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Easter Egg Ring Recipe
|Milk||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Sifted all purpose flour||3 Cup (48 tbs)|
|Anise oil||3 Drop|
|Eggs||6 (Uncooked, White Shell Ones)|
|Food coloring||3 Drop (Easter Egg Coloring)|
Calories 394 Calories from Fat 99
% Daily Value*
Total Fat 11 g17.1%
Saturated Fat 4.8 g24.2%
Trans Fat 0 g
Cholesterol 259.4 mg
Sodium 415.1 mg17.3%
Total Carbohydrates 58 g19.3%
Dietary Fiber 1.9 g7.7%
Sugars 9.9 g
Protein 15 g29.8%
Vitamin A 8.6% Vitamin C 0.01%
Calcium 6.4% Iron 23.2%
*Based on a 2000 Calorie diet
1. In a small saucepan, scald milk with 2 tablespoons of butter or margarine.
2. Stir in the sugar and salt. Cool till mixture becomes lukewarm
3. In a large bowl, place moderately warm water and dissolve the yeast.
4. Stir in the milk mixture and 1 beaten egg.
5. Gradually stir in 1 cup of flour along with the oil of anise (Available at local drugstore). Slowly stir in the remaining flour to for a stiff dough. Knead constantly.
6. On a floured pastry board, continue kneading the dough until it becomes smooth and elastic. Sprinkle flour constantly so that the dough does stick to the board.
7. In a medium size bowl, place the dough and cover with a clean towel. Keep aside in the warm place for 1 hour or until dough rises to double it’s bulk.
8. In the meanwhile prepare the uncooked eggs. The egg-Easter coloring will have instructions at the back on how to best utilize it. Rub or tint the uncooked eggs with the Easter coloring as per the instructions given on the bottle or container.
9. Puncture the rise down and place on the pastry board. Using a rolling pin, turn out the dough, constantly sprinkling the flour on the board so that the dough doesn’t stick
10. Divide into sixths- that would mean 6 divisions.
11. Roll each sixth into a rope, 12 inches long.
12. Braid 3 ropes together on one side of a large baking sheet; braid remaining ropes on other side. Form braids into one large circle, pinching ends together to make a tight seal.
13. Place each egg, large end up, in braid, spacing eggs evenly around ring. (The tiny air space in the large rounded end of the egg will keep it from cracking open during baking.)
14. Cover with clean towel; let rise in warm place, away from draft, 1 hour, or until double in bulk.
15. In a moderate oven, bake at 375 Deg Fahrenheit for 30 minutes until surface is golden brown.
16. Coat well with butter and margarine.
17. Serve warm with hot coffee or tea. It is an ideal snack for visiting guests and can often be accompaniment with whipped cream