In a large bowl, mix 1
cup flour, sugar, salt and yeast. Combine milk and 2 tablespoons margarine in a
sauce pan and heat over low heat until warm. (Margarine does not need to be
melted). Gradually add to the dry ingredients and beat 2 minutes on medium
speed, scraping side occasionally. Add the eggs and / cup of flour, beat on
high speed for 2 minutes. Stir in enough flour to make a soft dough. Put on a
floured board and kneak until smooth and elastic. Place in a greased bowl and
turn one to coat. Cover and let rise for 1 hours.
Combine fruit, nuts and seeds. Punch down dough and knead in fruit mixture.
Divide in half and roll each into a 24" long rope and braid loosely to
form a ring on a greased cookie sheet. Put the raw eggs in the spaces, cover
and let rise until double about 1 hour. Bake 30-35 minutes in a preheated 350F
oven. Cool on rack, frost with powdered sugar and sprinkles.
Easter
Hot Cross Buns Recipe
1/4 c Water, lukewarm
1/2 c Granulated sugar
1 pk Active dry yeast [1 tb]
3 1/2 c All-purpose flour
2 tb Cinnamon
1 ts Nutmeg
1/2 ts Salt
1/4 ts Ground cloves
3/4 c Milk, warm
1/4 c Butter, melted
1 Egg
1 Egg yolk
1/2 c Currants
1/4 c Mixed candied peel, chopped
GLAZE-------- 2 tb Granulated sugar 2 tb Water
ICING--------- 1/2 c Icing sugar 2 ts Water
Combine warm water with 1 tb of the sugar; sprinkle yeast over top. Let
stand for 10 minutes or until frothy. Meanwhile, in large bowl, blend together
remaining sugar, flour, cinnamon, nutmeg, salt and cloves; make a well in
centre.
In small bowl, whisk together milk, butter, egg and egg yolk; pour into well.
Pour in yeast mixture. Using wooden spoon, stir until soft dough forms. Turn
out onto lightly floured surface; knead for 8 minutes or until smooth and
elastic.
Place in greased bowl, turning to grease all over. Cover with plastic wrap; let
rise in warm place for 1 hour or until doubled in bulk. Punch down; turn out
onto floured surface; knead in currants and peel.
Shape into 12-inch log; cut into 9 even pieces. Stretch, tuck and pinch sides
of dough all around to meet underneath. Using cupped hand, roll into seamless
ball. Place 2 inches apart on greased baking sheet. Cover and let rise for 35
minutes or until impression remains when dough is poked.
Bake buns in 400F 200C oven for about 16 minutes or until golden brown. Glaze:
In saucepan, stir sugar with water over medium heat until dissolved. Brush over
buns. Let cool.
Icing: Stir together icing sugar and water. Using piping bag fitted with round
tip, pipe cross on top of each cooled bun.
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Italian
Easter Bread Recipe
1/4 c Sugar
1 ts Salt 1 pk Dry yeast
2 1/2 To 3-1/2 cups unbleached -flour
2/3 c Milk
2 tb Butter
2 Eggs, at room temperature
1/2 c Mixed candied fruit
1/3 c Chopped blanched almonds.
1/2 ts Anise seed
2 tb Melted shortening
5 Uncooked eggs colored with -Easter Egg Dye
ICING: 1 c Confectioner's sugar
1 tb Milk
1/8 ts Vanilla
colored sprinkles
In a large mixing bowl, blend the sugar, salt, and yeast well with 1 cup of
the flour. In a saucepan, combine 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. Then 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 double in
bulk, about 1 hour.
Bake the bread in a preheated 350 F 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.
Greek
Easter Bread Recipe
Makes 2 Loaves
1 pk Dry yeast
1/2 c Warm water
1/2 c Boiling water
1 ts Cinnamon
3/4 c Sugar
3 Eggs
1/4 c Butter; melted
1/2 c Warm milk
1 ts Baking powder
1/2 ts Salt
5 c Flour (all-purpose)
1 Egg yolk; beaten
Sesame seeds
5 Eggs; hard-cooked; unshelled -and dyed red
Soften yeast in warm water and set aside. Combine boiling water and
cinnamon; set aside. Combine sugar and eggs; beat well. Add melted butter to
egg mixture and beat again. Skim off 1/4 cup clear cinnamon water and add along
with yeast and milk to egg mixture, blending well.
Combine dry ingredients and add to batter; knead dough until smooth and
elastic, about 10 minutes. Shape dough to fit into 2 greased 8 inch round pans;
crisscross 2 strips of dough over each loaf. Cover and let rise in a warm place
until doubled in bulk. Brush loaves with beaten egg yolk and sprinkle with
sesame seeds. Bake at 350 degrees for 25 minutes or until brown. Push dyed eggs
into bread immediately when loaves are removed from oven.
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