Easter Egg Bread Ring Recipe

Name: Easter Egg Bread Ring
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 to 5 cups Pillsbury BEST(R) All Purpose Flour, divided; 2/3 cup sugar; 2 pkgs. (1/4 oz.) quick-rising dry yeast (2 1/4 teaspoons); 1 tablespoon grated lemon peel; 1 teaspoon ground cinnamon; 1 teaspoon salt; 3/4 plus 1 tbsps. milk, divided; 1/2 cup water; 1/3 stick Crisco(R) Baking Sticks Butter Flavor All-Vegetable Shortening; OR; 1/3 cup Crisco(R) Butter Flavor All-Vegetable Shortening; 3 large eggs, divided; 2 tablespoons vanilla extract; 3/4 cup chopped nuts or 1/2 cup golden raisins (optional); Crisco(R) Original No-Stick Cooking Spray; 6 hard-cooked large eggs, shells dyed in a variety of colors; 1/3 cup Pillsbury(R) Creamy Supreme(R) Vanilla Flavor Frosting (optional); 2 to 3 tablespoons lemon juice or water (optional)

Servings: persons

4 1/2 to 5 cups Pillsbury BEST(R) All Purpose Flour, divided
2/3 cup sugar
2 pkgs. (1/4 oz.) quick-rising dry yeast (2 1/4 teaspoons)
1 tablespoon grated lemon peel
1 teaspoon ground cinnamon
1 teaspoon salt
3/4 plus 1 tbsps. milk, divided
1/2 cup water
1/3 stick Crisco(R) Baking Sticks Butter Flavor All-Vegetable Shortening
OR
1/3 cup Crisco(R) Butter Flavor All-Vegetable Shortening
3 large eggs, divided
2 tablespoons vanilla extract
3/4 cup chopped nuts or 1/2 cup golden raisins (optional)
Crisco(R) Original No-Stick Cooking Spray
6 hard-cooked large eggs, shells dyed in a variety of colors
1/3 cup Pillsbury(R) Creamy Supreme(R) Vanilla Flavor Frosting (optional)
2 to 3 tablespoons lemon juice or water (optional)

1
STIR 2 cups flour, sugar, yeast, lemon peel, cinnamon and salt in large bowl. Microwave 3/4 cup milk, water and shortening in microwave-safe bowl on HIGH 1 to 1 1/2 minutes or until very warm (120u00b0 to 130u00b0F). (Shortening will not melt completely.) Gradually beat into flour mixture, using electric mixer on low speed. Add 2 eggs and vanilla. Beat an additional 2 minutes. Stir in just enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Knead in nuts or raisins, if desired. Loosely cover with plastic wrap coated with cooking spray. Let rest 10 minutes.
2
COAT baking sheet with cooking spray. Divide dough in half. Roll each piece into a 30-inch rope on a lightly floured surface. Loosely twist the ropes together; transfer dough to prepared baking sheet, pinching ends together to create a circular ring. Coat the outside of a custard cup with cooking spray. Invert and place in center of ring to maintain circular hole in center during baking. Gently separate dough ropes in 6 areas to create spaces for dyed eggs. Arrange dyed eggs on dough and gently press down. Coat ring lightly with cooking spray. Loosely cover with plastic wrap. Let rise in warm place until doubled in size, about 45 minutes.
3
HEAT oven to 350u00b0F. Whisk remaining egg and 1 tablespoon milk until frothy. Brush bread dough with egg mixture. Bake 30 to 35 minutes or until golden brown. Remove from baking sheet and cool until slightly warm on wire rack. Lift bread to remove custard cup.
4
To make optional glaze: COMBINE frosting and 2 teaspoons lemon juice or water in small bowl until smooth, adding additional juice or water to reach desired consistency. Drizzle over bread. Best served same day.
5
TIP: Do not consume hard-cooked eggs that have been left unrefrigerated for more than 2 hours.

1173

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 1/2 to 5 cups Pillsbury BEST(R) All Purpose Flour, divided, 2/3 cup sugar, 2 pkgs. (1/4 oz.) quick-rising dry yeast (2 1/4 teaspoons), 1 tablespoon grated lemon peel, and more.

Yes, Easter Egg Bread Ring falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Easter Egg Bread Ring

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions