{"id":21,"date":"2026-02-22T22:35:19","date_gmt":"2026-02-22T22:35:19","guid":{"rendered":"https:\/\/recipes4thecook.com\/easter-bread-ring"},"modified":"2026-02-22T22:35:19","modified_gmt":"2026-02-22T22:35:19","slug":"easter-bread-ring","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/easter\/blog\/2026\/02\/22\/easter-bread-ring\/","title":{"rendered":"Easter Bread Ring"},"content":{"rendered":"

Ingredients<\/font><\/b><\/p>\n

5 eggs
\n1\/4 cup white sugar
\n1 teaspoon salt
\n1 (.25 ounce) package active dry yeast
\n3 cups all-purpose flour
\n2\/3 cup milk
\n2 tablespoons butter
\n2 eggs, room temperature
\n1\/2 cup mixed candied fruit
\n1\/3 cup chopped blanched almonds
\n1\/2 teaspoon anise<\/p>\n

Cooking Instructions<\/font><\/b><\/p>\n

1. Color the 5 eggs with egg dye. In a large mixing bowl, blend the white
\nsugar, salt, and yeast well with 1 cup of the flour.
\n2. In a saucepan, combine 2\/3 cup milk and butter, heating slowly until liquid
\nis warm and butter is melted. Pour the milk into the dry ingredients and beat
\n125 strokes with a wooden spoon. Add eggs and 1\/2 cup flour or enough to
\nmake a thick batter. Beat vigorously for 2 minutes. Stir in enough flour to
\nmake a ball of dough that draws away
\nfrom the sides of the bowl.
\n3. Turn out onto a floured board and knead for about 10 minutes, working in
\nadditional flour to overcome stickiness. Place the dough in a greased bowl,
\nturning to grease the top. Cover tightly with plastic wrap and put in a warm,
\ndraft-free place until doubled in bulk, about 1 hour.
\n4. Meanwhile, combine the fruit, nuts, and anise seed.
\n5. Punch down the dough and return it to a lightly floured board. Knead in
\nthe fruit mixture, keeping the syrupy pieces dusted with flour until they are
\nworked into the dough. Divide the dough in half.
\n6. Carefully roll each piece into a 24-inch rope–the fruit and nuts will make
\nthis slightly difficult. Loosely twist the two ropes together and form a ring on
\na greased baking sheet. Pinch the ends together well. Brush the dough with
\nmelted shortening. Push aside the twist to make a place for each egg. Push
\neggs down carefully as far as possible. Cover the bread with wax paper and
\nlet rise in a warm, draft-free place until doubled in bulk, about 1 hour.
\n7. Bake the bread in a preheated 350 degree F (175 degrees C) oven for
\nabout 35 minutes or until a toothpick inserted in a twist comes out clean.
\nPlace on a wire rack to cool.
\n8. Once the bread is cool, drizzle the icing on top between the eggs, and
\ndecorate with colored sprinkles. To make icing: mix togethe
 
 
 "For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life. "(John 3:16)<\/p>\n","protected":false},"excerpt":{"rendered":"

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