Easter is around the corner and nothing reminds me more of Easter than going to church, egg hunts, and my nonnie cooking Easter brunch for our family. Specifically her Portuguese Easter Baskets. She has made them every Easter that I can remember, and I loved bringing this Easter tradition to my home. Everyone loves eating them and kids love to help make them. AND they look so festive, it’s a WIN in my book! I have shared the recipe below (with her permission of course!) in case you want to also join in on this fun Easter tradition!
6-1/2 to 7-1/2 cups unsifted flour
1 cup sugar
1 tsp salt
2 pkgs active dry yeast
1 cup milk
1/4 cup water
1/4 cup margerine
3 eggs (plus room temp 8 dyed hard boiled eggs)
In a large bowl throughly mix 2 cups flour, sugar, salt and undissolved active dry yeast.
Combine milk, water and margerine in saucepan. Heat until liquids are warm.
Gradually add to dry ingredients and beat 2 minutes at medium speed.
Add the 3 eggs and enough flour to make a soft dough.
On lightly floured board, knead until smooth and elastic, about 8-10 minutes.
Let rise in a warm place until doubled in bulk, about one hour.
Divide dough into 16 pieces.
Take about 1/4 of each piece and set aside.
Shape larger pieces into round balls.
On greased baking sheets, press large pieces of dough down into circles,1/2 inch thick.
Place a hard cooked egg in center of each.
Divide each of the remaining pieces in 8 pieces or 16 of dough in half. Shape each in to a 6 inch rope. Using 2 ropes, cross in an X over each egg and seal ends underneath dough.
Cover, let rise in warm place until doubled in bulk, about 1 hour.
Bake at 350 degrees for 20-25 minutes.
Yield: 8 individual breads (very large) or 16 regular sized.
I hope you enjoy them. Happy Easter!