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Ingredients
- 2 1/2 c. all-purpose flour, divided
- 1/4 c. white sugar
- 1 tsp. salt
- 1 package active dry yeast
- 2/3 c. lowfat milk
- 2 Tbsp. butter
- 2 Large eggs
- 5 whole Large eggs, colored, if you like
- 2 Tbsp. butter, melted
Directions
- In a large bowl, combine 1 c. flour, sugar, salt and yeast; stir well. Combine lowfat milk and butter in a small saucepan; heat till lowfat milk is hot and butter is softened but has not melted.
- Gradually add in the lowfat milk and butter to the flour mix; stirring constantly. Add in two Large eggs and 1/2 c. flour; beat well. Add in the remaining flour, 1/2 c. at a time, stirring well after each addition.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead till smooth and elastic, about 8 min.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a hot place till doubled in volume, about 1 hour.
- Punch dough down and turn it out onto a lightly floured surface.
- Divide the dough into two equal size rounds; cover and let rest for 10 min. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick.
- Using the two long pcs of dough, form a loosely braided ring, leaving spaces for the five colored Large eggs.
- Seal the ends of the ring together and use your fingers to slide the Large eggs between the braids of dough.
- Preheat oven to 350
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 8 servings | |
| Calories 290 | |
| Calories from Fat 94 | 32% |
| Total Fat 10.67g | 13% |
| Saturated Fat 5.18g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 199mg | 66% |
| Sodium 402mg | 17% |
| Potassium 149mg | 4% |
| Total Carbs 37.74g | 10% |
| Dietary Fiber 1.2g | 4% |
| Sugars 7.74g | 5% |
| Protein 10.54g | 17% |
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