Easter Crown Bread

Easter Crown Bread

Ingredients:
3 to 3 1/2 cups all-purpose flour (divided use)
1/4 cup granulated sugar
1 package active dry yeast
1 teaspoon salt
2/3 cup warm milk
2 Tablespoons softened butter or margarine
2 eggs
1/2 cup chopped mixed candied fruit
1/4 cup chopped blanched almonds
1/2 teaspoon anise seed

Directions:
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5 uncooked eggs
Non-toxic egg coloring
Vegetable oil
In a large mixing bowl, combine 1 cup flour, sugar, yeast, and salt. Add the milk and butter and beat with an
electric mixer for 2 minutes on medium. Add the eggs and 1/2 cup flour and beat on high for 2 minutes.
e-book://Pages/easter_recipes.htm 2/16/2003
Easter Recipes of 73
Stir in the fruit, nuts, and anise seed, mixing well. Stir in enough remaining flour to form a soft dough. Turn out
onto a lightly floured surface and knead until smooth and elastic (about 6 to 8 minutes). Place in a greased bowl,
turning once to grease the top. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled
in size (about 1 hour).
About 30 minutes before dough has finished rising, color the 5 eggs (leave them uncooked) with non-toxic dyes.
When dry, lightly rub them with vegetable oil.
Punch down the risen dough. Divide in half. Roll each half into a 24-inch rope. On a greased baking sheet, loosely
twist the two ropes together. Form into a ring and pinch the ends together. Gently split the ropes and tuck the 5
colored uncooked eggs into the openings. Cover and let rise again until doubled (about 30 minutes). Bake in a
350-degree F. oven for 30 to 35 minutes or until a golden brown. Remove from the baking sheet and cool on a
wire rack.
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