Description
This Italian Easter Ring with Colored Eggs is a wonderful Calabrian tradition.
Ingredients
Scale
- 8 eggs, hard-boiled and colored
- 4 Tbsp unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 large egg
- 1/2 cup milk
- 1 Tbsp lemon extract
- Zest of 1 lemon
- 2 cups all-purpose flour
- 1 tsp baking powder
- 3 Tbsp butter, melted
- 1 cup confectioners’ sugar
- 4 – 5 Tbsp milk
- colored sprinkles (optional)
Instructions
- Preheat oven to 375 F and prepare a cookie sheet with parchment. Set aside.
- Prepare 8 hard-boiled eggs, then color in pretty pastels. Set aside.
- In a large mixing bowl, add softened butter, sugar, and salt.
- Cream until well blended.
- Gradually add egg, milk, lemon extract and lemon zest. Mix well.
- Stir in the flour and baking powder and mix until smooth.
- Remove dough from bowl to a lightly floured countertop.
- Cut out 1/4 of the dough and set aside.
- Shape remaining dough into a ring large enough to accommodate the 8 eggs.
- Pinch ends to form a circle.
- Place ring on the prepared cookie sheet.
- Press eggs gently into dough in evenly-spaced intervals.
- Roll out reserved dough and cut into 16 narrow strips.
- Criss-cross strips over each egg to form a cross, pressing edges into bottom dough.
- Brush strips with melted butter.
- Bake for 17 to 20 minutes or until ring is golden and cooked through.
- Prepare glaze while ring is cooling.
- Mix together confectioners’ sugar and milk to make a glaze. Adjust with more sugar or milk to get the correct consistency.
- Once you have a good pourable consistency, pour glaze over ring, then sprinkle with colored sprinkles.
- Let glaze dry before serving.
