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Prep Time:
25 minutes, plus rising time

Cook Time:
35 minutes

Servings:
1 bread ring

Prep Time:
25 minutes, plus rising time

Cook Time:
35 minutes

Servings:
1 bread ring

Easter Bread Ring

INGREDIENTS

Easter Bread Ring

  • Bread:
  • 5 to 6 C. (1.18 to 1.5 L) all-purpose flour
  • 1 C. (250 mL) sugar
  • 5 1/2 tsp. (27 mL) active dry yeast
  • 1 tsp. (5 mL) grated orange zest
  • 1 tsp. (5 mL) salt
  • 2 tsp. (10 mL) orange juice
  • 2 tsp. (10 mL) pure vanilla extract
  • 1 C. (250 mL) regular, 2% or fat-free evaporated milk
  • 3/4 C. (175 mL) Crisco® Golden All-Vegetable Shortening
  • 3 eggs, beaten
  • 6 hard boiled eggs
  • Egg wash:
  • 1 egg
  • 1 Tbsp. (15 mL) regular, 2% or fat-free evaporated milk
  • Garnish:
  • liquid food coloring
  • Orange Glaze:
  • 1 C. (250 mL) icing sugar
  • 1 to 2 Tbsp. (15 to 30 mL) orange juice

DIRECTIONS

  1. Bread: In a large bowl, combine 3 C. (750 mL) of flour with the sugar, yeast, orange zest, and salt. Mix until well blended.
  2. In a saucepan, heat the milk over medium high heat until just boiling. Remove from the heat; add the shortening and stir until melted. Stir in the orange juice and vanilla. Cool to 120ºF (49°C). Pour the milk mixture and the beaten eggs over the flour mixture.
  3. Mix until a soft and sticky dough forms. Slowly stir in enough of the remaining flour to make a soft dough. Knead for 8 to 10 minutes. Place in a lightly greased bowl, cover with plastic wrap and place in a warm draft free spot and let rise for 1 1/2 to 2 hours. Punch down dough, cover with plastic wrap and refrigerate overnight.
  4. Grease or line a baking sheet with parchment paper. Remove the dough from the refrigerator; punch it down. Divide dough in half. On a floured surface, roll each piece into a rope about 24” (60 cm) long. Twist the ropes together; place the dough on prepared baking sheet, joining the ends together to form a ring shape.
  5. Push the hard-boiled eggs, on their side, between the spaces in the twisted ropes around the ring. Cover bread with a piece of lightly greased plastic wrap. Let rise until doubled in size, about 1 1/2 to 2 hours.
  6. Heat oven to 350ºF (180º). Place the bread in the oven and bake for 5 minutes. Beat egg with 1 Tbsp. (15 mL) of milk. Brush bread with egg wash; return to oven and bake for 25 to 30 minutes, until golden brown. Cool on wire rack.
  7. Garnish: Place a few drops of liquid food coloring in a small dish. Using a cotton swab or small paint brush, carefully color each dyed egg. Let dry fully before drizzling on Orange Glaze.
  8. Orange Glaze: In a small bowl combine glaze ingredients; stir until smooth. Drizzle over cooled bread.