Creating A Colorful, Edible Easter ‘Basket’
Colin Stock is a certified watchmaker at Ben Bridge Jewelers in Ala Moana Center. Originally from Seattle, he now resides in Kapolei and is enjoying the beautiful weather here.
His fiancée Rebecca works at Bath & Body Works in Pearlridge, and she would like to start a daycare business so she can spend more time with their 16-month-old son Colton, and the two other children in their family, Conner, age 10, who loves baseball, and Anna, 13, an active Girl Scout.
They both enjoy cooking, family time and trying new restaurants when they’re not working. This column is dedicated to them and to all the hardworking parents of young children who balance family and careers.
Memories of the Easter goodies in the windows of Italian bakeries where I grew up still make my mouth water. I especially remember the Easter bread with brightly colored Easter eggs.
Easter is this Sunday, and this can be a family project – first coloring the Easter eggs and then baking the bread with the keiki. The bread is sweet and soft, and it makes a wonderful centerpiece for your Easter meal. The eggs traditionally are used at Easter for egg hunts and are symbols of fertility and rebirth.
ITALIAN EASTER BREAD
* 2 1/4 to 3 1/4 cups unsifted flour
* 1/4 cup sugar
* 1 package active dry yeast
* 1 teaspoon salt
* 2/3 cup milk
* 2 tablespoons margarine
* 2 eggs
* 1/4 cup chopped blanched almonds
* 1/2 cup mixed candied fruit (optional)
* 5 colored hard-boiled eggs
* melted margarine
* Confectioners’ Sugar Frosting
* colored sprinkles
For Confectioner’s Sugar Frosting:
* 1 cup confectioners’ sugar
* 1 tablespoon milk
In a mixer bowl, thoroughly mix 1 cup flour, sugar, salt and dry yeast. Warm milk and margarine over low heat; add gradually to dry ingredients and beat 2 minutes at medium speed. Add 2 eggs and 1/2 cup flour, or enough to make thick batter. Beat at high speed for 2 minutes. Attach dough hook. Stir in enough additional flour to make a soft dough. Knead for 3 to 4 minutes, until smooth and elastic. Place in greased bowl, turn to bring greased side up, cover and let rise until double in bulk, about 1 hour.
Punch down and return to mixer bowl. Add nuts and fruit. Knead with dough hook about 1 minute. Divide in half. Roll each piece into a 24-inch rope. Twist ropes together loosely, then form them into a ring on a greased baking sheet, pinching ends closed.
Arrange colored eggs in empty spaces in the twist. Brush with melted margarine. Cover and let rise until doubled, about 1 hour.
Bake at 350 degrees for about 30 minutes. Cool on wire rack.
To frost, mix together sugar and milk to make a liquid glaze. Drizzle over bread and add sprinkles while glaze is still wet.