Easter Egg Nest
Yield 1 coffeecake.
3 1/2 to 4 cups
1/3 cup sugar
2 packages (1/2 ounce or 4 1/2 tsp) FLEISCHMANN'S RapidRise Yeast
2 teaspoons grated orange peel
1 teaspoon salt
3/4 cup water
1/3 cup milk
1/4 cup butter or margarine
1/2 cup chopped almonds, toasted
1 tablespoon water
Orange Icing (recipe below)
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, orange
peel, and salt. Heat water, milk, and butter until very warm (120 to 130 F);
stir into dry ingredients. Stir in 1 egg, almonds, and enough remaining flour to
make soft dough. Knead on lightly floured surface until smooth and elastic,
about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
Divide dough in half; roll each half to 30-inch rope. Loosely twist ropes
together. Place twisted rope on large greased baking sheet; shape into circle
and pinch ends together to seal. Place 7 clean eggs, evenly spaced, on dough,
pressing between ropes in twist. Cover; let rise in warm, draft-free place until
doubled in size, about 20 to 40 minutes.
Beat remaining egg with 1 tablespoon water; brush over dough (not on eggs).
Bake at 350 F for 30 to 35 minutes or until done. Remove from sheet; let cool on
wire rack. Brush eggs with food coloring. Drizzle Orange Icing over bread. Serve
promptly. Refrigerate any leftover eggs to preserve freshness.
In small bowl, combine 1 cup powdered sugar, sifted, and 1 to 2 tablespoons
orange juice. Stir until smooth.
Nutrition information per serving without decorated eggs (1/14 of recipe):
calories 248; total fat 7g; saturated fat 3g; cholesterol 40mg; sodium 214mg;
total carbohydrate 41g; dietary fiber 2g; protein 6g.
Source: Fleischmann's Yeast, a division of Burns Philp Food,
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