Easter Bread Recipes – Braided and Bunny Bread
Easter Breads are a great tradition and making celebrating this holiday very spwcial indeed. Here Easter Bread Ring with Eggs – Breaided Easter Bread – Bunny Bread – Easter Biscuits Recipes.
Braided Easter Bread with Eggs and Bunny Bread both make wonderful edible centerpieces and are sure to delight you family and guests. Hot Easter biscuits are perfect for brunch and dinner. Even as a novice I was able to folow this recipe and make the Easter Bread Ring.
EASTER BREAD RING –
1/4 cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast
3 cups all-purpose flour
2/3 cup milk
2 tablespoons butter
2 eggs, room temperature
1/2 cup mixed candied fruit
1/3 cup chopped blanched almonds
1/2 teaspoon anise seed
2 tablespoons melted shortening
1 cup confectioners’ sugar
1 tablespoon whole milk
1/8 teaspoon vanilla extract
3 tablespoons multicolored sprinkles (jimmies)
1. 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.
2. 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.
3. 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.
4. Meanwhile, combine the fruit, nuts, and anise seed.
5. 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.
6. 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.
7. 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.
8. 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.
Makes 1 loaf. Braided Easter Bread
BRAIDED EASTER BREAD
2 1/2 cups all-purpose flour, divided 1/4 cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast 2/3 cup milk2 tablespoons butter
5 whole eggs, dyed if desired 2 tablespoons butter, melted
In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1
1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes.
Brush risen loaf with melted butter.
Bake in preheated oven for 50 to 55 minutes, or until golden. Makes 1 1 pound loaf.
2 pk Yeast, quick rise 1/2 c Sugar
1 1/2 ts Salt
4 1/2 c Flour, divided 6 tb Margarine
1 c water
2 Eggs, lg,
reserve 1 egg white 8 Hershey Kisses, milk chocolate 1 tb Sugar, confectioners
In bowl, combine yeast, sugar, salt, and 1 cup flour.
In saucepan over medium heat, heat margarine and water until very warm (125 degrees).
With mixer at low speed, beat liquid into dry ingredients. At medium speed, beat 2 minutes. Reserve 1 egg white; beat in egg and egg yolk with 1 cup flour; beat 2 minutes. Stir in 2 1/4 cups flour.
Turn dough onto floured surface and knead until smooth and elastic, about 5 minutes, working in about 1/4 cup flour while kneading. Shape dough into ball; cover and let rest 15 minutes.
Preheat oven to 375 degrees. Grease 2 cookie sheets. Cut dough into eighths.
For 1 bunny; cut 1 piece dough in half; shape half into ball, with a kiss in center, for body. Place on cookie sheet.
Cut other half in half; shape half into ball; brush with egg white; place next to large ball, tucking slightly under it for head.
From remaining half, pinch off 3/4-inch piece for tail and shape 2 ears. Brush tail and ears with egg white; tuck slightly under bunny.
Brush body with egg white. Make 3 more bunnies.
Bake 15 minutes or until browned. Cool on rack. Repeat to make 4 more.
Mix confectioners’ sugar with about 1/4 teaspoon water and a hint of red food coloring (for pink); use to draw face on bunnies.
12oz (350g) plain flour
1 tsp. mixed spice
6oz (150g) butter
4oz (100g) caster sugar
3oz (75g) currants
1 lemon, finely grated rind
1 egg beaten
1 tbsp. milk
Sift flour, salt and spice into a bowl. Rub in butter, add sugar, currants and lemon rind. Beat egg and milk, add to make a pliable dough. Roll out just under a quarter inch (5mm) thick. Cut out biscuits using a 3inch(75cm) fluted cutter and transfer to lightly greased baking sheets. Use scraps to make more biscuits.
Bake at 375F, 190C for 10-12 minutes.
Cool on a wire rack.