Directions: |
Directions:
1.Mix 2 cups flour and the yeast in a large bowl.
2.Heat milk and butter in a small saucepan over low heat until very warm to the touch (115 ˚ to 120 ˚F). Remove from heat and stir in sugar and salt until blended.
3.Beat milk mixture into flour mixture with an electric mixer on lowest speed. Beat in eggs until well blended. Increase speed to medium and beat 2 minutes.
4.Stir in peel, nutmeg and remaining 2 cups of flour until blended (dough will be stiff).
5.Grease top of dough with vegetable cooking spray or butter.
6. Cover bowl lightly with plastic wrap and insert the whole thing into another plastic bag. Close the bag loosely over the bowl with a twisty tie.
7. Refrigerate overnight (at least 6 hours).
8. Divide dough into as many pieces as required to make separate body parts of a lamb and fishes (4 legs, body, head, ears and tail), 1 piece for each fish. As many as 10 or 12 pieces will work.
9. Leave the other dough to refrigerate, while working a piece. Roll out the piece on a floured surface to about 1/8" thick.
10. Place about a T. of chocolate filling in the middle and roll the dough, crepe style, sealing the wrap and ends with beaten egg.
11. Repeat the process with all pieces and assemble them into the shape of a lamb or fishes and lay them onto a greased foil sheet over a cookie sheet.
12. Coat the tops with egg mixture. Sprinkle strudel over them. Accent with currants for eyes and almond slices for mouths and feet.
13. Preheat oven to 325º. Let breads rise 15 min.
14. Bake 15 min. or until tops are golden.
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This recipe for Easter Bread is from