Russian 
Russian Information Network
Eggs Fruits Rice Vegetables Appetizers Seafood Pizza
 About project
 Recipes
 Vegetarian dishes
 Children's dishes
 Exotic dishes
 Erotic meal
 Dietary cookery
 Quick & easy
 Holiday menu
 Microwave cooking
 Grilling & barbecuing
 Recipes from visitors

Mail system (Free 15Mb!)
 @boxmail.biz
 
[Registration]
Constructor
Free Hosting
Game server
Tests on-line
 Holiday menu > Search results
Holiday menu

Easter bread ring

Ingredients:
5 eggs
1/4 cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast
3 cups all-purpose flour
2/3 cup milk
2 tablespoons butter
2 eggs, room temperature
1/2 cup mixed candied fruit
1/3 cup chopped blanched almonds
1/2 teaspoon anise seed
2 tablespoons melted shortening
1 cup confectioners' sugar
1 tablespoon whole milk
1/8 teaspoon vanilla extract
3 tablespoons multicolored sprinkles (jimmies)

Directions:
1. Color the 5 eggs with egg dye. In a large mixing bowl, blend the white sugar, salt, and yeast well with 1 cup of the flour.
2. In a saucepan, combine 2/3 cup milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. Beat vigorously for 2 minutes. Stir in enough flour to make a ball of dough that draws away from the sides of the bowl.
3. Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk, about 1 hour.
4. Meanwhile, combine the fruit, nuts, and anise seed.
5. Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half.
6. Carefully roll each piece into a 24-inch rope--the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
7. Bake the bread in a preheated 350 degree F (175 degrees C) oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool.
8. Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles. To make icing: mix together confectioners' sugar, 1 tablespoon whole milk, and vanilla.
 
rating: 196to discuss in forum * ? 
       Herbed wild rice rolls Photo
       100% whole wheat bread (machine) - large loaf
       Almond bread
       Almond bread (mandelbrod)
       Almond butter thumbprint cookies
       Almond joy cake
       Anise loaf - anisbrod
       Anzac biscuits
       Apple fritters Photo
       Apple muffins Photo
       Apple praline pie Photo
       Apple scones
       Apple-sausage oven pancake Photo
       Applesauce cookies
       Apricot buttermilk bread
       Apricot poppy seed cookies
       Armenian cracker bread
       Armenian nutmeg cake
       Aunt sally`s cocoa drops Photo
       Aunt sally`s cocoa rops (from sarah)
       Australian damper
       Avocado lime pie Photo
       Baba romovaya Photo
       Babka
       Bacon and swiss waffles Photo
       Baked cranberry almond brie Photo
       Baked french doughnuts
       Balish - baked meat pies Photo
       Banana nut bread Photo
       Banana papaya muffins
       Banitsa with spinach
       Basic scones
       Bathed round loaf
       Bean pot bread
       Bear cookie pops Photo
       Beef potato house pie casserole Photo
       Beer rolls
       Beerbelly bread
       Beghrir or tulle pancake Photo
       Beignets
       Belfast baps Photo
       Belgian waffles Photo
       Belorussian honey-cake
       Big chocolate chunk nut cookies Photo
       Big pumpkin cookie Photo
       Biscuit mini muffins Photo
       Black forest and muenster rolls Photo
       Blackbread - surbrod
       Blinis Photo
       Bliny Photo
 1  2  3  4  5  6  7 
Russian cuisine 
Macrobiotic 
Beverages 
Etiquette & serving 
Horoscope 
Say cheese! 
Useful advice 
Culinary dictionary 
To send recipe 
Subscription 
Guest book 

Cuisines

Recipe search
Ingredient search
Advanced search
RIN.ru
Our button:
   
Copyright © RIN 2001- favorite tv shows and classic movies * Feedback