Submitted by: Julie Turner-Crawford, Phillipsburg, Mo.


• 2 loaves  (1 pound each) frozen sweet bread dough, thawed

• 7 eggs

• 2 C water

• 2 Tbsp distilled white vinegar

• 1 envelope cherry flavor unsweetened drink mix

• 1 Tbsp cinnamon sugar

• 2 ounces white chocolate

• 1/4 C sliced almonds, toasted


Roll each loaf of bread dough into 30-inch-long rope on lightly floured surface. Loosely twist both ropes together; place in circular shape on baking sheet sprayed with cooking spray. Pinch ends together to seal. Spray lightly with cooking spray; cover with plastic wrap. Let rise in warm place until doubled in size. Meanwhile, hard boil 6 eggs and allow to completely cool. In a separate pan, bring 2 cups of water to boil; stir in vinegar. Add water mixture to drink mix in medium bowl; stir until dissolved. Add cooked eggs; let stand 5 minutes or until tinted to desired shade, turning eggs occasionally. Use tongs to transfer colored eggs to paper towel-covered baking sheet. Let stand until dry. Heat oven to 350 degrees. Separate dough ropes to make six evenly spaced holes, each large enough to hold a hard-cooked egg. Place eggs in holes, pressing gently into dough to secure. Beat remaining egg until blended; brush onto dough. Sprinkle with cinnamon sugar. Bake 30 to 35 minutes or until bread is golden brown. Once cool, melt chocolate and drizzle over bread. Sprinkle with nuts.


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