Easter Egg Nest

Yield 1 coffeecake.

3 1/2 to 4 cups all-purpose flour
1/3 cup sugar
2 packages (1/2 ounce or 4 1/2 tsp) FLEISCHMANN'S RapidRise Yeast
2 teaspoons grated orange peel
1 teaspoon salt
3/4 cup water
1/3 cup milk
1/4 cup butter or margarine
9 eggs
1/2 cup chopped almonds, toasted
1 tablespoon water
Food coloring
Orange Icing (recipe below)

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, orange peel, and salt. Heat water, milk, and butter until very warm (120 to 130 F); stir into dry ingredients. Stir in 1 egg, almonds, and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
Divide dough in half; roll each half to 30-inch rope. Loosely twist ropes together. Place twisted rope on large greased baking sheet; shape into circle and pinch ends together to seal. Place 7 clean eggs, evenly spaced, on dough, pressing between ropes in twist. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.

Beat remaining egg with 1 tablespoon water; brush over dough (not on eggs). Bake at 350 F for 30 to 35 minutes or until done. Remove from sheet; let cool on wire rack. Brush eggs with food coloring. Drizzle Orange Icing over bread. Serve promptly. Refrigerate any leftover eggs to preserve freshness.

Orange Icing:
In small bowl, combine 1 cup powdered sugar, sifted, and 1 to 2 tablespoons orange juice. Stir until smooth.

Nutrition Information
Nutrition information per serving without decorated eggs (1/14 of recipe): calories 248; total fat 7g; saturated fat 3g; cholesterol 40mg; sodium 214mg; total carbohydrate 41g; dietary fiber 2g; protein 6g.

Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc.

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