Easter Bread
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Revision as of 19:49, 3 April 2010 by Martina (talk | contribs) (Created page with 'Category:Recipes Category:Martina Category:Babbi Category:Easter ==Ingredients== * 2 packages yeast dissolved in 1/2 cup warm water * 1 cup butter or margarine, …')
Ingredients
- 2 packages yeast dissolved in 1/2 cup warm water
- 1 cup butter or margarine, melted
- 5 cup all purpose flour
- 1 1/4 cup sugar
- 1/2 teaspoon salt
- 6 egg yolks
- 1 cup sour cream
- 1 8-ounce package cream cheese
- 2 whole eggs
- 1 teaspoon vanilla
- 1 jar apricot jam
- powdered sugar
Directions
Prepare dough:
- Sift flour with 3/4 c sugar.
- Beat egg yolks until thick and light; blend in sour cream and melted butter; stir in dissolved yeast.
- Gradually stir the egg yolk mixture into the dry ingredients, mixing to make a soft smooth dough.
- Turn out on lightly floured board and knead for 5 minutes or until dough smooth.
- Let rise to twice size.
Prepare filling:
- Cream the cheese, 1/2 c sugar, the whole eggs and vanilla
Assembling:
- Punch down dough and knead a few minutes.
- Roll out dough into large circle about 18" in diameter and lay over a greased 3-qt ring mold.
- Fit the dough down into bottom and sides of ring mold and let hang over outside.
- Pour in cheese filling.
- Lift outside edges of dough and lap over filling, sealing to inside ring of dough.
- Cut a cross in the dough which covers the center of the ring mold and fold each triangle back over the ring.
- Let rise until doubled.
Bake:
- Bake in moderate oven (350F) for 40 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool 10 minutes before turning out.
- When cool, heat jam until runny and spoon over ring.
- Dust with powdered sugar.
Notes
It's important to seal carefully. Otherwise the filling will bubble out and it won't be like it's supposed to be. Martina 02:49, 4 April 2010 (UTC)