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Easter Egg Nest
Perfect bread to make on Easter Sunday!
1 coffee cake
20 to 40 minutes
30 to 35 minutes
3-1/2 to 4 cups all-purpose flour
1/3 cup sugar
2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
2 teaspoons freshly grated orange peel
1 teaspoon salt
3/4 cup water
1/3 cup milk
1/4 cup butter OR margarine
7 eggs, divided (5 eggs should be colored with food coloring)
1/2 cup chopped almonds, toasted
1 tablespoon water
1 cup powdered sugar, sifted
1 to 2 tablespoons orange juice
Combine 1-1/2 cups flour, sugar, undissolved yeast, orange peel and salt in a large mixer bowl. Heat water, milk and butter until very warm (120° to 130°F); stir into flour mixture. Stir in 1 egg, almonds, and enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
Divide dough in half; roll each half to 30-inch rope. Loosely twist ropes together. Place twisted rope on large greased baking sheet; shape into circle and pinch ends together to seal. Place 5 colored eggs, evenly spaced, on dough, pressing between ropes in twist. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
Beat remaining egg with 1 tablespoon water; brush over dough (not on eggs). Bake in a preheated 350°F oven for 30 to 35 minutes or until done. Remove from sheet; let cool on wire rack.
Orange Glaze: Combine powdered sugar and orange juice in a small bowl. Stir until smooth. Drizzle Orange Glaze over bread. Serve promptly.