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1
Wash the RAW eggs in soapy water, rinse them, dry, and put them into a bowl of warm water with food color and about 1 teaspoon of white vinegar added.
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2
When the eggs have tinted to the depth of color, take them out of the liquid, place them on paper towels, and let them air dry.
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3
When the bread is baked, the eggs become hard cooked.
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4
There are three pretty wreath shapes here that you can make from this dough, one that is braided, one that is curled, and one that is twisted.
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5
Use any one of these shapes that you like.
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6
In a large bowl, or in the food processor with the dough blade in place, combine 3 cups of the flour with the yeast, sugar, lemon zest, cardamom, and salt.
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7
Mix until blended.
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8
Heat the milk to boiling in a small saucepan over medium-high heat.
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9
Remove from heat and add the butter and stir until the butter is melted and milk is cooled to 130 F. Pour the milk mixture and the 3 eggs over the flour mixture.
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10
Stir with a wooden spoon, beat with the paddle or dough hook of a mixer, or process until dough is smooth and satiny but still rather soft and sticky.
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11
Add remaining flour to make a soft dough.
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12
Cover with plastic wrap and refrigerate at least 2 hours or overnight.
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13
Punch down the dough.
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14
Shape, glaze, and decorate as directed for one of the three Easter Bread rings, below.
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15
Preheat the oven to 400 F. Bake for 20 to 25 minutes, until golden.
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16
Cool on a wire rack.
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17
TWISTED BREAD RINGS (LAMBROKOULOURES) Divide the dough in half.
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18
Roll each piece out to make a rope 24 inches long.
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19
Twist the ropes together and place on a greased baking sheet, curving them into a ring.
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20
Join the ends carefully.
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21
Wiggle 6 eggs in the spaces between the twisted ropes.
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22
Cover and let rise until almost doubled, about 1 hour.
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23
Brush with the egg-milk glaze.
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24
BRAIDED RING: Divide the dough into 3 equal parts.
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25
From each part into a rope about 30 inches long.
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26
Braid the three strands.
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27
Place the braid on a greased or parchment-covered baking sheet in the form of a ring.
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28
Place one colored egg on the join of the braid.
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29
Cover and let rise until doubled, about 1 hour, brush with the egg-milk glaze, and sprinkle with sliced almonds.
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30
CURLED WHEEL WREATH: Divide the dough into 4 equal portions and roll each into a 12-inch strand.
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31
Place strands on a greased baking sheet, crossing the strands at the center of each to form the spokes of a wheel.
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32
Curl the outer ends of each strand.
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33
Make an indentation in the center of the hub (where all the strands cross).
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34
Place a colored egg in the center.
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35
Cover and let rise until doubled, about 1 hour.
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36
Brush with the egg-milk glaze and sprinkle with sesame seeds.
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37
Beatrice Ojakangasi 1/2 Great Holiday Baking Book
