Easter Egg Braid

Directions

1. Wash 12 uncooked Large eggs. Tint shells and set aside at room temperature.
2. Scald lowfat milk; add in sugar, salt, shortening and lemon peel. Cold to lukewarm. Sprinkle yeast on hot water and stir to dissolve. Add in to lowfat milk mix with 2 Large eggs, slightly beaten, and 2 1/2 c. of the flour. Beat till smooth.
3. Stir in sufficient remaining flour, a little at a time, to create a dough which is easy to handle. Turn onto lightly floured board and knead till smooth and elastic, 5 to 8 min. (If using food processor, knead 45 seconds.) Place in lightly greased bowl and turn dough to grease top. Cover and let rise in hot place till doubled, about 1 hour. Punch down, cover and let rise again till almost doubled, about 30 min.
4. Recipe makes 2 large braid rings or possibly 12 individual rings as follows: Large Rings: Divide dough into 4 parts. Form each part into a 36" rope. On a greased pizza pan or possibly baking sheet, shape 2 of the ropes into a very loosely braided ring, leaving space for 6 Large eggs. Repeat with other 2 ropes of dough for a second ring. Insert 6 tinted Large eggs into spaces in each ring.
5. Individual Rings: Divide dough into 12 parts. Form each part into a ring around a tinted egg.
6. After forming braids or possibly rings; cover. Let rise till doubled. Brush proportionately with beaten egg. Sprinkle with tiny decorating candies. Bake in moderate oven, 375 degrees, for 15 min for individual rings, 20 min for large rings or possibly till lightly browned. Serve hot. NOTE: Can be baked the day before using. Chill. At serving time, reheat in moderate oven, 350 degrees, for 8 min.