2 c Plus 2 teaspoons water;
-divided
4 ts White vinegar
4 Eggs; (see Note)
4 Different food colors
1 lb Frozen bread dough; thawed
1/3 c Confectioners’ sugar
In each of 4 cups or small bowls, combine 1/2 cup water and 1 teaspoon
vinegar. Add about 1/4 teaspoon of a different food color to each cup.
Place 1 egg in each cup and allow to sit until the desired color is
attained, turning the eggs occasionally with a spoon . Remove to paper
towels to drain and dry completely. Divide the dough into thirds. On a
lightly floured surface, roll each piece of dough into a 24-inch rope.
Braid the strips together then place on a baking sheet and form into a
ring, pinching the ends together to seal. Tuck the colored eggs into the
braid, spacing them evenly. Cover loosely with plastic wrap and let rise at
room temperature for 1 hour, or until doubled in size. Preheat the oven to
375 degrees F. Bake for 25 to 30 minutes, or until golden brown. Allow to
cool slightly. In a small bowl, combine the confectioners’ sugar and the
remaining 2 teaspoons water, stirring until thoroughly blended. Brush the
warm bread with the sugar glaze, being careful not to coat the colored
eggs. Serve warm, or cover and chill until ready to serve.
NOTE: Feel free to decorate the eggs any way you like, but remember they
need to be raw when you start (so they don’t overcook).
Yields
1 servings