Easter Bread Ball Food

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EASTER BREAD RING



Easter Bread Ring image

This recipe is from Italy. The Italians love it, especially at Easter time.

Provided by MARBALET

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 3h5m

Yield 6

Number Of Ingredients 16

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)

Steps:

  • 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 Facts : Calories 654.6 calories, Carbohydrate 100.5 g, Cholesterol 251 mg, Fat 20.8 g, Fiber 3.3 g, Protein 17.1 g, SaturatedFat 6.1 g, Sodium 564.2 mg, Sugar 34.9 g

EASTER BREAD



Easter Bread image

This light and airy bread is just sweet enough to go along with your traditional Easter dinner. (Add up to 1/2 teaspoon almond extract with the eggs if you prefer it a little sweeter.) Make it the day before, and if you have any left over, make amazing French toast with it the day after!

Provided by Food Network Kitchen

Categories     side-dish

Time 5h10m

Yield 12 to 14 servings

Number Of Ingredients 9

One 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
6 cups all-purpose flour, plus more for the work surface and kneading
2/3 cup sugar
1 1/3 cups milk
6 tablespoons unsalted butter, plus more for greasing the bowl
1 teaspoon fine salt
2 large eggs, lightly beaten, plus 1 lightly beaten for egg wash
1/3 cup sliced skin-on almonds
1 tablespoon mini white nonpareils

Steps:

  • Pour 1/3 cup warm water (about 110 degrees F) into the bowl of a stand mixer. Gently whisk in the yeast, 1 tablespoon of the flour and 1 tablespoon of the sugar. Set aside until bubbly, 5 to 10 minutes.
  • Meanwhile, heat the milk in a small saucepan over medium heat until bubbles start to form around the edges, about 6 minutes. Remove the pan from the heat, and stir in the butter, the remaining sugar and the salt. Set aside to cool, about 10 minutes.
  • Fit the mixer with the paddle attachment, set on medium-low speed and pour the milk mixture into the yeast mixture. Add the 2 beaten eggs. Gradually mix in the remaining flour, and beat until a soft dough forms. Increase the speed to medium-high, and beat until the dough pulls away from the sides and forms a ball, about 5 minutes (the dough will be sticky).
  • Transfer the dough to a lightly floured surface, and knead, adding more flour as needed, until smooth and elastic, about 5 minutes. Put the dough in a lightly buttered large bowl, cover and place in a warm spot to rise until doubled in size, about 1 1/2 hours.
  • Line a baking sheet with parchment paper. Punch down the dough, transfer it to a lightly floured surface and cut it into 3 equal parts. Gently roll out each piece into a 16-inch-long rope. Transfer the ropes to the prepared baking sheet. Press the ropes together at one end, braid them, then gently tuck both ends under to form a long loaf. Cover, and let rise until doubled in size, about 1 hour.
  • Preheat the oven to 350 degrees F. Brush the entire loaf with the remaining beaten egg. Scatter the almonds and nonpareils on top, concentrating them down the middle of the loaf (they will spread as the loaf bakes). Bake until the loaf is dark golden brown and sounds hollow when tapped, 50 to 60 minutes. Let cool about 30 minutes before slicing.

EASTER BREAD BALL



Easter Bread Ball image

I had a Zaar member ask me for this receipe, so I decided to share it with everyone. It's a Portuguese speciality, now a days you can pretty well find it in any good bakery shop. But back in the olden days it was only made on special occasions, like Xmas or Easter.Each region would use what ever they had at hand. It has been like that ever since. I hope all of you enjoy it as much as we all do here in Portugal. I enjoy making this for our picnics.

Provided by Mia 3

Categories     Breads

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 14

600 g flour
2 (8 ounce) packages yeast
50 g sugar
150 g butter
3 tablespoons olive oil
4 eggs
1/4 water (more or less)
1/4 cup flour (to sprinkle on surface of counter)
1 egg (to brush on finished product)
3 cooked chicken breasts (shredded apart by hand)
200 g sliced cooked ham
150 g sliced prosciutto
100 g bacon (chopped coarsely)
2 Portuguese chourico, in thin slices (Portugues sausage its a must!)

Steps:

  • Prepare your dough with the above ingredients.
  • Work it well, till dough falls away from hands and no longer sticks to you.
  • Form a ball, and set aside covered with a clean cloth and let it rise till its twice its volume.
  • Once it has risen, divide dough into 3.
  • pieces, and roll it out either into a rectangle shape or circle, what ever you prefer. Grease well your pan and place first layer of dough on botton of pan, then on top of dough you place layers of the meat. Repeat the process again with the dough over the meat, do this procedure till done. Ending the top with the dough. (Make sure for each layer you pich all the way around the dough well, so it does'nt open, especially in the corners, and lightly brush with olive oil!).
  • Let rise again for about 1 1/2 hours.
  • After it has risen beat egg well and lightly brush over the dough, so you can get a nice coulor, place into preheated oven. 375º for about 45 minute or till cooked, looks nice golden brown.
  • Remove from oven and brush remaining olive oil over top.

Nutrition Facts : Calories 902.2, Fat 39.6, SaturatedFat 16, Cholesterol 235.1, Sodium 326.6, Carbohydrate 88.6, Fiber 14.1, Sugar 6.7, Protein 53.2

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