Easter Bread Ring

Ingredients

• Bread:
• 5 to 6 cups (1.18 to 1.5 L) Robin Hood® Best for Bread Flour
• 1 cup (250 mL) sugar
• 5 1/2 tsp (27 mL) active dry yeast
• 1 tsp (5 mL) grated orange zest
• 1 tsp (5 mL) salt
• 2 tsp (10 mL) orange juice
• 2 tsp (10 mL) vanilla extract
• 1 cup (250 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
• 3/4 cup (175 mL) Crisco® Golden All-Vegetable Shortening (alternative: Crisco All-Vegetable Shortening)
• 3 eggs, beaten
• 6 hard boiled eggs
• Egg wash:
• 1 egg
• 1 tbsp (15 mL) Carnation Regular, 2% or Fat Free Evaporated Milk
• Garnish:
• liquid food coloring
• Orange Glaze:
• 1 cup (250 mL) icing sugar
• 1 to 2 tbsp (15 to 30 mL) orange juice

Preparation

1. Bread: In a large bowl, combine 3 cups (750 mL) of flour with the sugar, yeast, orange zest, and salt. Mix until well blended.
2. In a saucepan, heat the milk over medium high heat until just boiling. Remove from the heat; add the shortening and stir until melted. Stir in the orange juice and vanilla. Cool to 120ºF (49°C). Pour the milk mixture and the beaten eggs over the flour mixture.
3. Mix until a soft and sticky dough forms. Slowly stir in enough of the remaining flour to make a soft dough. Knead for 8 to 10 minutes. Place in a lightly greased bowl, cover with plastic wrap and place in a warm draft free spot and let rise for 1 ½ to 2 hours. Punch down dough, cover with plastic wrap and refrigerate overnight.
4. Grease or line a baking sheet with parchment paper. Remove the dough from the refrigerator; punch it down. Divide dough in half. On a floured surface, roll each piece into a rope about 24” (60 cm) long. Twist the ropes together; place the dough on prepared baking sheet, joining the ends together to form a ring shape.
5. Push the hard-boiled eggs, on their side, between the spaces in the twisted ropes around the ring. Cover bread with a piece of lightly greased plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours.
6. Heat oven to 350ºF (180º). Place the bread in the oven and bake for 5 minutes. Beat egg with 1 tbsp (15 mL) of milk. Brush bread with egg wash; return to oven and bake for 25 to 30 minutes, until golden brown. Cool on wire rack.
7. Garnish: Place a few drops of liquid food coloring in a small dish. Using a cotton swab or small paint brush, carefully color each dyed egg. Let dry fully before drizzling on Orange Glaze.
8. Orange Glaze: In a small bowl combine glaze ingredients; stir until smooth. Drizzle over cooled bread.