- 1 package yeast.
- 1 ¼ cups scalded milk, cooled to room temperature.
- ¼ tsp salt.
- ⅓ cup butter, softened.
- ½ tsp ground cardamom.
- 2 eggs, beaten.
- ½ cup sugar.
- 3 ½ cups flour.
- 1 egg, beaten with 1 tsp of water.
- 6 dyed Easter eggs.
Directions:
1 - The Easter eggs do not need to be hard boiled, they cook when the bread bakes.
2 - In a large mixer bowl, combine yeast, warm milk, salt, butter, eggs and sugar.
3 - Add about half the flour and beat until smooth with dough hook.
4 - Slowly add the remaining flour to form stiff dough.
5 - Don't worry about how much flour it ends up being, just keep adding until the dough is not sticky anymore.
6 - Knead until smooth with either dough hook attachment or turn out on floured board and knead.
7 - Place in a greased bowl, cover and let rise in a warm place until doubled, about an hour.
8 - Punch dough down, divide into 12 pieces.
9 - Roll each piece to form a 1 inch thick rope about 14 inches long and, taking 2 pieces, twist to form a "braid", pinching the ends, and loop into a circle.
10- 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.
11- In the middle of each bread ring, gently place an Easter egg, making an indentation with the egg.