Page 38 - FLIPBOOK NEW

EASTER BREAD RING

Ingredients
4 cups f lour 4 teaspoons baking powder
pinch of salt 1/2 cup butter

4 eggs 1/4 cup orange juice
1 cup sugar 1 teaspoon vanilla
4 raw eggs colored sprinkles

Instructions
Preheat oven 375 degrees. Lightly grease a baking dish. In a large bowl, combine
f lour, baking powder and salt. Cut in butter. Add eggs one at a time and beat after

each egg. Add orange juice, sugar and vanilla and mix until dough is manageable.
Knead for 10 minutes. Place in a bowl; cover and let stand for 1/2 hour. Sprinkle f lour
on clean surface. Divide dough evenly forming 2 ropes. Weave ropes to form a circle.
Insert colored eggs in between ropes. Seal the ends together and place on the
greased baking pan. Brush with egg yolk. Decorate with colored sprinkles.

Bake for 45 minutes or until golden brown.

ITALIAN EASTER BREAD

Ingredients
1 cup sugar 3 teaspoons baking powder

6 cups f lour 5 eggs lightly beaten
1/4 melted better 1 cup milk
1 teaspoon lemon or vanilla extract sprinkles

1 egg yolk with a splash of water mixed for the egg wash

Instructions
Combine sugar, baking powder and f lour and make a well in the center. Add eggs and

melted butter and then add the milk and extract into the center and work into a
dough. Place dough on a f loured board and knead until dough is no longer sticky.
Sprinkle additional f lour as needed. Separate into 2 equal pieced and roll into a 20

inch long rope. Braid them together and place on a lightly greased pan. Brush with
egg wash and spread sprinkles on top. Bake in a 350 degree oven for 25-30 minutes.
You can place uncooked colored eggs in the braid as well.

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