Easter Bread with Bunny Eggs
Want to make Easter Bread for your little bunnies?
It is not only festive, but very delicious too. It makes a tasty and "bunny" presentation.
Norwegians like to make special foods for the various occasions, and Easter (påske in Norwegian) is no exception.
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Yield 1 loaf.
2 envelope active dry yeast
1 cup lukewarm milk
1 teaspoon sugar
1/2 cup (1 stick butter)
2/3 cup sugar
1 tablespoon lemon rind graded
3/4 teaspoon anise seeds (can be omitted)
1 teaspoon salt
3/4 cup scalded milk
4 eggs beaten
6 cups flour
3/4 cup currants or raisins
5 hard boiled eggs, tinted with food color
In small bowl add yeast to ¼ cup lukewarm water. And 1 teaspoon sugar.
In large bowl combine soften butter(cut into bits), 2/3 cup sugar, lemon rind, anise seeds and salt. Add scalded milk, while still hot, stir well.
Cool mixture to lukewarm. Add yeast mixture. Add 4 eggs and 2 cups flour. Beat with electric mixer on medium speed 2 minutes.
By hand, mix in 2-1/2 cups flour and currants. Dough should be soft and slightly sticky.
Turn onto well floured board and knead in 1-1/2 cups flour. Knead for 10 minutes or until dough is smooth and satiny. Form into a ball and place in greased bowl. Turn dough in bowl and butter the top. Cover with damp, sanitized dish towel. Let dough rise in warm place 1-1/2 hour or until double in size.
Punch dough down. Divide into 3 equal pieces and shape each into a 20 inch rope. Braid the 3 ropes and press the ends together. Place on greased baking sheet. Press in 5 colored, hard boiled, eggs.
Brush with melted butter and cover. Let rise in warm place until double in size.
Bake in preheated oven at 325°F for 45-50 minutes or until light golden brown. Cool on cake rack.
All big and small bunnies in your family will be pleased Easter morning, when they find this delicious, home made Easter Bread with colorful Bunny Eggs on top.
Norwegian Recipes after Easter Bread with Bunny Eggs
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