Easter Bread 2012

This year’s Easter bread: Easter rings Bolognese. They are kind of like very large bread bagels. They do contain eggs, sugar and have a topping of toffee, almonds, sugar…but it isn’t horribly sweet or sticky.  It is still bready. Good stuff. Not that I have a lot a skill at bread baking. I may have overworked the dough a little or cooked it too long. They are delicious just not perfect.

again this time… I can’t find the recipe online for you so I will do my best here:

Easter Rings

1 1/2 cups of flour
1/2 tsp cinnamon (It says optional. How could cinnamon be optional?)
1 pkg  active dry yeast (or 2 1/4 tsp,  lots of people must bake Easter bread because the store was out of packets and I got the last jar left on the shelf.)

1.  Combine in a bowl

3/4 cup milk
1/4 cup butter
1/2 cup sugar
1 tsp salt

2. Heat in a sauce pan until sugar is dissolved, and butter is almost melted, temp about 120 degrees F to activate but not kill the yeast.

2 eggs

3. Add milk mixture to flour mixture, and add eggs. Beat on low speed for 30 seconds then on high for 3 minutes. Go back to low and add the other 1 1/2 or 1 3/4 cups of flour. (I included just 1/4 cup of whole wheat flour) Switch to the dough hook and knead for a few minutes. I then pulled it out and kneaded it a few times by hand to pull the sticky dough together before putting in an oiled bowl. Cover let rise for until double in size about 1.5 hours

4. Punch down, cover and let rest for 10 minutes. Now divide dough in half and roll each into a 20 in rope.  It was more like “pull” into a rope for me… rolling didn’t really work. Break rope in half and pinch each into a ring. Place the 4 rings on a greased baking sheet. Cover and let rise for another 40 minutes.

3/4 cup chopped toasted almonds
1/4 cup almond toffee pieces (the only ones I could find where Heath and it said “artificial toffee”…sigh)
1/4 cup sugar
2 egg yolks

5. While the rings are rising, (I think you should say that out loud, with an accent maybe, like Alan Cummings or as if it is the first line of a very dramatic poem: “While the rings are rising….”  Wonderful! Thank you. Let’s continue.) Toast and cool your almonds if you haven’t yet. Mix together with the above for the topping.

1 egg white

6. Preheat the oven to 350 degrees F. When the rings are done rising (You don’t have to say it again unless you would like to) brush with the egg white and carefully press the topping on.  Bake for about 25 minutes.

7. Eat warm. I just spread on a little bit of butter.

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