
- 2/3 Cup milk
- 2 Tablespoon butter
- 2 eggs, room temperature
- 1/2 Cup mixed candied fruits
- 1/4 Cup blanched almonds, chopped
- 1/2 teaspoon anise seeds
- melted butter
- 5 colored raw eggs
- powdered sugar
- colored sprinkles
- In a large bowl, mix 1 Cup flour, sugar, salt and yeast. Combine milk and 2 Tablespoons butter in a sauce pan and heat over low heat until warm. (Butter does not need to be melted, just softened.)
- Gradually add to the dry ingredients and beat 2 minutes on medium speed, scraping side occasionally. Add the eggs and / Cup of flour, beat on high speed for 2 minutes.
- Stir in enough flour to make a soft dough.
- Put on a floured board and knead until smooth and elastic. Place in a greased bowl and turn one to coat. Cover and let rise for 1 hours.
- Combine fruit, nuts and seeds. Punch down dough and knead in fruit mixture.
- Divide in half and roll each into a 24" long rope and braid loosely to form a ring on a greased cookie sheet. Put the raw eggs in the spaces, cover and let rise until double about 1 hour.
- Bake 30-35 minutes in a preheated 350 degrees F oven. Cool on rack, frost with powdered sugar and sprinkles.
- Yields 1 loaf
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