Easter Bread Basket
ready in: 1-2 hrs
recipe id: 36017
cook method: oven, stovetop
5 cups all-purpose flour, sifted
4 teaspoons baking powder
3/4 cup sugar
1 3/4 cup corn oil
1 teaspoon vanilla extract
1 teaspoon milk, MIXED WITH
1 egg white (for brushing)
2 packages egg dye
The very first thing you should do is color your eggs. First, boil some water in a sauce pan and add about 2 packets of dye (or about 9 drops of food coloring), stir until it fully dissolves and add 1 teaspoon vinegar. Add in 5 more cups of cold water, stir again. Add the eggs into the dyed water, add more water if the eggs are not covered. Simmer for about 15 minutes.
Use a spoon with slots to remove from the water, and allow the water to drain as you put the eggs on to paper or other absorbent towel. Very gently roll or pat dry each egg individually, and put back in the carton and set in the refrigerator until we are ready to use them.
Set your oven for 350 degrees F. Line a cookie sheet with aluminum foil, set aside.
Combine sifted four, baking powder and sugar and set aside. Beat together the eggs, oil and vanilla. Knead with spoon while adding dry mixture to egg mixture a little at a time. Continue to knead with hands on a clean surface until all the ingredients are evenly mixed. Be sure not to overdo it.
On a tin lined with foil, carefully shape about a cup of dough into a basket shape. Place the colored eggs in center and cover with a small piece of rolled dough, seal edges to basket. Using your hands, roll a 1" wide and 6" long piece of dough lengthwise and curve to make the basket handles. Brush the basket with egg white and apply sprinkles, then brush with milk.
Bake 20 minutes at 350 degrees F on foil lined cookie sheet. Allow to cool before removing with wide spatula.
Serve or give on paper plates with decorated border. Wrap in plastic and tie with colored ribbon if you are going to bring it to as a gift on Easter.
nutritionNutritional data has not been calculated yet.
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