Easter Egg Bread
Easter Egg Bread
I've made this Easter treat for 20 years! Colored hard-boiled eggs baked in the dough give this sweet bread such a festive look. Leave them out and it can be enjoyed any time of year. My husband especially enjoys this bread with baked ham.
Ingreadient
- 1/2 cup sugar
- 1 package (1/4 ounce) active dry yeast
- 1 to 2 teaspoons ground cardamom
- 1 teaspoon salt
- 6 to 6-1/2 cups all-purpose flour
- 1-1/2 cups 2% milk
- 6 tablespoons butter, cubed
- 3 large eggs, room temperature
- 3 to 6 hard-boiled large eggs, unpeeled
- Assorted food coloring
- Canola oil
- 1 tablespoon heavy whipping cream
- 1 large egg yolk
Direction
- 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 on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes.
- Meanwhile, dye hard-boiled 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; arrange on braid, tucking them carefully between ropes.
- Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 375°.
- In a bowl, whisk egg yolk and cream; gently brush over dough, avoiding eggs. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool. Refrigerate leftovers.
