Recipe Details

Summary

Name: Easter Crown Bread

Category: Easter

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

1. 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.

2. 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).

3. 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.

4. 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.