Swirl Easter Bread |  |
| Ingredients | Lbs. | Ozs. | Method |
|
| Bread | | | |
| Pistachios, finely chopped | 2 | 51/2 | Combine. Set aside. |
| Eggs | 1 | | |
| Sugar | 1 | 71/2 | |
| Butter or margarine, softened | 1 | 2 3/4 | |
| Orange peel, finely chopped | | 15 | |
| Vanilla | | 11/2 | |
| Salt | | 1/2 | |
| |
| Frozen bread dough | 10 | | Allow bread dough to thaw. |
| |
| Egg white | | 10 | Beat egg white and water. |
| Water | | 5 | |
| |
| Glaze | | | |
| Confectioners’ sugar | 2 | 8 | Mix. |
| Lemon juice | 1 | 61/2 | |
|
| Total appr. wt. | 21 | 14 | |
Instructions: Divide dough into 1-lb. pieces. Roll each piece into a 12-in. by 9-in. rectangle. Spread pistachio mix evenly on each rectangle, leaving a 1 in. border. Roll up each rectangle along the long edge. Place each loaf in an oiled 12-in. round pan. Shape each loaf into a ring, and seal ends together with water. Snip the dough at 3/4-in. to 1-in. intervals around the outside of the ring. Do not cut all the way through to the other side of the ring. Gently separate each cut and turn them to face upwards. Brush each ring with egg wash. Allow the dough to rest for 30 to 60 minutes. Bake in a 375° oven for 17 minutes until golden brown. Allow the rings to cool, and drizzle the tops with glaze. Garnish with chopped pistachios.
Yields 10 loaves of bread with eight servings each.
