Easter Braded Petite Loaves [wilton] Recipe
Yield: 9 LoavesRecipe by luhu.jp
Ingredients:
WILTON PRODUCTS
Petite Loaf Pan,
Easter Icing Color Kit,
Easter Petite Loaf Baking,
Cups,
INGREDIENTS
1: , (16 oz.) package hot roll
Mix,
1/4 cup: Chopped almonds,
Zest of 1 orange,
1: Egg, for egg wash
TO COLOR EGGS
9: Raw eggs,
Wilton Icing Colors,
1 cup: Boiling water,
1 tsp: Vinegar,
Directions:
Directions for Loaves: Line pan cavities with baking cups. Prepare
dough as directed on mix package, adding the almonds and orange zest.
On lightly floured surface, roll dough into a 12 x 9 in. rectangle.
Cut into nine 1 in. 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. Brush dough with egg
wash (egg mixed with 2 tablespoons water). Do not brush on the
colored Easter egg. Bake 20 minutes or until golden brown. Makes 9
petite loaves.
Directions for coloring eggs: Mix all ingredients together and let
stand 5 minutes (Wilton Icing Colors, boiling water and vinegar). Dip
eggs in solution; remove eggs and let dry. Eggs are placed in bread
raw, they will be hard cooked when bread is done.
My suggestion: I find that only white shell raw eggs give you the
desired true colors of the favorite Easter Eggs. To each their own.
Source: "Wilton" Easter Recipes & Ideas. Mealmaster formatted - from
Dottie Theriaults Collection 1997.
Source from luhu.jp
dough as directed on mix package, adding the almonds and orange zest.
On lightly floured surface, roll dough into a 12 x 9 in. rectangle.
Cut into nine 1 in. 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. Brush dough with egg
wash (egg mixed with 2 tablespoons water). Do not brush on the
colored Easter egg. Bake 20 minutes or until golden brown. Makes 9
petite loaves.
Directions for coloring eggs: Mix all ingredients together and let
stand 5 minutes (Wilton Icing Colors, boiling water and vinegar). Dip
eggs in solution; remove eggs and let dry. Eggs are placed in bread
raw, they will be hard cooked when bread is done.
My suggestion: I find that only white shell raw eggs give you the
desired true colors of the favorite Easter Eggs. To each their own.
Source: "Wilton" Easter Recipes & Ideas. Mealmaster formatted - from
Dottie Theriaults Collection 1997.
Source from luhu.jp