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Easter Egg Wreath

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


Based on 10-12 servings per recipe.

  • 3/4 cup milk
  • 1 package active dry yeast
  • 1/4 cup butter or margarine
  • 1/3 cup sugar
  • 1 egg
  • 3/4 teaspoon ground cardamom
  • 2 3/4 - 3 cups flour
  • 1/2 cup candied fruit (citron)
  • 6 colored eggs (raw)


  1. Preheat oven to 375 degrees.
  2. Warm 1/2 cup of milk in microwave about 1 minute.
  3. Dissolve yeast in warm milk.
  4. Cream together butter and sugar.
  5. Beat in the egg, then add yeast mixture, remaining milk and cardamom.
  6. Gradually mix in flour and candied fruit to make a moderately soft dough.
  7. Turn out onto lightly-floured surface; knead till smooth and elastic, 5-8 minutes.
  8. Place in lightly greased bowl, turning once to grease surface.
  9. Cover; let rise till dough doubles in size, about 1 1/4 hours.
  10. Punch down.
  11. Turn out onto lightly floured surface and divide dough in thirds; form into balls.
  12. Let rest for 10 minutes.
  13. Roll each ball into a 16-inch long rope.
  14. Line up the 3 ropes, 1 inch apart, on greased baking sheet.
  15. Braid loosely, beginning in the middle and working towards the ends.
  16. Pinch each end together and then form into a ring.
  17. Fit colored eggs into folds of braid. They cook along with the bread!
  18. Cover; let rise about 40 minutes, till dough has almost doubled in size.
  19. Brush with a little milk.
  20. Sprinkle with 1 Tbsp. sugar.
  21. Bake for 20-25 minutes or until nicely browned.
  22. 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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