Ingredients
Starter dough
2 packages active dry yeast
1/2 cup warm water
1 cup all-purpose flour
plus 1/3 cup water
Dough
3 3/4 to 4 1/4 cups all-purpose flour
3/4 cup butter
finely grated zest of 1 small lemon (about 1 tablespoon)
1 1/2 tablespoons lemon juice
3/4 cup sugar
1/2 teaspoon salt
2 large eggs (beaten in separate bowls)
For egg wash
1 egg yolk beaten with 1 teaspoon water
For decoration
5 small eggs, preferably colored
Icing for eggs (optional)
Colored sprinkles (optional)
Equipment needed
Greased baking sheet, jelly-roll pan or large tube pan
Directions
Starter dough
Soften yeast in the warm water in a bowl.
Mix in the 1 cup flour, then the 1/3 cup water.
Beat until smooth. Cover.
Let rise in a warm place until doubled (about 1 hour).
Dough
Cream butter with lemon zest and juice.
Mix in one beaten egg at a time, mixing thoroughly after each addition.
Add yeast mixture and beat until blended.
Add about half of the remaining flour and beat thoroughly. Add enough flour to make a soft dough.
Knead on floured surface until smooth.
Form the dough into a ball.
Place in a greased pan. Cover. Let rise in a warm place until doubled.
Punch down dough; divide into thirds. Form into balls. Place in 3 separate greased pans. Cover.
Let rest about 10 minutes.
On lightly floured wooden board, using your hands, roll and stretch each piece into a log about 26 inches long and 3/4 inch thick.
Place the logs side by side.
Loosely braid logs together.
Place the braided logs on a greased baking sheet or jelly-roll pan shape and form into a ring, pressing the ends together. (Alternatively, one can also use a very large well-greased tube pan.)
At even intervals, tuck in the eggs. Cover.
Let rise again until doubled.
Brush the top of the Easter bread logs with the egg yolk and water mixture.
Bake at 375 degrees F. for about 25 minutes, or until the top of the Easter bread is sufficiently browned. When the top of the Easter bread is sufficiently brown cover with aluminum foil and continue baking until the Easter bread is thoroughly cooked -- another 10 to 15 minutes.
Remove and cool.
Make icing (Optional).
Spread the icing on eggs, decorate with colored sprinkles (Optional).
Notes
The recipe in this entry was adapted from one published in the cookbook, "Italian Cookbook, Traditional Recipes Tested for Today's Kitchens" by The Culinary Arts Institute (Chicago: 1971). The cookbook can be borrowed for free on the on-line public library, www.openlibrary.org.... P.S. The original recipe called for colored eggs. Personally, I don't like dyes as they are artificial, so I went with colored sprinkles. As the sprinkles don't attach to the eggs unless there is some icing, I added it. Also, I used a tube pan which is not recommended in the original recipe, but as I find it easier to bake in, that's what I went with. I found this recipe difficult to do, not because the directions are complicated, but because braiding dough takes a fair amount of skill. If one likes baking and is good at it, then this recipe is worth trying. Personal comments and photo: Mary Melfi. |
