Easter Bread Ring
Easter Bread Ring requires approximately 3 hours and 5 minutes from start to finish. For 87 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains about 8g of protein, 11g of fat, and a total of 418 calories. This recipe serves 8. 197 people were glad they tried this recipe. It can be enjoyed any time, but it is especially good for Easter. If you have sprinkles, flour, salt, and a few other ingredients on hand, you can make it. It is brought to you by Allrecipes. It works well as a bread. Overall, this recipe earns a good spoonacular score of 41%. Rainbow Ring Easter Basket Cake, Pumpkin Bread Ring, and Gruyère Bread Ring are very similar to this recipe.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 35 minutes
Ingredients:
1 (0.25 ounce) package active dry yeast
1/2 teaspoon anise seed
1/3 cup chopped blanched almonds
2 tablespoons butter
1/2 cup mixed candied fruit
1 cup confectioners' sugar
2 eggs, room temperature
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons melted shortening
3 tablespoons multicolored sprinkles (jimmies)
1/8 teaspoon vanilla extract
1/4 cup white sugar
1 tablespoon whole milk
Equipment:
mixing bowl
sauce pan
wooden spoon
bowl
plastic wrap
baking sheet
wax paper
toothpicks
oven
wire rack
Cooking instruction summary:
Color the 5 eggs with egg dye. In a large mixing bowl, blend the white sugar, salt, and yeast well with 1 cup of the flour. In a saucepan, combine 2/3 cup milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. Beat vigorously for 2 minutes. Stir in enough flour to make a ball of dough that draws away from the sides of the bowl. Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk, about 1 hour. Meanwhile, combine the fruit, nuts, and anise seed. Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half. Carefully roll each piece into a 24-inch rope--the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm, draft-free place until doubled in bulk, about 1 hour. Bake the bread in a preheated 350 degree F (175 degrees C) oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool. Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles. To make icing: mix together confectioners' sugar, 1 tablespoon whole milk, and vanilla. Kitchen-Friendly View
Step by step:
1. Color the 5 eggs with egg dye. In a large mixing bowl, blend the white sugar, salt, and yeast well with 1 cup of the flour.
2. In a saucepan, combine 2/3 cup milk and butter, heating slowly until liquid is warm and butter is melted.
3. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon.
4. Add eggs and 1/2 cup flour or enough to make a thick batter. Beat vigorously for 2 minutes. Stir in enough flour to make a ball of dough that draws away from the sides of the bowl.
5. Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness.
6. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk, about 1 hour.
7. Meanwhile, combine the fruit, nuts, and anise seed.
8. Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half.
9. Carefully roll each piece into a 24-inch rope--the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well.
10. Brush the dough with melted shortening. Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
11. Bake the bread in a preheated 350 degree F (175 degrees C) oven for about 35 minutes or until a toothpick inserted in a twist comes out clean.
12. Place on a wire rack to cool.
13. Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles. To make icing: mix together confectioners' sugar, 1 tablespoon whole milk, and vanilla.
Nutrition Information:
covered percent of daily need
