Brazilian Egg Nest Recipe - by egourmetstore

Recipes, Articles, Gourmet Shoppe and More

Home
Green Living!
Healthy Pregnancy
Food In The News
Free Recipe eBooks
Bookmark Us
Legal - Terms of Service

Appetizer Recipes
Appetizer Cold Recipes
Appetizer Hot Recipes
Barbecue Recipes
Beef Recipes
Beverage Recipes
Biscuit Recipes
Biscotti Recipes
Bread Recipes
Bread Machine Recipes
Breakfast Recipes
Cake Recipes
Candy Recipes
Casserole Recipes
Beef Casserole Recipes
Chicken Casserole Recipes
Pork Casserole Recipes
Veggie Casserole Recipes
Cheese Cake Recipes
Chicken Recipes
Christmas Recipes
Cocktails Recipes
Condiment Recipes
Crab Recipes
Crepe Recipes
Crock Pot Recipes
Custard Recipes
Dessert Recipes
Dips Recipes
Doughnut Recipes
Egg Recipes
Eggplant Recipes
Fish / Seafood Recipes
French Toast Recipes
Fruit Recipes
Jello Recipes
Fourth of July Recipes
Grilled Beef Recipes
Grilled Pork Recipes
Icing Recipes
Leftover Turkey Recipes
Main Dish Recipes
Muffin Recipes
Nuts Recipes
Omelette Recipes
Oysters Recipes
Pasta Recipes
Pasta Salad Recipes
Pastry Recipe
Pie Recipes
Pizza Recipes
Pop Corn Recipes
Pork Recipes
Potato Recipes
Quick Bread Recipes
Restaurant Recipes
Salad Recipes
Sandwich Recipes
Salsa Recipes
Sauce Recipes
Scallops Recipes
Scone Recipes
Shrimp Recipes
Side Dish Recipes
Soup / Stew Recipes
Spread Recipes
Sweet Bread Recipes
Thanksgiving Recipes
Tofu Recipes
Turkey Recipes
Waffle Recipes
Yeast Bread Recipes
Yogurt Recipes

Rate Recipe

Review Recipe

Printer Friendly

Brazilian Egg Nest

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :275

Ingrediants

4 1/2 cups all-purpose flour
1/3 cup sugar
1 package Fleischmann's? Active Dry Yeast -- *see notes
2 teaspoons grated orange peel
1 1/2 teaspoons anise seed (optional)
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup water
1/3 cup milk
1/4 cup butter or margarine
8 eggs -- at room temperature
1/2 cup chopped Brazil nuts
Food coloring
Confectioners' sugar glaze

Preparation

In large bowl, mix 1 1/2 cups flour, yeast, sugar, anise seed, orange peel, salt and nutmeg. Heat water, milk and butter until very warm (120 to 130?F). Butter does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 egg and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in nuts and enough additional flour to make a soft dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl; turn to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Punch dough down. Divide dough in half; roll each piece into 24-inch rope. On greased baking sheet, loosely twist ropes. Shape into circle; seal ends. Place 6 eggs between ropes in twist. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 50 minutes.

Beat remaining egg with 1 tablespoon water; brush on loaf (not on eggs). Bake at 350?F for 35 minutes or until done. Remove from sheet; cool on wire rack. Brush eggs with food coloring; drizzle bread with glaze.