(Can be used all year round - just leave off icing.) 1/2 c. warm water (105-115 degrees) 1 c. milk, scalded & cooled 1 c. sugar 1/2 c. butter, softened 3 eggs 2 egg yolks 1 tbsp. salt 6 1/2-6 3/4 c. flour
Dissolve yeast in warm water in a large bowl. Add milk, sugar, butter, eggs and egg yolks and salt. Beat in 2 1/2 cups flour until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough out onto a lightly floured surface and knead until smooth and elasticy. Place dough in a greased bowl, turning greased side up and cover. Let rise in a warm place for 2 1/2 hours until dough doubles in size. Punch dough down, then divide into 6 equal parts. Shape each part into a 14 inch rope. Line up 3 ropes, 1 inch apart on a greased cookie sheet, then braid them loosely, beginning in the middle and working toward the ends. Pinch ends and tuck under. Repeat with remaining 3 ropes to form a second braided loaf. Cover and let braids rise, about 45 minutes until they double in size. Brush each with soft butter and bake in a 375 degree oven for 30-35 minutes or until lightly browned.
1/4 c. red cinnamon candies
3 tbsp. water
2 tbsp. butter
3 c. confectioners' sugar
3-4 tbsp. water
Green coconut & candy coated marshmallow eggs
Melt red candy in 3 tablespoons of water in a small saucepan over low heat. Stir constantly until candies dissolve, then blend in butter. Stir candy mixture into bowl with confectioners' sugar. Blend in 3-4 tablespoons water until pink frosting is of spreading consistency. Drizzle icing over warm braids, then sprinkle green tinted coconut. For finishing touch, decoratively place candy coated marshmallow eggs across top so that they nestle between braids of each loaf.
