How to Make Easter Bread Ring - A Step-by-Step Guide

Easter is a time for celebration and tradition, and what better way to honor this holiday than with a delicious Easter Bread Ring? This sweet and rich bread is a staple in many cultures, and its beautiful ring shape makes it a fitting centerpiece for any Easter table. Whether you're hosting a big family gathering or simply want to add a festive touch to your brunch, this recipe is sure to impress.

While the origins of Easter bread vary from region to region, the basic ingredients typi...

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Ingredients

  • 5 eggs
  • ¼ cup white sugar
  • 1 teaspoon salt
  • 1 (.25 ounce) package active dry yeast
  • 3 cups all-purpose flour
  • ⅔ cup milk
  • 2 tablespoons butter
  • 2 eggs, room temperature
  • ½ cup mixed candied fruit
  • ⅓ cup chopped blanched almonds
  • ½ teaspoon anise seed
  • 2 tablespoons melted shortening
  • 1 cup confectioners' sugar
  • 1 tablespoon whole milk
  • ⅛ teaspoon vanilla extract
  • 3 tablespoons multicolored sprinkles (jimmies)

Information

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Additional Time: 2 hrs
  • Total Time: 3 hrs 5 mins
  • Servings: 6
  • Yield: 1 loaf

  • 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.
  • 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.
  • 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.
  • Meanwhile, combine the fruit, nuts, and anise seed.
  • 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.
  • 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.
  • 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.
  • 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.
  • Nutrition

    655 cal.

    • Total Fat: 21g
    • Saturated Fat: 6g
    • Cholesterol: 251mg
    • Sodium: 564mg
    • Total Carbohydrate: 101g
    • Dietary Fiber: 3g
    • Total Sugars: 35g
    • Protein: 17g
    • Vitamin C: 0mg
    • Calcium: 109mg
    • Iron: 5mg
    • Potassium: 308mg