This orange-scented, simple-to-make version of an Easter bread, filled with dyed-in-the-shell hard-cooked eggs, is an Easter holiday tradition in several countries throughout the world.

Orange Filled Easter Bread

Bread Ingredients:

5 large eggs, uncooked, washed
1 (1-pound) loaf frozen sweet bread dough, thawed
3 tablespoons orange marmalade

Egg Wash Ingredients:

1 large egg
1 tablespoon water

 

Decorations Ingredients:

Decorator sugar
Non-toxic Easter egg dye

1. Divide bread dough in half lengthwise on floured surface. Press each half into 22 x 3-inch rectangle. Spread each half with 1 1/2 tablespoons marmalade to within 1/2-inch from edge. Pinch edges of rectangles together tightly to form rope. Pinch ends to seal.
2. Shape ropes into loosely twisted ring on greased baking sheet, leaving spaces between twists for eggs. Insert 5 washed eggs into spaces. Cover; let rise in warm place until double in size (30 to 40 minutes).
3. Heat oven to 350°F (175°C). Beat 1 egg and water in small bowl; brush over dough. Sprinkle with decorator sugar.
4. Bake for 20 to 25 minutes or until bread is golden brown. Remove from pan; place on wire rack.
5. Carefully loosen eggs with tip of teaspoon. Let cool 15 minutes. Remove eggs carefully using spoon. Clean eggs, if necessary. Tint eggs with egg dye, as desired. Place tinted eggs back into bread.

Makes 5 servings.

Tip: Bread dough can be thawed in resealable plastic food bag overnight in the refrigerator.

Nutrition Facts (1 serving): Calories: 370, Fat: 10 g, Cholesterol: 255 mg, Sodium: 590 mg, Carbohydrates: 55 g, Dietary Fiber: 3 g, Protein: 17 g.