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Easter Crown Bread is a traditional European pastries Easter is braided into a rope, formed in a ring and studded with eggs. The bread takes its name from Christ's crown spines and the shape of the pan with the decorations that come out of its egg resembles the crown of thorns. Although eggs are also a symbol of hope and rebirth.

This is very decorative bread and makes a wonderful centerpiece for an Easter table. Then, can be consumed with coffee or a sweet wine Easter morning.

Note note that it takes five raw eggs for this recipe. Deposits must be in color before inserting them into the folds of the bread.

Easter Bread Corona

Ingredients

650 to 700g plain flour (divided use)

50 g granulated sugar

1 package active dry yeast

1 teaspoon salt

160ml warm milk

2 tablespoons butter or margarine, softened

2 eggs

90g chopped mixed fruit, preserved

50g chopped, peeled almonds

1 / 2 teaspoon anise seeds

5 raw eggs

egg is non-toxic Coloring

Vegetable oil

In a large bowl, combine 200g of flour with sugar, yeast and salt. Add milk and butter and beat with an electric mixer for 2 minutes at medium speed. Then add the eggs and 100g flour and beat on high for 2 minutes. Stir in fruit, nuts and anise seed, mixing well. Then add enough remaining flour to form a soft dough. In turn this on lightly floured and knead until smooth and elastic (about 6-8 minutes). Place dough in a greased bowl, turning once to grease top. Cover with a damp cloth and leave in a warm place until double in size (about 1 hour).

About 30 minutes before the dough has finished rising, the color of the 5 eggs (Leave them uncooked) with non-toxic dyes. When dry, lightly rub with oil.

Try again risen dough and divide in half. Wind each half into a rope 24 inches. In a greased baking sheet, loosely twist the two wires together and then a ring and pinch the ends. Gently split the ropes and aesthetic surgery of the 5 raw colored eggs into openings. Cover and let rise again until double in size (about 30 minutes). Bake in preheated oven 180 ° C for 30 to 35 minutes, or until bread is golden. Remove from baking sheet and cool on a wire rack.

It is time that this very traditional Easter bread regained its rightful place of importance in the Passover table.

Dyfed Lloyd Evans is the creator of the Celtnet Recipes site with thousands of recipes from all over the world You can find more Easter recipes on this Easter Recipes page. He also runs the Celtnet Articles site where you can add your own recipes and articles.