easter bread

  • 1/2 cup water
  • 1 tsp sugar
  • 2 tsp yeast
  • 1/2 cup milk
  • 3 Tbsp butter or oil
  • 1/4 cup sugar
  • 1 tsp salt
  • 3 eggs
  • 1 tsp vanilla
  • 2 tsp cardamom (optional)
  • 2 1/2 -3 cups flour
  • 1/2 cup candied fruit
  • 1/2 cup raisins or currants

Proof yeast in warm water with sugar. Scald the milk, add butter, sugar and salt and cool to room temperature. Add eggs, yeast, vanilla and 1 1/4 cups flour and mix well. Add fruit and more flour, kneading until elastic. Place in a greased bowl, cover and let rise until double. Divide in 2 logs and make a twist, or 3 logs to form a braid, then form a circle on parchment on a cookie sheet. Let rise again and bake at 350F for about 30 minutes until golden brown. Brush with butter or margarine while warm. Ice when cool if desired with this icing:

  • 1 cup confectioners’ sugar
  • 2 teaspoons lemon juice
  • 1/8 teaspoon almond extract
  • 2 to 3 teaspoons warm water
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