Italian Easter Bread 1 |
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3 cups meel 1/4 cup suiker 1 package droge gist 1 thl zout 2/3 cup warm melk -- 120-130 degrees Fahrenheit 2 eetlepels zachte boter 7 eieren 1/2 cup gemengde geconfijte vruchtjes, gehakt 1/4 cup gehakte geblancheerde amandelen 1/2 thl anijszaad olie |
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BereidingIn a mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on medium speed. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts and aniseed; mix well. Stir in enough remaining flour to form a soft dough.Turn onto a lightly floured board; knead until smooth, 6-8 minutes. Place in a greased bowl; turn once. Cover and let rise in a warm place until doubled; about 1 hour. If desired, dye remaining eggs while you wait for the dough to rise (leave them uncooked and use nontoxic dye); lightly rub with oil. Punch dough down. Divide in half; roll each piece into a 24" rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Gently split ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 min. Bake at 350 degrees for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack. |
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