2 packets of active dry yeast for bread or 2 tablespoons of active dry yeast
1/2 cup of warm water
1/2 cup of scalded and cooled milk (or buttermilk)
1/2 cup of sugar
1/4 cup of butter or margarine
1 teaspoon of salt
2 eggs
2 tablespoons of grated lemon zest
4 1/2 to 5 cups of all-purpose flour
1 egg yolk
1 tablespoon of warm water
colored sprinkles
12 hard-boiled eggs, peeled
2 packets of active dry yeast for bread or 2 tablespoons of active dry yeast
1/2 cup of warm water
1/2 cup of scalded and cooled milk (or buttermilk)
1/2 cup of sugar
1/4 cup of butter or margarine
1 teaspoon of salt
2 eggs
2 tablespoons of grated lemon zest
4 1/2 to 5 cups of all-purpose flour
1 egg yolk
1 tablespoon of warm water
colored sprinkles
12 hard-boiled eggs, peeled
In a large mixing bowl, combine the warm water, yeast, milk, sugar, butter or margarine, salt, eggs, 2 cups of flour, and lemon zest
Beat until smooth
Add enough additional flour to form a uniform dough that is easy to work with
On a lightly floured surface, knead the dough until it becomes soft and elastic
Place the dough in a greased bowl, turning once
Cover and let rise for 1 1/2 hours or until doubled in size
Punch down the dough and let rise again for another 30 minutes, or until doubled in size
Divide the dough into 4 equal parts
Shape each part into a roll approximately 90 cm long
Grease a baking sheet
Place 2 rolls side by side and shape gently without compressing
Mold into a ring shape, pressing the ends together
Repeat the process with the remaining dough
Let rise for an additional 40 minutes, or until doubled in size
Preheat oven to moderate heat (170°C)
Place 6 egg yolks spaced evenly on each ring
Beat lightly and brush the tops of the rings
Bake for 25 minutes, or until golden brown
If desired, when the rings are baked, remove the eggs and fill the hollow centers with candies or colored eggs
Make 2 rings.
