Pascha Recipes

Easter Crown Bread

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Ingredients

  • 3 to 3 1/2 cups all-purpose flour, divided
  • 1/4 cup granulated sugar
  • 1 package active dry yeast
  • 1 teaspoon salt
  • 2/3 cup warm milk
  • 2 tablespoons softened butter
  • 2 eggs
  • 1/2 cup chopped mixed candied fruit
  • 1/4 cup chopped blanched almonds
  • 1/2 teaspoon anise seed
  • 5 uncooked eggs
  • Non-toxic egg coloring
  • Vegetable oil

Instructions

  1. In a large mixing bowl, combine 1 cup flour, sugar, yeast and salt.
  2. Add the milk and butter and beat with an electric mixer for 2 minutes on medium speed.
  3. Add the eggs and 1/2 cup flour and beat on high speed for 2 minutes.
  4. Stir in the fruit, nuts and anise seed, mixing well.
  5. 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).
  6. 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).
  7. About 30 minutes before dough has finished rising in the machine, color the 6 eggs (leave them uncooked) with non-toxic dyes. When dry, lightly rub them with vegetable oil.
  8. 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.
  9. Gently split the ropes and tuck the 5 colored uncooked eggs into the openings. Cover and let rise again until doubled (about 30 minutes).
  10. Bake in a 350 degrees F oven for 30 to 35 minutes or until a golden brown.
  11. Remove from the baking sheet and cool on a wire rack.

Notes

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.



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