Easter braded petite loaves [wilton]
9 Loaves
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Petite Loaf Pan | ||
| Easter Icing Color Kit | ||
| Easter Petite Loaf Baking | ||
| Cups | ||
| 1 | (16 oz.) package hot roll | |
| Mix | ||
| ¼ | cup | Chopped almonds |
| Zest of 1 orange | ||
| 1 | Egg (for egg wash) | |
| 9 | Raw eggs | |
| Wilton Icing Colors | ||
| 1 | cup | Boiling water |
| 1 | teaspoon | Vinegar |
Directions
WILTON PRODUCTS
INGREDIENTS
TO COLOR EGGS
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 375øF. 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 Theriault's Collection 1997.