Italian Easter Bread1

  • Portie: 4 personen
  • Kooktijd: 20 minuten
  • Bekeken: 824 x



  1. In a mixing bowl, combine 1 cup flour, sugar, yeast and salt
  2. Add milk and butter; beat 2 minutes on medium speed
  3. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high
  4. Stir in fruit, nuts and aniseed; mix well
  5. Stir in enough remaining flour to form a soft dough
  6. Turn onto a lightly floured board; knead until smooth, 6-8 minutes
  7. Place in a greased bowl; turn once
  8. Cover and let rise in a warm place until doubled; about 1 hour
  9. If desired, dye remaining eggs while you wait for the dough to rise (leave them uncooked and use nontoxic dye); lightly rub with oil
  10. Punch dough down
  11. Divide in half; roll each piece into a 24" rope
  12. Loosely twist ropes together; place on a greased baking sheet and form into a ring
  13. Pinch ends together
  14. Gently split ropes and tuck eggs into openings
  15. Cover and let rise until doubled, about 30 min
  16. Bake at 350 degrees for 30-35 minutes or until golden brown
  17. Remove from pan; cool on a wire rack

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