Cheese Blintz | Italian Easter Egg Bread from Memory & Robyn, Plum Cove Cottage
We had Easter brunch this year in Gloucester at Mom’s, and she made the Italian Easter Egg Bread along with cheese blintzes, asparagus, fruit and vegetarian bacon….both recipes are posted below, and can be made year-round of course….
Cheese Blintz Recipe
Combine 1 c flour, 1 tbl sugar, ¼ tsp salt, 1 c milk, 4 eggs
Melt butter in pan and brown pancakes.
Filling: Beat 1 ½ c cottage cheese, 16 oz cream cheese, 2 egg yolks, ¾ c sugar, salt, 1 ½ tsp vanilla, 1 tsp lemon rind.
Fold in crepe. Serve warm with yogurt and 3 cups warm berries.
Italian Easter Egg Bread Recipe
Combine 1 c flour, ¼ c sugar, 1 tbl yeast, 1 tsp salt
Heat 2/3 c milk, 2 tbl butter
Add to dry ingredients
Add 2 eggs and ½ c flour
Knead and let rise in greased bowl
Combine ½ c dried candied fruit or raisens, ½ c chopped almonds, ½ tsp anise seed. Knead into bread dough.
Keep fruit powdered with flour.
Divide in half and roll into 24 inches of rope.
Twist loosely to form into ring. Take end and coil from center to out to make rolled hose shaped coil.
Place on cookie sheet. Brush with melted butter.
Nest 5 colored raw eggs between ropes.
Colored Eggs: ¼ tsp food color, 2 tsp vinegar, 2/3 c boiling water…
Let dough rise and bake 350 degs for 35 mins
When cool frost and decorate with sprinkles
Frosting: 1 c powder sugar, 1 tbl milk, ½ tsp vanilla
Nest: place in center of cooked roll
1 cup shredded coconut colored with 10 drops food color mixed with 1 tsp water
Top with colored jellybeans