1/4 c Sugar
1 ts Salt
1 pk Active dry yeast
3 1/2 c All-purpose flour
2 tb Butter
2/3 c Milk
9 Eggs
2 tb Grated lemon peel
Easter-egg coloring kit
1 ts Water
From: bmcswain@email.unc.edu (Burgess Mcswain)
Date: Tue, 14 Mar 1995 03:24:40 +0000
In bowl, mix sugar, salt, yeast, and 1 cup flour. Heat butter and milk
until very warm(125F.). With mixer at low speed, beat liquid into dry
ingredients. At medium, beat 2 minutes. Beat in 2 eggs, 1 egg white, and
3/4 cup flour; beat 2 minutes. Stir in lemon peel and 1 1/4 cups flour.
On floured surface, knead dough about 5 minutes, working in about 1/2 cup
flour; place in greased bowl, turning to grease top. Cover; let rise in
warm place until doubled, about 1 1/2 hours.
Meanwhile, dye 6 eggs your favorite colors, following label directions from
Easter-egg coloring kit, but do not hard-cook eggs; set aside.
Punch down dough; turn onto floured surface; cover for 25 minutes.
Grease large cookie sheet. Cut dough in half; form each half into a
30-inch long rope. On cookie sheet, twist ropes together to form ring,
leaving holes for 5 eggs. Cover; let rise until doubled, about 1 1/2 hours
Preheat oven to 350F. Insert raw, colored eggs into holes in twist; place
1 egg in center. In cup, beat egg yolk with water; use to brush dough. Bake
30 minutes or until golden. Cool on wire rack. Yields 1 loaf.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings