- 1/2 cup (110g) sugar
- 1 1/2 cup (375ml) warm water
- 1 teaspoon dried yeast
- 2 tablespoon vegetable oil
- 2 teaspoon salt
- 1 tablespoon finely grated orange rind
- 1 teaspoon vanilla bean paste
- 1 egg, beaten lightly
- 4 cup (600g) plain flour, plus extra for kneading
- 1 egg yolk
- 1 teaspoon water
- 2 tablespoon cinnamon sugar
- 2 teaspoon each red, blue and green food colourings
- 3 eggs
Easter bread with dyed eggs
- 1In a large bowl, combine 1 teaspoon of the sugar and the warm water. Sprinkle the yeast on top and leave to stand for 10 minutes. Add oil, remaining sugar, salt, orange rind, vanilla and egg; combine well. Add half the flour, stir until combined, then add the remaining flour. Dough should be sticky.
- 2Cover dough and let it rest for10 minutes, then turn out onto a lightly floured board and knead for 10 minutes, adding flour as dough becomes sticky.
- 3Wash, then lightly oil mixing bowl. Return dough to bowl, cover with a damp cloth and leave in a warm place for 2 hours or until the dough has doubled in size. Punch dough down.
- 4Grease and line a large oven tray with baking paper. Divide dough into 3 equal parts and roll into long strands. Plait three strands together and then transfer to prepared tray. Curl the plait around to make a circle. Cover and leave to rise for an hour.
- 5Meanwhile, to make dyed eggs, place 1 cup (250ml) water each into three small bowls. Place red food colouring in one, blue food colouring in another and green food colouring in the last one. Place eggs in a small saucepan; cover with cold water. Gently bring to a simmer, simmer, uncovered, for 5 minutes. Drain, then immediately place an egg in each bowl, making sure the egg is completely submerged. Leave for approximately 30 minutes. Remove and dry on paper towel.
- 6Preheat oven to 200°C (l80°C fan-forced). Press the eggs into the top of dough. Whisk egg yolk and water together in a small bowl. Brush over the dough, then sprinkle with the cinnamon sugar. Bake for 30 minutes or until a deep golden brown and hollow when tapped.
Bread suitable to freeze. Not suitable to microwave. Choose eggs that have whiter shells as this will make it easier to colour them.
The Latest from Australian Women's Weekly Food
- Chocolate slab cakeYesterday 1:00pm
- Chicken & watercress pasta saladYesterday 1:00pm
- Easy vanilla cupcakesYesterday 1:00pm
- Almond friandsYesterday 1:00pm
- Sensational spring dinnersYesterday 1:00pm
- Blueberry muffinsYesterday 1:00pm
- Women's Weekly Vintage Edition: Gingerbread peopleYesterday 1:00pm
- Oven temperature conversionsYesterday 4:43am
- Char kway teowOct 27, 2020
- Mango recipes for dessertOct 27, 2020
- Sweet curried sausagesOct 27, 2020
- Chicken schnitzelOct 27, 2020
- Roast pumpkin, feta and chickpea saladOct 27, 2020
- Allergy-friendly fruit mince tartsOct 27, 2020
- Fruit mince pies and treats for ChristmasOct 27, 2020
- EggnogOct 27, 2020