Rania’s Greek Easter Bread Knots

Cooking With Rania - "Recipes for Easter"
KDKA Pittsburgh Today Live 4/6/2011

Get The Recipe—Rania’s recipe is available below. You can also download, view or print Rania’s recipe by clicking on the following "Get Recipe" button. (may require Adobe Reader to view recipe*).

See it Prepared—You can watch Rania prepare this recipe. Click on the "See it Prepared" button to go to our "Show Products" page for this date. We provide video links to the KDKA Pittsburgh Today Live segments where this recipe was prepared.

*get free Adobe Reader
Download Adobe Reader

Rania’s Greek Easter Bread Knots

2 packs yeast
1/2 cups lukewarm water with 1-tablespoon sugar
1-cup sugar
1-cup milk
1 stick of sweet butter
3 eggs
2 egg yolks
1/2 cup fresh chopped dill
7 cups all purpose flour (approximately)

1 egg beaten with 1-tablespoon milk
Sesame seed
Hardboiled eggs dyed in red food coloring

Proof yeast in sugar water until yeast mixture begins to bubble
Place milk in microwave and heat until hot. Remove milk from microwave and add butter - stir until butter begins to melt place all liquids with 1 cup sugar, 2 cups flour, dill and eggs in bowl of food processor process - continue adding flour until dough forms and is no longer sticky allow to rise in a warm place - covered - until doubled in volume.
Punch dough down and cut dough into 1-1/2 inch rounds. Roll each round between palms and work surface to 8-inch long rope. Tie each into loose knot. Place each knot on a parchment lined baking sheet brush with an egg wash and sprinkle with sesame seeds. Tuck a hard cooked dyed egg into the center of each knot. Allow to rise again until doubled in size. Bake in 350-375 degree oven until bread is golden brown and when tapped, it sounds hollow, about 20 minutes. Allow to cool on rack.
Yield: Approximately 20 pieces

KitchenNet Inventory Close Out Sale
Copyright © 2018 KitchenNet.com™