A delicious and festive sweet yeast bread to serve on Easter day. The dough is twisted into a ring shape and then topped with a mixture of almonds, sugar and rum before baking. Serve either plain, or lightly drizzled with a sweet lemon icing.

Easter Bread

Ingredients:

Dough:

½ cup warm water (110 to 115 degrees)

½ cup warm milk (110 to 115 degrees) (preferably whole milk)

2 packages active dry yeast

½ cup granulated sugar

2 large eggs, lightly beaten

2 tablespoons grated lemon zest (about 2 lemons)

½ cup unsalted butter, melted and cooled

1 teaspoon salt

4½ to 5 cups all-purpose flour, plus additional for work surface

Topping:

1 egg yolk

1 tablespoon water

½ cup slivered almonds

¼ cup granulated sugar

3 tablespoons rum

Lemon Icing (optional)

1 cups confectioners (powdered) sugar

2 teaspoons lemon zest
1 teaspoon freshly squeezed lemon juice

½ teaspoon pure vanilla extract

3 to 4 teaspoons milk (preferably whole milk)

Tip:  Use a citrus zester and citrus juicer for fresh zest and freshly squeezed juice. Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

Dough:

1. In a large mixing bowl combine warm water, warm milk and yeast; stir and let sit until yeast is dissolved, about 10 minutes. Add sugar, eggs, lemon zest, melted butter, and salt; beat until mixture is smooth. Add 2 cups flour; stir until well mixed. Stir in enough remaining flour to form a soft dough.
   
   
2. Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky.
   
   
3. Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 1 to 2 hours.
   
   
4. Prepare two large baking sheets; light grease with shortening.
   
   
5. Punch dough down then turn onto a lightly floured pastry mat or pastry board; knead dough briefly, 4 to 5 times. Divide dough into 4 equal parts. Roll each part into a rope about 36 inches long.
   
   
6. Place 2 ropes side by side; twist ropes together gently and loosely, and shape into a ring; pinch the ends to fasten together. Repeat with remaining 2 parts of dough.
   
   Topping:
7. In a small bowl, combine egg yolk and water, stir together to mix. Brush tops of rings with egg yolk. In a small bowl, combine almonds, sugar, and rum; spread mixture over rings.
   
   
8. Cover rings and let rise is a warm place until doubled in size, 30 to 45 minutes.
   
   
9. Preheat oven to 350 degrees F.
   
   Bake:
   
10. Bake 20 to 25 minutes, or until rings are a light golden brown and sound hollow when tapped. Remove from oven. Place pans on a wire cooling rack to cool.
    
    Lemon Icing (optional):
11. In a small bowl, combine powdered sugar, lemon zest, lemon juice, vanilla, and enough milk to make a good drizzling consistency. Drizzle icing onto still warm rings.
    
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