Easter Basket Bread And Lemon Buns Recipe
Ingredients
| 1 package active dry yeast or 1 cake compressed yeast | ||
| Water | 1/4 Cup (16 tbs) | |
| Milk | 3/4 Cup (16 tbs), scalded | |
| 1 package lemon pudding | ||
| 1/4 cup butter, margarine, or shortening | ||
| Salt | 1/2 Teaspoon | |
| All purpose flour | 4 1/2 Cup (16 tbs) | |
| Eggs | 3 , beaten | |
| 8 uncooked eggs in shell | ||
| Egg | 1 , beaten | |
| Water | 1 Tablespoon | |
| Candy decorettes | ||
Directions
Soften active dry yeast in warm water or compressed yeast in lukewarm water.
Pour scalded milk over pudding mix, butter, and salt.
Stir till butter melts and pudding dissolves; cool to lukewarm.
Add 1 1/2 cups of the flour and mix well.
Stir in softened yeast and 3 beaten eggs; beat well.
Gradually add remaining flour (or a little more or less to make soft dough).
Turn out on lightly floured surface.
Knead till smooth and elastic (8 to 10 minutes).
Place in lightly greased bowl, turning once.
Cover; let rise till double (about 1 1/4 hours).
Punch down; let rise again till almost double (45 to 60 minutes).
Turn out on lightly floured surface and divide dough in fourths; form in balls.
Cover; let rest 10 minutes.
Shape 3 parts into strands, each 20 inches long; braid.
Fit braid into greased 9 x1 1/2-inch round pan.
Tuck 4 uncooked eggs into braid to match picture.
Divide remaining piece of dough in 5 parts.
Shape 4 of these in round buns and place on greased baking sheet.
Press an egg in center of each.
Divide remaining dough in 4 equal parts.
Roll each in pencil-like strip, 16 inches long.
Cut in 4-inch strips.
Crisscross 2 strips over each egg in buns and in braid, pressing ends gently into dough.
Cover and let rise till almost double (about 45 minutes).
Brush all with mixture of beaten egg and water; sprinkle with decorates.
Bake in moderate oven (375°) for about 25 to 30 minutes for Easter Basket and about 15 minutes for Buns.
Pour scalded milk over pudding mix, butter, and salt.
Stir till butter melts and pudding dissolves; cool to lukewarm.
Add 1 1/2 cups of the flour and mix well.
Stir in softened yeast and 3 beaten eggs; beat well.
Gradually add remaining flour (or a little more or less to make soft dough).
Turn out on lightly floured surface.
Knead till smooth and elastic (8 to 10 minutes).
Place in lightly greased bowl, turning once.
Cover; let rise till double (about 1 1/4 hours).
Punch down; let rise again till almost double (45 to 60 minutes).
Turn out on lightly floured surface and divide dough in fourths; form in balls.
Cover; let rest 10 minutes.
Shape 3 parts into strands, each 20 inches long; braid.
Fit braid into greased 9 x1 1/2-inch round pan.
Tuck 4 uncooked eggs into braid to match picture.
Divide remaining piece of dough in 5 parts.
Shape 4 of these in round buns and place on greased baking sheet.
Press an egg in center of each.
Divide remaining dough in 4 equal parts.
Roll each in pencil-like strip, 16 inches long.
Cut in 4-inch strips.
Crisscross 2 strips over each egg in buns and in braid, pressing ends gently into dough.
Cover and let rise till almost double (about 45 minutes).
Brush all with mixture of beaten egg and water; sprinkle with decorates.
Bake in moderate oven (375°) for about 25 to 30 minutes for Easter Basket and about 15 minutes for Buns.
Chef
