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Easter Twist Recipe
|Milk||1⁄3 Cup (5.33 tbs)|
|Unsalted butter||3 Tablespoon|
|Flour||2 1⁄2 Cup (40 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Active dry yeast||1⁄2 Tablespoon|
|Grated lemon peel||3⁄4 Teaspoon|
|Eggs||5 , uncooked, dyed scarlet|
|Egg white||1 , slightly beaten|
Serving size: Complete recipe
Calories 2170 Calories from Fat 642
% Daily Value*
Total Fat 72 g111.4%
Saturated Fat 34.4 g171.8%
Trans Fat 0 g
Cholesterol 1373.2 mg
Sodium 998.1 mg41.6%
Total Carbohydrates 299 g99.7%
Dietary Fiber 10.6 g42.4%
Sugars 57.5 g
Protein 79 g158.3%
Vitamin A 53.4% Vitamin C 8.5%
Calcium 32.2% Iron 121.1%
*Based on a 2000 Calorie diet
2 Add lemon peel, aniseeds, and egg. Mix thoroughly.
3 Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough.
6 For a wreath, divide into 3 equal pieces and braid, forming into a wreath.
7 Place wreath on greased baking sheet. Place dyed eggs around the wreath, equally apart.
8 Cover; let rise in warm place until double€”about 30 minutes.
9 Brush egg white on top of dough. Bake in preheated 350°F oven about 30 minutes or until done.