Italian Easter-egg Bread Basket |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ellis Island Immigrant Cookbook, Cynthia Abate-Upson So. Lawrence, Mass. Her great-grandmother, Nana brought the same recipe over from Sicily in 1922. The only change is using food coloring rather than beet juice. Read more . Never made myself-not yet. Wanted to post for anyone that may be inspired! Happy Spring! Ingredients:
6 cups all-purpose flour, sifted |
4 1/2 tsp. baking powder |
1 cup sugar |
1 cup corn oil |
1 1/2 tsp, vanilla |
7 eggs (divided use) |
milk and egg white for brushing |
colored sprinkles |
Directions:
1. Color 6 of the eggs first; set oven for 350. Line 2 cookie sheets with foil-makes 6 baskets.
2. To color eggs, boil 1/2 cup water for each color desired, add 1 tsp. vinegar to each. Add 10 drops dye . Roll egg in dye solution. Let eggs dry .
3. Combine sifted flour, baking powder and sugar. Set aside. Beat together : egg, oil and vanilla. Knead with spoon while adding dry mix. to egg mix. , a little at a time. Knead with hands, on a clean surface until evenly mixed. DO Not OVER KneaD. On foil-lined tin, shape a cupful of dough into a basket shape, Place a colored egg in center and cover with a basket handle : Roll a 1 inch wide, 6 inch long piece of dough lengthwise-then curve to resemble basket handles. Attach by pressing fingers onto the dough where it meets the basket. Brush basket with egg white, apply sprink.les. Then brush with milk.
4. Bake 20 minutes at 350. Le cool before removing with wide spatula. Serve or give on paper plates with decorated border. Wrap in plastic, tie with colored ribbon for a traditional and unique Easter cookie gift!
5. Makes 6 baskets.
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