Italian Easter Bread

Name: Italian Easter Bread
Ingredients: 2 pkg. active dry yeast; 1 c. scalded milk (cooled); 1/2 c. sugar; 4 egg yolks, slightly beaten; 1/2 c. raisins; 2 eggs; 1/4 c. water (warm); 1/2 c. soft butter; 3/4 tsp. salt; 1 Tbsp. slivered lemon and orange peel; 4 c. flour, sifted; 2 Tbsp. citron (if desired); 1 c. confectioners sugar and 1 Tbsp. milk for drizzle; 8 hard-boiled and colored eggs

14 ingredients

16 steps

Ingredients

2 pkg. active dry yeast
1 c. scalded milk (cooled)
1/2 c. sugar
4 egg yolks, slightly beaten
1/2 c. raisins
2 eggs
1/4 c. water (warm)
1/2 c. soft butter
3/4 tsp. salt
1 Tbsp. slivered lemon and orange peel
4 c. flour, sifted
2 Tbsp. citron (if desired)
1 c. confectioners sugar and 1 Tbsp. milk for drizzle
8 hard-boiled and colored eggs

Directions

1

Soften yeast in warm water.
2

In separate large bowl, add milk, butter, sugar, salt, egg yolks, citron, orange and lemon peel and raisins.
3

Mix in 1 cup flour.
4

Add softened yeast.
5

Beat in remaining flour.
6

Toss on floured board and knead until smooth. Shape into ball and place in oiled bowl.
7

Brush top with oil and let rise in warm place for 2 hours.
8

Take 2/3 of dough and divide into 4 pieces.
9

Shape each into long roll (18 x 1-inch).
10

Twist 2 rolls into circle or nest and place on greased sheet.
11

Place colored eggs in dough.
12

Do other roll.
13

Also roll 6 thin pieces from remaining dough and crisscross over eggs.
14

Brush top with butter and let rise again 1 hour.
15

Bake at 350° for 35 minutes. When cooled, drizzle top with 1 cup confectioners sugar and 1 tablespoon milk.
16

Makes 2 rings.