Easter Dessert
INGREDIENTS:
3 c All-purpose flour; (divided
-use) (up to 3-1/2)
1/4 c Granulated sugar
1 pk Active dry yeast
1 ts Salt
2/3 c Warm milk
2 tb Softened butter or margarine
2 Eggs
1/2 c Chopped mixed candied fruit
1/4 c Chopped blanched almonds
1/2 ts Aniseed
5 Uncooked eggs
Non-toxic egg coloring
Vegetable oil
3 c All-purpose flour; (divided
-use) (up to 3-1/2)
1/4 c Granulated sugar
1 pk Active dry yeast
1 ts Salt
2/3 c Warm milk
2 tb Softened butter or margarine
2 Eggs
1/2 c Chopped mixed candied fruit
1/4 c Chopped blanched almonds
1/2 ts Aniseed
5 Uncooked eggs
Non-toxic egg coloring
Vegetable oil
To decorate this pretty Easter crown, you will need 5 colored eggs but they must be UNCOOKED. Be sure to use non-toxic dyes as you color them.
In a large mixing bowl, combine 1 cup flour, sugar, yeast, and salt. Add the milk and butter and beat with an electric mixer for 2 minutes on medium. Add the eggs and 1/2 cup flour and beat on high for 2 minutes.
Stir in the fruit, nuts, and aniseed, mixing well. Stir in enough remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic (about 6 to 8 minutes). Place in a greased bowl, turning once to grease the top. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).
Meanwhile, color 5 eggs (leave them uncooked) with non-toxic dyes. When dry, lightly rub them with vegetable oil.
Punch down the risen dough. Divide in half. Roll each half into a 24-inch rope. On a greased baking sheet, loosely twist the two ropes together. Form into a ring and pinch the ends together. Gently split the ropes and tuck the 5 colored uncooked eggs into the openings. Cover and let rise again until doubled (about 30 minutes). Bake in a 350-degree F. oven for 30 to 35 minutes or until a golden brown. Remove from the baking sheet and cool on a wire rack.
In a large mixing bowl, combine 1 cup flour, sugar, yeast, and salt. Add the milk and butter and beat with an electric mixer for 2 minutes on medium. Add the eggs and 1/2 cup flour and beat on high for 2 minutes.
Stir in the fruit, nuts, and aniseed, mixing well. Stir in enough remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic (about 6 to 8 minutes). Place in a greased bowl, turning once to grease the top. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).
Meanwhile, color 5 eggs (leave them uncooked) with non-toxic dyes. When dry, lightly rub them with vegetable oil.
Punch down the risen dough. Divide in half. Roll each half into a 24-inch rope. On a greased baking sheet, loosely twist the two ropes together. Form into a ring and pinch the ends together. Gently split the ropes and tuck the 5 colored uncooked eggs into the openings. Cover and let rise again until doubled (about 30 minutes). Bake in a 350-degree F. oven for 30 to 35 minutes or until a golden brown. Remove from the baking sheet and cool on a wire rack.