Ingredients
5 raw eggs dyed with food coloring
2 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
1 package active dry yeast
2/3 cup milk
2 tablespoons butter
2 teaspoons butter
2 teaspoons vanilla
2 fresh eggs, room temperature
3 tablespoons melted butter
For Sugar Icing:
1/3 cup hot milk
3 cups powdered sugar
dash of vanilla
colored sprinkles for decoration
Directions
Using a food coloring dye, follow directions on box to color raw eggs. Use spring colors: yellow, pink, blue, and green, or any desired color. DO NOT use the standard Easter egg dying kit. Eggs dyed with standard egg dying kits tend to bleed onto the dough more than the eggs dyed with food coloring. Set aside. (This can be done a day ahead.)
In a large mixing bowl, combine 1 cup of flour, sugar, salt, and yeast. Set aside.
In a saucepan, combine milk and butter. Heat over low heat until milk is warm.
With an electric mixer, gradually add warm milk and butter to dry ingredients.
Beat 2 minutes at medium speed, occasionally scraping sides of bowl.
Add vanilla, eggs, and 1/2 cup flour to make a thick batter.
Beat at high speed for 2 additional minutes, scraping sides.
With a wooden spoon, stir in additional flour, or enough flour to make a soft dough.
Turn dough out onto lightly floured surface. Knead until smooth, about 10 minutes.
Place in a greased bowl.
With your finger, form a cross on the dough.
Cover and allow dough to rise until it doubles in bulk, about 1 hour.
Punch dough down on a floured surface and divide in half.
Roll each piece of dough into a 24-inch rope.
Loosely plaited, form into a ring.
Place on a greased baking sheet.
Brush with melted butter.
Place dry colored eggs into apaces in the twists; cover and allow to rise until dough doubles in bulk, about 45 minutes to 1 hour.
Preheat oven to 350 degrees F.
Bake bread for about 30 to 35 minutes, or until golden brown.
Transfer to a wire rack, and cool completely before frosting.
Frost with sugar icing and decorate colored sprinkles.
To Make Sugar Icing
Heat milk, but do not boil.
Sift powdered sugar.
With an electric mixer on medium speed, beat sifted sugar and milk together.
Add vanilla and beat until smooth.
Using a pastry brush, glaze bread and sprinkle with colored sprinkles.
YIELD: 1 loaf
Notes
This recipe was taken from Rizzi DeFabo's cookbook, "Cooking with Rizzi" (Crabtree Press, 2010) with the expressed permission of the author, an award-winning Italian-American chef and owner of "Rizzo's Malabar Inn." "Rizzo's Malabar Inn" is located in southwestern Pennsylvania (126 Rizzo Road, Crabtree, Salem Township). The food served at this restaurant, a local landmark dating back to the 1920s, reflects the culinary traditions of Abruzzo and Molise. Rizzi DeFabo notes in his cookbook that "This bread is traditionally made at Easter. We also make it to display on our Saint Joseph table in March...." Photo: Mary Melfi. |
