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Easter Egg Wreath

Breads, Low Phosphorus, Low Potassium, High Protein, Low Sodium

Ingredients

Based on 10-12 servings per recipe.

  • 1 Package active dry yeast
  • 3/4 cup Warm milk
  • 1/4 cup Butter or margarine
  • 1/3 cup Sugar
  • 1 Egg
  • 1/2 cup Candied fruit (citron)
  • 3/4 teaspoon Ground cardamom
  • 2 3/4 - 3 cups Flour
  • 6 Colored eggs (raw)

Preparation

  1. Dissolve yeast in warm milk.
  2. Cream together butter and sugar.
  3. Beat in the egg, then add yeast mixture and cardamom.
  4. Gradually mix in flour to make a moderately soft dough.
  5. Turn out onto lightly-floured surface; knead till smooth and elastic, 5-8 minutes.
  6. Place in lightly greased bowl, turning once to grease surface.
  7. Cover; let rise till dough doubles in size, about 1 1/4 hours.
  8. Punch down.
  9. Turn out onto lightly floured surface and divide dough in thirds; form into balls.
  10. Let rest for 10 minutes.
  11. Roll each ball into a 16-inch long rope.
  12. Line up the 3 ropes, 1 inch apart, on greased baking sheet.
  13. Braid loosely, beginning in the middle and working towards the ends.
  14. Pinch each end together and then form into a ring.
  15. Fit colored eggs into folds of braid. They cook along with the bread!
  16. Cover; let rise about 40 minutes, till almost double.
  17. Brush with a little milk.
  18. Sprinkle with 1 Tbsp. sugar.
  19. Bake in a 375F oven 20-25 minutes or until nicely browned.
  20. Cool on wire rack.

About This Recipe

Start a new tradition with this sweet fruited bread and colorful Easter eggs baked right in the dough.

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