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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 16 |
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I've made this Easter treat for 20 years! Colored hard-cooked eggs baked in the dough give this sweet bread such a festive look. Leave them out and it can be enjoyed anytime of year. My husband especially enjoys this bread with baked ham. -Heather Durante, Wellsburg, Virginia Ingredients:
1/2 cup sugar |
2 packages (1/4 ounce each) active dry yeast |
1 to 2 teaspoons ground cardamom |
1 teaspoon salt |
6 to 6-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 cups milk |
6 tablespoons butter, cubed |
4 eggs |
3 to 6 hard-cooked eggs, unpeeled |
assorted food coloring |
canola oil |
2 tablespoons water |
Directions:
1. In a large bowl, mix sugar, yeast, cardamom, salt and 2 cups flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add 3 eggs; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.
3. Meanwhile, color hard-cooked eggs with food coloring following package directions; let stand until completely dry. Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 24-in. rope. Place ropes on a greased baking sheet and braid. Bring ends together to form a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; place on braid, tucking eggs between ropes and spacing evenly.
4. Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 375°.
5. In a bowl, whisk remaining egg and water; gently brush over dough, avoiding eggs. Bake 28-32 or until golden brown. Remove from pan to a wire rack to cool. Refrigerate leftovers. Yield: 1 loaf (16 slices).
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