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Easter Egg Bread #3

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  • 3 c Flour; unsifted
  • 1/2 c Mixed candied fruits
  • 1/4 c Sugar
  • 1/4 c Blanched almonds; chopped
  • 1 ts Salt
  • 1/2 ts Anise seeds
  • 1 pk Active dry yeast
  • Melted margarine
  • 2/3 c Milk
  • 5 Colored raw eggs
  • 2 tb Margarine
  • Powdered sugar
  • 2 Eggs; room temperature
  • Colored sprinkles


In a large bowl, mix 1 cup flour, sugar, salt and yeast. Combine milk and 2 tablespoons margarine in a sauce pan and heat over low heat until warm. (Margarine does not need to be melted). 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 kneak 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 350oF oven. Cool on rack, frost with powdered sugar and sprinkles.
Source: "The Yankee Kitchen" 04-02-93 (#4) [Deb from Boston]
From archives. Downloaded from Glen's MM Recipe Archive,