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Easter Crown Bread

To decorate this pretty Easter crown, you will need 5 coloured eggs but they must be uncooked. Be sure to use non-toxic dyes as you colour them.


3 to 3 cups all-purpose flour (divided use)
cup granulated sugar
1 package active dry yeast
1 teaspoon salt
⅔ cup warm milk
2 tablespoons softened butter or margarine
2 eggs
cup chopped mixed candied fruit
cup chopped blanched almonds
teaspoon anise seed
5 uncooked eggs
Non-toxic egg colouring
Vegetable oil


In a large mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add the milk and butter and beat with an electric mixer for 2 minutes on medium. Add the eggs and ½ cup flour and beat on high for 2 minutes.

Stir in the fruit, nuts and anise seed, mixing well. Stir in enough remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic (about 6 to 8 minutes). Place in a greased bowl, turning once to grease the top. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).

About 30 minutes before dough has finished rising, colour the 5 eggs (leave them uncooked) with non-toxic dyes.

When dry, lightly rub them with vegetable oil.

Punch down the risen dough. Divide in half. Roll each half into a 24-inch rope. On a greased baking sheet, loosely twist the two ropes together. Form into a ring and pinch the ends together. Gently split the ropes and tuck the 5 coloured uncooked eggs into the openings. Cover and let rise again until doubled (about 30 minutes). Bake in a 350-degree F. oven for 30 to 35 minutes or until a golden brown.

Remove from the baking sheet and cool on a wire rack.

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