EASTER BREAD RING RECIPES

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.

Steps:

• STIR 2 cups flour, sugar, yeast, lemon peel, cinnamon and salt in large bowl. Microwave 3/4 cup milk, water and shortening in microwave-safe bowl on HIGH 1 to 1 1/2 minutes or until very warm (120° to 130°F). (Shortening will not melt completely.) Gradually beat into flour mixture, using electric mixer on low speed. Add 2 eggs and vanilla. Beat an additional 2 minutes. Stir in just enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Knead in nuts or raisins, if desired. Loosely cover with plastic wrap coated with cooking spray. Let rest 10 minutes.
• COAT baking sheet with cooking spray. Divide dough in half. Roll each piece into a 30-inch rope on a lightly floured surface. Loosely twist the ropes together; transfer dough to prepared baking sheet, pinching ends together to create a circular ring. Coat the outside of a custard cup with cooking spray. Invert and place in center of ring to maintain circular hole in center during baking. Gently separate dough ropes in 6 areas to create spaces for dyed eggs. Arrange dyed eggs on dough and gently press down. Coat ring lightly with cooking spray. Loosely cover with plastic wrap. Let rise in warm place until doubled in size, about 45 minutes.
• HEAT oven to 350°F. Whisk remaining egg and 1 tablespoon milk until frothy. Brush bread dough with egg mixture. Bake 30 to 35 minutes or until golden brown. Remove from baking sheet and cool until slightly warm on wire rack. Lift bread to remove custard cup.
• To make optional glaze: COMBINE frosting and 2 teaspoons lemon juice or water in small bowl until smooth, adding additional juice or water to reach desired consistency. Drizzle over bread. Best served same day.
• TIP:  Do not consume hard-cooked eggs that have been left unrefrigerated for more than 2 hours.