Italian Cuisine
Ingredients:
-1 package
Rapid Rise yeast.
- 1 ¼ cups scalded milk, cooled to
room temperature.
- Pinch of salt.
- 1/3 cup butter, softened.
- ½ tsp ground cardamom.
- 2 eggs, beaten.
- ½ cup sugar.
- 3 ½ cups flour.
- 1 egg, beaten with 1 tps of water.
- 6 dyed Easter eggs.
Directions:
- The Easter eggs do not need to be hard
boiled, they cook when the bread bakes.
- In a large mixer bowl, combine
yeast, warm milk, salt, butter, eggs and sugar.
- Add about half the flour and beat
until smooth with dough hook.
- Slowly add the remaining flour to
form stiff dough.
- Don't worry about how much flour it
ends up being, just keep adding until the dough is not sticky anymore.
- Knead until smooth with either
dough hook attachment or turn out on floured board and knead.
- Place in a greased bowl, cover and
let rise in a warm place until doubled, about an hour.
- Punch dough down, divide into 12
pieces.
- Roll each piece to form a 1 inch
thick rope about 14 inches long and, taking two pieces, twist to form a
"braid", pinching the ends, and loop into a circle.
- Place on a greased baking sheet.
Cover and let rise until double, about an hour again. - Brush each bread with
beaten egg wash. Put on the sprinkles.
- In the middle of each bread ring,
gently place an Easter egg, making an indentation with the egg.