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Classic Easter Twist Recipe
|Active dry yeast||1⁄2 Tablespoon|
|Warm water||6 Tablespoon (1/4 Cup Plus 2 Tablespoons, 105ÃÂ°- 115ÃÂ°F)|
|Anise liqueur||1 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Grated orange peel||1⁄2 Teaspoon|
|Milk||1⁄4 Cup (4 tbs)|
|Unsalted butter||3 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Flour||2 Cup (32 tbs)|
|Sliced almonds||3 Tablespoon|
|Coarsely chopped almonds||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2288 Calories from Fat 951
% Daily Value*
Total Fat 107 g164.6%
Saturated Fat 31.6 g157.9%
Trans Fat 0 g
Cholesterol 499 mg
Sodium 603.3 mg25.1%
Total Carbohydrates 279 g93.1%
Dietary Fiber 24.1 g96.5%
Sugars 64.1 g
Protein 63 g126.4%
Vitamin A 33.2% Vitamin C 6.2%
Calcium 49.4% Iron 104.2%
*Based on a 2000 Calorie diet
2 In another saucepan, heat milk, butter, salt, and sugar to warm (105°-115°F).
3 Combine 1 cup flour, yeast mixture, spice mixture, milk mixture, and egg in bowl. Mix thoroughly.
4 Add sliced almonds and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
5 Punch down dough. Divide dough in half; roll into 2 equal-size ropes. Twist loosely.
6 Place on greased baking sheet. Cover; let rise until almost double€” about 30 minutes.
7 Brush loaf with egg yolk. Sprinkle with almonds. Bake in a preheated 350°F oven 40€”55 minutes or until done. Cool on wire rack.