Easter Bread Ring Recipes

EASTER BREAD RING

Steps:

• BREAD:.
• In a large bowl, combine 3 cups flour with the sugar, yeast, orange zest, and salt. Mix until well blended.
• In a saucepan, heat the milk over medium high heat until just boiling. Remove from the heat; add the shortening and stir until melted. Stir in the orange juice and vanilla. Cool to 120°F Pour the milk mixture and the beaten eggs over the flour mixture.
• Mix until a soft and sticky dough forms. Slowly stir in enough of the remaining flour to make a soft dough. Knead for 8-10 minutes. Place in a lightly greased bowl, cover with plstic wrap and place in a warm draft free spot and let rise 1 1/2 to 2 hours. Punch down dough, cover with plastic and refrigerate overnight.
• Grease or line a baking sheet with parchment paper. Remove the dough from the refrigerator; punch it down. Divide dough in half. On a floured surface, roll each piece into a rope, about 24-inches long. Twist the ropes together; place the dough on prepared baking sheet. joining the ends together to form a ring shape.
• Push the hard boiled eggs, on their sides, between the spaces in the twisted rope around ring. Cover bread with a piece of lightly greased plastic wrap. Let rise until doubled in size, about 1 1/2 -2 hours.
• Heat oven to 350°F Place the bread in the oven and bake for 5 minutes. Bat egg with 1 tablespoons milk. Brush bread with egg wash; return to oven and bake for 25-30 minutes, until golden brown. Cool on wire rack.
• GARNISH:.
• Place a few drops of liquid food coloring in a small dish. Using a cotton swab or small paint brush, carefully color each dyed egg. Let dry fully before drizzling on Orange Glaze.
• ORANGE GLAZE:.
• In a small bowl, combine glaze ingredients: stir until smooth. Drizzle over cooled bread.

EASTER BREAD RINGS RECIPE - (4.5/5)

Steps:

• In a mixing bowl add 1/2 cup flour, the yeast, and the lukewarm milk. With a whisk or a wooden spoon mix well and leave at room temperature until the yeast is proofed. With the dough hook on, start mixing on the lowest speed, slowly adding the eggs, sour cream, melted butter, orange rind, sugar and salt. Slowly add the rest of the flour, 1/4 cup at a time. When the flour is incorporated the dough will start to clean itself from the sides of the bowl, but it's still going to be quite sticky. Place the dough on a clean surface and start kneading by hand, pouring few drops of oil at a time on top of it. Knead by hand until all 3 tablespoons of oil are incorporated and the dough is soft but not sticky. Kneading by hand should take anywhere from 15 to 25 minutes. Place the dough into a clean oiled bowl, cover with plastic wrap and leave at room temperature until doubled in volume, about 1 hour and 30 minutes. When risen, take the dough out, place it on your work area, and press it lightly with your fingers until you form a sort of rectangle that is about 10x16 to 18-inches. Divide it in 12 small balls. Shape each ball into a 13 to 15-inch long rope. Take 2 ropes and braid them together, forming a ring by pinching the ends. Do the same with the remaining ropes. Place the dough rings on a baking sheet, nest a colored egg in the middle of each one, cover with plastic foil, and leave to rise for another 30 minutes. Meanwhile heat the oven to 375°F. Just before baking the rings, brush them with milk, and top with sprinkles. Careful to not wet the dyed eggs and brush away any sprinkles from the eggs. Bake for 22 minutes or until golden brown.