Easter Basket Bread Recipe Recipe For Hand

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MINI EASTER BASKETS RECIPE



Mini Easter Baskets Recipe image

What a great idea! These darling cookie baskets will be the hit of your Easter celebrations.

Provided by Nettie Perry

Categories     Cookies

Time 45m

Number Of Ingredients 7

1 pkg refridgerated sugar cookie dough
1 bottle colored sugar crystals
1 pkg fresh coconut
1 bottle green food coloring
1 pkg speckled jelly beans
2 small mini muffin pans
1 pkg pipe cleaners

Steps:

  • 1. Spray mini muffin pan with Pam throughly. Roll each cookie dough in colored sugar and place each one in the mini pan. Bake at 350 for about 15 mins. when they puff in the middle touch the middle with a spoon and it will fall . That makes the well you will need. Don't overbake..Bake just until you see the edges turning brown and the center doesn't look done.
  • 2. Take out of oven and let them cool for a couple of minutes..Leave them in the pan while finishing the other steps. Bend the pipe cleaners and carefully put in each cookie while warm. (when they cool pipe cleaners will stay put)
  • 3. In the meantime put some coconut in a plastic bag and add the food coloring. Shake until the coconut is covered with the coloring.
  • 4. Take pinches of the coconut and put in each cookie dough basket and then put in 3-4 speckled jelly beans in each one.
  • 5. After the cookies are completely cool they will come out of the pan and look exactly like a basket. Just move the cookie around a bit and it comes right out. These make an adorable Easter Basket

GERMAN OSTERBROT EASTER BREAD



German Osterbrot Easter Bread image

Like Panetonne, this Easter bread from Germany is loaded with raisins and lemon peel, a perfect combination for Easter morning brunch.

Provided by Jennifer McGavin

Categories     Breakfast     Brunch     Snack     Bread

Time 8h

Yield 12

Number Of Ingredients 17

Inclusions:
1 cup/120 grams currants (Zante)
1/4 cup/40 grams almonds (chopped)
1/2 cup /125 grams milk
Sponge:
1 2/5 cup/170 grams flour (low-protein*)
1/4 teaspoon instant yeast
2/3 cup/162 grams milk (cold)
Dough:
1 2/5 cups/170 grams flour (low-protein*)
2 to 3 tbsp./35 grams of sugar
1 small/33 grams egg
1 teaspoon instant yeast*
1/2 teaspoon/4 grams salt
3 1/2 tablespoons/50 grams sweet butter
1 teaspoon zest (lemon or orange)
Garnish: your choice of milk, egg yolk, apricot jam or powdered sugar glaze, almond slivers or coarse sugar

Steps:

  • Pick over the currants (small raisins) and let them soak in water.
  • Soak the almonds in a little milk. Drain both well before using (see below).
  • Mix the ingredients for the sponge together until it forms a ball. Knead for several minutes with a machine or by hand, being careful not to let the sponge temperature rise above about 72 F.
  • Let the sponge work for 1 to 2 hours and room temperature.
  • Place the sponge, flour, sugar, egg, yeast, and salt in a bowl and mix until combined.
  • Knead for several minutes. Add the butter and lemon zest and knead for several more minutes.
  • Add the drained currants and almonds and knead them in. You may have to add a little more flour to make the dough less sticky. The amount depends on how wet and plump the raisins are. Turn the dough out onto a floured board to finish and knead until satiny and only slightly sticky.
  • Form the dough into a loose mound and let rest on the table for 30 minutes.
  • Turn oven on to 390 F with a baking stone, if you have one. If you do not have one, line a baking sheet with parchment paper.
  • Form the dough into a boule (round loaf), pulling the surface down over the dough towards the bottom and pinching closed.
  • Cover with loose plastic wrap and let the loaf rise 45 minutes at room temperature on a floured board or the parchment papered baking sheet.
  • A few minutes before baking you can glaze and score your loaf. Brush milk or beaten egg yolk over the surface and sprinkle with sugar or almonds if you wish, then score a cross in the loaf with a razor blade.
  • Bake with steam for 30 to 45 minutes, or until internal temperature reaches 185 F. If the loaf is too dark on top, tent with foil for the last part and reduce the temperature to 350 F.
  • If you have not used a glaze before baking, brush hot loaf with apricot jam and sprinkle with almond slivers (traditional) or allow to cool and glaze with a powdered sugar and milk mixture.

Nutrition Facts : Calories 184 kcal, Carbohydrate 17 g, Cholesterol 89 mg, Fiber 2 g, Protein 6 g, SaturatedFat 4 g, Sodium 379 mg, Fat 10 g, ServingSize 12 pieces (12 servings), UnsaturatedFat 5 g

PULL-APART EASTER BLOSSOM BREAD



Pull-Apart Easter Blossom Bread image

A rich eggy dough is twisted into pretty flowers, then filled with jam in this decadent Easter bread. Be sure to look at the pictures for how it is formed. Lemon curd is an option to replace the jam.

