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Easter: Eggs in a Bread Basket




Source of Recipe


Wilton


List of Ingredients




Petite Loaf Pan

Petite Loaf Baking Cups

Easter Icing Color Set

1 (16 ounce) package hot roll mix

1/3 cup chopped dried fruit bits (combinations of cherries, blueberries, or melon mix)

1 egg (for wash)

To Color Eggs:

9 raw eggs for dipping

1 cup boiling water

1 teaspoon vinegar

Wilton Icing Colors


Recipe



Mix all liquid ingredients together and let stand 5 minutes. Dip eggs in solution; remove egg and let dry. Eggs are placed in bread raw, but they will be hard cooked when bread is done.

To Bake Eggs:

Line pan cavities with baking cups. Prepare dough as directed on package, adding the dried fruit bits. On lightly floured surface, roll dough into a 12x9-inch rectangle pan. Cut into nine 1-inch strips. Cut each strip in half. Lightly roll each half into a rope and twist. Wrap one rope around inside of baking cup. Place colored Easter egg in middle of dough. Repeat with second rope of dough.

Preheat oven to 375° F. Set breads in warm place and allow to rise 20-30 minutes or until doubled in size. Brush dough with egg mixed with 2 tablespoons of water. Do not brush on egg.

Bake 20 minutes or until golden brown.

Makes 9 petite loaves