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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl, or in the food processor with the dough blade in place, combine 3 cups of the flour with the yeast, sugar, lemon zest, cardamom, and salt. | 2. Mix until blended. | 3. Heat the milk to boiling in a small saucepan over medium-high heat. | 4. Remove from heat and add the butter and stir until the butter is melted and milk is cooled to 130 F. | 5. Pour the milk mixture and the 3 eggs over the flour mixture. | 6. Stir with a wooden spoon, beat with the paddle or dough hook of a mixer, or process until dough is smooth and satiny but still rather soft and sticky. | 7. Add remaining flour to make a soft dough. | 8. Cover with plastic wrap and refrigerate at least 2 hours or overnight. | 9. Punch down the dough. | 10. Shape, glaze, and decorate as directed for one of the three Easter Bread rings, below. | 11. Preheat the oven to 400 F. | 12. Bake for 20 to 25 minutes, until golden. | 13. Cool on a wire rack. | 14. Makes 1 large loaf, 20 to 24 servings. | 15. TWISTED BREAD RINGS (LAMBROKOULOURES) Divide the dough in half. | 16. Roll each piece out to make a rope 24 inches long. | 17. Twist the ropes together and place on a greased baking sheet, curving them into a ring. | 18. Join the ends carefully. | 19. Wiggle 6 eggs in the spaces between the twisted ropes. | 20. Cover and let rise until almost doubled, about 1 hour. | 21. Brush with the egg-milk glaze. | 22. BRAIDED RING: Divide the dough into 3 equal parts. | 23. From each part into a rope about 30 inches long. | 24. Braid the three strands. | 25. Place the braid on a greased or parchment-covered baking sheet in the form of a ring. | 26. Place one colored egg on the join of the braid. | 27. Cover and let rise until doubled, about 1 hour, brush with the egg-milk glaze, and sprinkle with sliced almonds. | 28. CURLED WHEEL WREATH: Divide the dough into 4 equal portions and roll each into a 12-inch strand. | 29. Place strands on a greased baking sheet, crossing the strands at the center of each to form the spokes of a wheel. | 30. Curl the outer ends of each strand. | 31. Make an indentation in the center of the hub (where all the strands cross). | 32. Place a colored egg in the center. | 33. Cover and let rise until doubled, about 1 hour. | 34. Brush with the egg-milk glaze and sprinkle with sesame seeds. | 35. Beatrice Ojakangas’ Great Holiday Baking Book. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	5 -6	cups	unbleached	-	-	-	-
active yeast	2	packages		-	-	-	-
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
lemon zest	1	teaspoon	grated	-	-	-	-
cardamom	1	teaspoon	ground	6.22	1.3694	0.2152	0.134
salt	1	teaspoon		-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
butter	3/4	cup	unsalted cut	1220.6925	0.1022	1.4471	138.0898
egg	3		beaten	214.5	1.08	18.84	14.265
egg	1		beaten	214.5	1.08	18.84	14.265
milk	1	tablespoon		148.84	11.6632	7.686	7.9788
egg	1 -6		colored uncooked	214.5	1.08	18.84	14.265
almond			sliced blanched	-	-	-	-
sesame seed				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.