Provided by Sarah-May

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 3h50m

Yield 20

Number Of Ingredients 12

6 cups all-purpose flour, or more if needed (divided)
1 tablespoon rapid rise yeast
½ cup white sugar
¼ teaspoon salt
½ cup unsalted butter
1 ¾ cups milk
3 eggs, beaten
1 lemon, zested and juiced
1 egg yolk
1 tablespoon water
½ cup seedless raspberry jam
1 cup confectioners' sugar

Steps:

  • In a large bowl, whisk together 4 cups of flour, the yeast, white sugar, and salt. In a saucepan over low heat, melt the unsalted butter with the milk until the mixture is warm, about 110 degrees F (43 degrees C). Gradually whisk about 1/3 of the butter-milk mixture into the beaten eggs, then return the egg mixture back into the remaining milk mixture. Stir the lemon zest into the liquid ingredients (set aside lemon juice for later). Pour the liquid ingredients into the flour mixture, and stir until thoroughly combined.
  • Add enough flour to make a soft dough; turn the dough out onto a floured surface, and knead until smooth and elastic, 8 to 10 minutes. Place dough into an oiled bowl, and turn the dough around to cover surface lightly with oil. Cover the bowl with plastic wrap, and allow to rise in a warm place until doubled, about 1 hour. Punch down the dough, and allow to rest for 10 minutes.
  • Divide the dough in half, and roll each half into a round ball. On a floured surface, roll out a ball into a 12-inch circle. Place a drinking glass, face down, into the center of the circle to prevent cutting the dough too far into the center. Cut the dough with a knife, from the edge of the dough circle to the rim of the glass, into quarters. Cut each quarter into 5 narrow wedge-shaped strips. (Center of the dough is uncut.) Remove the drinking glass. There are 20 narrow wedge-shaped strips surrounding the uncut center of the dough.
  • Pick up two adjacent strips, and twist them together about 4 times; pinch the ends of the two pieces together at the top. Gently coil to form a rough flower shape. Arrange the round into the middle of the circle, where the drinking glass was.
  • Pick up two more adjacent strips, and twist and pinch them as before; coil them into a rough round, and arrange the new petal next to the center rosette. Repeat with remaining 16 strips, twisting and pinching them in twos, coiling and arranging them into 8 more petals around the center rosette. Finished bread has 9 petals surrounding the center round. Repeat steps with the second ball of dough to make two breads.
  • Grease a baking sheet, or line with parchment paper. Place the shaped breads onto the prepared baking sheet, reshaping them into rounds if needed; cover with a clean kitchen towel, and place into a warm spot to rise until almost doubled, 30 to 45 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Beat the egg yolk with water in a small bowl, and brush the mixture over both the breads.
  • Bake in the preheated oven until the breads have turned golden brown, about 25 minutes. Allow to cool.
  • Use your fingers to gently deepen the indentations in the center of each petal, and fill each with about 1/2 to 1 teaspoon of raspberry jam. Mix the reserved lemon juice and confectioners' sugar in a bowl to form a glaze; drizzle the glaze in thin lines all over both the breads. Allow glaze to set. To serve, pull the petals apart.

Nutrition Facts : Calories 269 calories, Carbohydrate 47.3 g, Cholesterol 52.1 mg, Fat 6.4 g, Fiber 1.4 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 50.6 mg, Sugar 17.4 g

EASTER "BASKETS" BREAD



Easter

This recipe has been passed down from generations of my family. We have it every year during this time, its a sweet bread that is great for breakfast.

Provided by Jennifer Iadevaia

Categories     Yeast Breads

Time 2h20m

Yield 8 "Baskets"

Number Of Ingredients 9

6 1/2-7 1/2 cups unsifted flour
1/4 cup water
1 cup sugar
1/4 cup Fleischmann's margarine
2 packages Fleischmann's active dry yeast
3 eggs (at room temperature)
1 cup milk
8 hard-boiled eggs
colored sprinkles (optional)

Steps:

  • In a large bowl throughly mix 2 cups flour, sugar, salt and undissolved Fleischmann's Active Dry Yeast.
  • Combine milk, water and Fleischmann's Margarine in a saucepan.
  • Heat over low heat until liquids are very warm (120 F- 130 F).
  • Margarine does not need to melt.
  • Gradually add liquids to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
  • Add 3 eggs and 3/4 cup flour.
  • Beat at high speed 2 minutes, scraping bowl occasionally.
  • Stir in enough additional flour to make a soft dough.
  • Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.
  • Place in greased bowl, turning to grease top.
  • Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
  • Punch dough down; turn out onto lightly floured board.
  • Divide dough into 8 equal pieces.
  • Take about 1/4 of each piece and set aside.
  • Shape larger pieces into round balls.
  • On greased baking sheets, press large pieces of dough down into circles, about 1/2 inch thick.
  • Place a hard-cooked egg in center of each.
  • Divide each of the remaining 8 pieces of dough in half.
  • Shape each into 2 ropes, cross in an"X" over each egg and tuck underneath dough.
  • Cover; let rise.
  • Keep free from draft, until doubled in bulk.
  • Sprinkle"baskets" with colored nonpareils.
  • Bake at 350 F degrees for 20 to 25 minutes.
  • Remove from baking sheets and serve cooled with whipped butter or jelly.

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