Easter Crown
Bread
submitted
by Sandy Cook
To decorate this pretty Easter crown, you will need
5 colored eggs but they must be UNCOOKED. Be sure to use non-toxic
dyes as you color them.
3 to 3 1/2 cups all-purpose flour (divided use)
1/4 cup granulated sugar
1 package active dry yeast
1 teaspoon salt
2/3 cup warm milk
2 Tablespoons softened butter or margarine
2 eggs
1/2 cup chopped mixed candied fruit
1/4 cup chopped blanched almonds
1/2 teaspoon anise seed
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5 uncooked eggs
Non-toxic egg coloring
Vegetable oil
In a large mixing bowl, combine 1 cup flour, sugar, yeast, and salt.
Add the milk and butter and beat with an electric mixer for 2 minutes
on medium. Add the eggs and 1/2 cup flour and beat on high for 2 minutes.
Stir in the fruit, nuts, and anise seed, mixing well. Stir in enough
remaining flour to form a soft dough. Turn out onto a lightly floured
surface and knead until smooth and elastic (about 6 to 8 minutes). Place
in a greased bowl, turning once to grease the top. Cover with a damp
cloth or plastic wrap and let rise in a warm place until doubled in size
(about 1 hour).
About 30 minutes before dough has finished rising, color the 5 eggs
(leave them uncooked) with non-toxic dyes. When dry, lightly rub them
with vegetable oil.
Punch down the risen dough. Divide in half. Roll each half into a 24-inch
rope. On a greased baking sheet, loosely twist the two ropes together.
Form into a ring and pinch the ends together. Gently split the ropes
and tuck the 5 colored uncooked eggs into the openings. Cover and let
rise again until doubled (about 30 minutes). Bake in a 350-degree F.
oven for 30 to 35 minutes or until a golden brown. Remove from the baking
sheet and cool on a wire rack.
