Recipe by Jennifer Iadevaia
This recipe has been passed down from generations of my family. We have it every year during this time, its a sweet bread that is great for breakfast.
Top Review by Irene Miller
Thank you! Thank you! Thank you! I have been looking for a recipe for these Easter baskets since I was a young mother. Now I am a grandmother and eager to make these for my grandchildren. I was raised in NYC and our neighbor always gave me one of these at Easter time and I remember trying to figure out how she got the egg in the basket. I can't wait to give these to the children, thanks again.
- 6 1⁄2-7 1⁄2 cups unsifted flour
- 1⁄4 cup water
- 1 cup sugar
- 1⁄4 cup Fleischmann's margarine
- 2 packages Fleischmann's active dry yeast
- 3 eggs (at room temperature)
- 1 cup milk
- 8 hard-boiled eggs
- colored sprinkles (optional)
Directions See How It's Made
- In a large bowl throughly mix 2 cups flour, sugar, salt and undissolved Fleischmann's Active Dry Yeast.
- Combine milk, water and Fleischmann's Margarine in a saucepan.
- Heat over low heat until liquids are very warm (120 F- 130 F).
- Margarine does not need to melt.
- Gradually add liquids to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- Add 3 eggs and 3/4 cup flour.
- Beat at high speed 2 minutes, scraping bowl occasionally.
- Stir in enough additional flour to make a soft dough.
- Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.
- Place in greased bowl, turning to grease top.
- Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
- Punch dough down; turn out onto lightly floured board.
- Divide dough into 8 equal pieces.
- Take about 1/4 of each piece and set aside.
- Shape larger pieces into round balls.
- On greased baking sheets, press large pieces of dough down into circles, about 1/2 inch thick.
- Place a hard-cooked egg in center of each.
- Divide each of the remaining 8 pieces of dough in half.
- Shape each into 2 ropes, cross in an"X" over each egg and tuck underneath dough.
- Cover; let rise.
- Keep free from draft, until doubled in bulk.
- Sprinkle"baskets" with colored nonpareils.
- Bake at 350 F degrees for 20 to 25 minutes.
- Remove from baking sheets and serve cooled with whipped butter or jelly.