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Easter Crown Bread
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
- 5 uncooked eggs
- Non-toxic egg coloring
- Vegetable oil
- 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.
- 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).
- About 30 minutes before dough has finished rising in the machine, color
the 5 eggs (leave them uncooked) with non-toxic dyes. When dry, lightly rub
them with vegetable oil. 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 degrees F oven for 30 to 35 minutes or until a golden brown.
- Remove from the baking sheet and cool on a wire rack.