Description
A recipe for Eggs in a Bread Basket

Ingredients

• Petite Loaf Pan
  
• Petite Loaf Baking Cups
  
• Easter Icing Color Set
  
• 1 (16 ounce) package hot roll mix
  
• 1/3 cup chopped dried fruit bits (combinations of cherries, blueberries, or melon mix)
  
• 1 egg (for wash)
  
• To Color Eggs:
  
• 9 raw eggs for dipping
  
• 1 cup boiling water
  
• 1 teaspoon vinegar
  
• Wilton Icing Colors

Preparation
Mix all liquid ingredients together and let stand 5 minutes. Dip eggs in solution; remove egg and let dry. Eggs are placed in bread raw, but they will be hard cooked when bread is done.

To Bake Eggs:

Line pan cavities with baking cups. Prepare dough as directed on package, adding the dried fruit bits. On lightly floured surface, roll dough into a 12x9-inch rectangle pan. Cut into nine 1-inch strips. Cut each strip in half. Lightly roll each half into a rope and twist. Wrap one rope around inside of baking cup. Place colored Easter egg in middle of dough. Repeat with second rope of dough.

Preheat oven to 375° F. Set breads in warm place and allow to rise 20-30 minutes or until doubled in size. Brush dough with egg mixed with 2 tablespoons of water. Do not brush on egg.

Bake 20 minutes or until golden brown.

Nutrition
no information available

Serves
Makes 9 petite loaves

Variations
no information available