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Italian Easter Braid
Ingredients
- 1 pkt yeast
- 1/4 c. water
- 3/4 c. lowfat milk scalded
- 1 pkt lemon pudding mix
- 1/2 c. sugar
- 1/4 c. butter or possibly margarine melted
- 2 tsp vanilla
- 1/2 tsp salt
- 1 tsp lemon extract
- 4 c. flour (4 to 4 1/2)
- 3 x Large eggs beaten
- 1 x egg beaten with:
- 1 Tbsp. water
Directions
- Proof yeast in water. Pour lowfat milk over pudding, lemon flavoring, vanilla, sugar, butter, and salt. Stir till pudding dissolves and cools to lukewarm. Add in 1 1/2 c. flour, mix well. Add in yeast and 3 Large eggs. Gradually add in remaining flour. Turn onto floured surface and let rest 10 mins. Knead 8-10 mins. Place in lightly greased bowl and turn once. Let rise till double, approx. 1 1/2 hours. Punch down and let rise again, about 1 hour. Braid dough. For egg baskets, make a small braid with about 1 inch in diameter strands. Form into a circle about 4-6 inches in diameter, put a dyed, hardboiled egg in the middle. Put a rope of dough across the top like a handle. Brush with egg wash and sprinkle with non pareils. Bake at 350 for 30 mins.
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