Braided Easter Bread
2 1/4 to 3 1/4 cups flour
1/4 cup sugar
1 teaspoon salt
1 package rapid rise dry yeast
2 eggs; beaten
2/3 cup warm milk
2 tablespoons melted butter
1 tablespoon anise seed
1/2 cup candied fruit (optional)
1/4 cup chopped nuts (optional)
5 raw colored eggs
Combine 1 cup of the flour, sugar, salt, and yeast.
Add dry mixture to the milk and melted butter mixture, along with the eggs.
Beat with a mixer for 2 minutes.
Stir in enough of the remaining flour and the anise seed plus any of the candied fruit or nuts to make a soft dough.
Knead for 8 to 10 minutes.
Add flour as necessary so dough is not sticky. Let rise for about 1- 1 1/2 hour or until double in size.
Divide dough in half.
Roll each piece into 24" rope.
Overlap dough over itself (twist 2 pieces together) connecting the 4 end pieces
to form a wreath. place on greased baking sheet.
Place the five raw colored eggs into spaces between twists.
Brush with melted butter.
Let rise for 1 hour.
Bake at 350 for 35-50 minutes.
Greek Easter Cookies
2 1/4 cups flour
2 tablespoons brandy or milk
1 1/4 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
1 egg yolk
1/2 cup butter, softened and 1 tablespoon milk beaten together
1 cup powdered sugar
3 tablespoons sesame seeds
In a medium bowl combine the flour, baking powder, salt and set aside.
In a large bowl combine butter and sugar, beating until fluffy.
Add egg, brandy, vanilla and beat well after each addition.
Add flour mixture 1/2 cup at a time blending will after each addition.
Roll 1 teaspoon of dough on a lightly floured surface into a 6 inch rope, fold in half and twist 2 or 3 times, pinch ends together.
Place 1 inch apart on 3 greased cookie sheets.
Brush with egg/milk mixture.
Sprinkle with sesame seeds.
Bake 10-13 minutes in a preheated 375F oven until golden.
Cool on rack.
Store in an air tight container at room temperature.
Yields: about 4 1/2 dozen cookies.
Hot Cross Buns
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110 to 115 degrees)
1 cup warm milk (110 to 115 degrees)
1/2 cup sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon ground nutmeg
6 1/2 to 7 cups all purpose flour
1/2 cup dried currants
1/2 cup raisins
Glaze and Icing
2 tablespoons water
1 egg yolk
1 cup confectioners' sugar
4 teaspoons milk
1/4 teaspoon vanilla extract
In a mixing bowl, dissolve yeast in water.
Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth.
Add eggs, one at a time, beating well after each.
Stir in currants, raisins and enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, 6-8 minutes.
Place in a greased bowl; turn once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down, shaped into 30 balls.
Place on greased baking sheets.
Cut a cross on top of each roll with a sharp knife.
Cover and let rise until doubled, about 30 minutes.
Beat water and egg yolk; brush over rolls.
Bake at 375° for 12-15 minutes.
Cool on wire racks.
For icing, combine sugar, milk and vanilla until smooth; drizzle over rolls. Yield: 2½ dozen.
Marshmallow Easter Eggs
2 tablespoons Knox gelatin
1/2 cup cold water
2 cups sugar
3/4 cup hot water
1 cup white Karo syrup
2 teaspoons vanilla
cornstarch for hands
Mix gelatin and cold water.
Set aside until water is absorbed.
Combine sugar, hot water, 1/2 cup of the Karo syrup and cook to the soft ball stage (240
Cool a few minutes.
Beat with mixer at full speed.
Add the remaining Karo syrup and all of the gelatin mixture, 1 tablespoon at a time.
Beat 7 to 8 minutes after the last addition of the gelatin.
Pour into a well greased 7 x 9 inches pan and chill thoroughly.
Dust hands with cornstarch.
Spoon marshmallow out of pan and form eggs. Brush excess cornstarch off and let dry for 1/2
hour on waxed paper.
Pour melted milk chocolate over eggs
and let set.
Refrigerate for easier handling.