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Easter Bird's Nest Bread
Easter Bird's Nest Bread
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Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
255 minutes
Delightful bird's nest bread with colorful raw eggs in the center, perfect for Easter breakfast. Tangy lemon-infused bread, best enjoyed warm with butter.
Ingredients:
  • 2 tablespoons active dry yeast
  • 1 cup lukewarm water
  • 2 tablespoons white sugar
  • 1.5 cups all-purpose flour
  • 0.75 cup shortening
  • 1 cup white sugar
  • 1.5 teaspoons salt
  • 3 eggs
  • 1 egg white
  • 4 teaspoons grated lemon zest
  • 2 tablespoons lemon juice
  • 3.25 cups all-purpose flour
  • 6 eggs, in the shell, dyed if desired
  • 1 tablespoon heavy cream
  • 2 tablespoons multicolored candy sprinkles
  • 1 beaten egg yolks
Instructions:
  • In a mixing bowl, gracefully sprinkle yeast over warm water and allow it to stand for 5 minutes. Add 2 tablespoons of sugar and 1 1/2 cups of flour, and stir until the mixture is smooth. Cover the bowl and place it in a cozy spot to rise until doubled in bulk, around 1 hour.
  • Combine the shortening, 1 cup of sugar, and salt in a bowl until creamy. Gradually add the eggs and egg white one by one, mixing until smooth after each addition. Mix in the yeast mixture, lemon zest, lemon juice, and remaining 3 1/4 cups of flour until a smooth dough forms. Turn the dough onto a lightly floured surface and knead for about 8 minutes until elastic and smooth.
  • Oil a large bowl, add the dough, coat it with oil, cover with a damp cloth, and let rise in a warm place until doubled in volume, approximately 1 hour.
  • Flatten the dough and transfer it to a lightly floured surface. Divide the dough into four equal rounds, cover, and allow to rest for 2 minutes. Roll each round into an 18-inch long rope.
  • Prepare two large baking sheets by greasing them. Shape the two long pieces of dough into loosely braided rings on each baking sheet, making room for three colored eggs. Connect the ends of the rings and gently tuck the eggs between the dough braids. Cover and allow the dough to rise until it doubles in size or until a light press with your finger leaves an indent, approximately 30 minutes.
  • Preheat the oven to a toasty 350 degrees F (175 degrees C). Combine the egg yolk with 1 tablespoon of luxurious heavy cream, and set it aside for delightful creations.
  • After 10 minutes in the oven, apply egg yolk mixture, sprinkle with candy, and bake for an additional 30-40 minutes until loaves are dark brown and sound hollow when tapped.

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