Easter Egg Braid Recipe - eggs

Method

• Wash 12 uncooked Large eggs.
• Tint shells and set aside at room temperature.
• Scald lowfat milk; add in sugar, salt, shortening and lemon peel.
• Cold to lukewarm.
• Sprinkle yeast on hot water and stir to dissolve.
• Add in to lowfat milk mix with 2 Large eggs, slightly beaten, and 2 1/2 c. of the flour.
• Beat till smooth.
• Stir in sufficient remaining flour, a little at a time, to create a dough which is easy to handle.
• Turn onto lightly floured board and knead till smooth and elastic, 5 to 8 min.
• (If using food processor, knead 45 seconds.)
• Place in lightly greased bowl and turn dough to grease top.
• Cover and let rise in hot place till doubled, about 1 hour.
• Punch down, cover and let rise again till almost doubled, about 30 min.
• Recipe makes 2 large braid rings or possibly 12 individual rings as follows: Large Rings: Divide dough into 4 parts.
• Form each part into a 36" rope.
• On a greased pizza pan or possibly baking sheet, shape 2 of the ropes into a very loosely braided ring, leaving space for 6 Large eggs.
• Repeat with other 2 ropes of dough for a second ring.
• Insert 6 tinted Large eggs into spaces in each ring.
• Individual Rings: Divide dough into 12 parts.
• Form each part into a ring around a tinted egg.
• After forming braids or possibly rings; cover.
• Let rise till doubled.
• Brush proportionately with beaten egg.
• Sprinkle with tiny decorating candies.
• Bake in moderate oven, 375 degrees, for 15 min for individual rings, 20 min for large rings or possibly till lightly browned.
• Serve hot.
• NOTE: Can be baked the day before using.
• Chill.
• At serving time, reheat in moderate oven, 350 degrees, for 8 min.