Easter Egg Braid
12 eggs in shell, uncooked
Easter egg coloring
1/2 c. milk
1/2 c. sugar
1 tsp. salt
1/2 c. shortening
Grated peel of 2 lemons
2 pkg. dry yeast
1/2 c. warm water
2 eggs, room temperature
4 1/2 c. sifted all-purpose flour
1 egg, beaten
Tiny colored candies
Wash 12 uncooked eggs. Tint shells and set aside at room temperature.
Scald milk; add sugar, salt, shortening and lemon peel. Cool to lukewarm.
Sprinkle yeast on warm water and stir to dissolve.
Add to milk mixture with 2 eggs, slightly beaten, and 2 1/2 cups of the flour. Beat until smooth. Stir in enough remaining flour, a little at a time, to form a dough that is easy to handle. Turn onto lightly floured board and knead until smooth and elastic, 5 to 8 minutes. (If using food processor, knead 45 seconds.)
Place in lightly greased bowl and turn dough to grease top. Cover and let rise in warm place until doubled, about 1 hour. Punch down, cover and let rise again until almost doubled, about 30 minutes.
Recipe makes 2 large braid rings or 12 individual rings as follows: Large Rings: Divide dough into 4 parts. Form each part into a 36" rope. On a greased pizza pan or baking sheet, shape 2 of the ropes into a very loosely braided ring, leaving space for 6 eggs. Repeat with other 2 ropes of dough for a second ring. Insert 6 tinted eggs into spaces in each ring.
Individual Rings: Divide dough into 12 parts. Form each part into a ring around a tinted egg. After forming braids or rings; cover. Let rise until doubled. Brush evenly with beaten egg. Sprinkle with tiny decorating candies. Bake in moderate oven, 375 degrees, for 15 minutes for individual rings, 20 minutes for large rings or until lightly browned. Serve warm.
NOTE: Can be baked the day before using. Refrigerate. At serving time, reheat in moderate oven, 350 degrees, for 8 minutes.
Dorie
http://groups.yahoo.com/group/DoriesRecipeBox/
12 eggs in shell, uncooked
Easter egg coloring
1/2 c. milk
1/2 c. sugar
1 tsp. salt
1/2 c. shortening
Grated peel of 2 lemons
2 pkg. dry yeast
1/2 c. warm water
2 eggs, room temperature
4 1/2 c. sifted all-purpose flour
1 egg, beaten
Tiny colored candies
Wash 12 uncooked eggs. Tint shells and set aside at room temperature.
Scald milk; add sugar, salt, shortening and lemon peel. Cool to lukewarm.
Sprinkle yeast on warm water and stir to dissolve.
Add to milk mixture with 2 eggs, slightly beaten, and 2 1/2 cups of the flour. Beat until smooth. Stir in enough remaining flour, a little at a time, to form a dough that is easy to handle. Turn onto lightly floured board and knead until smooth and elastic, 5 to 8 minutes. (If using food processor, knead 45 seconds.)
Place in lightly greased bowl and turn dough to grease top. Cover and let rise in warm place until doubled, about 1 hour. Punch down, cover and let rise again until almost doubled, about 30 minutes.
Recipe makes 2 large braid rings or 12 individual rings as follows: Large Rings: Divide dough into 4 parts. Form each part into a 36" rope. On a greased pizza pan or baking sheet, shape 2 of the ropes into a very loosely braided ring, leaving space for 6 eggs. Repeat with other 2 ropes of dough for a second ring. Insert 6 tinted eggs into spaces in each ring.
Individual Rings: Divide dough into 12 parts. Form each part into a ring around a tinted egg. After forming braids or rings; cover. Let rise until doubled. Brush evenly with beaten egg. Sprinkle with tiny decorating candies. Bake in moderate oven, 375 degrees, for 15 minutes for individual rings, 20 minutes for large rings or until lightly browned. Serve warm.
NOTE: Can be baked the day before using. Refrigerate. At serving time, reheat in moderate oven, 350 degrees, for 8 minutes.
Dorie
http://groups.yahoo.com/group/DoriesRecipeBox/
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