Easter Egg Braid
1 (16-ounce) package hot roll mix
3 tablespoons sugar
1 ½ teaspoons ground cinnamon
½ cup water
1 teaspoon vanilla
6 dyed *raw eggs in shell, at room temperature
½ cup confectioners' sugar
2 ½ to 3 teaspoons milk
1 teaspoon candy non pareils
Set aside 1 cup of roll mix. In large bowl, stir together remaining mix, contents of yeast packet, 3 tablespoons sugar and cinnamon.
In small saucepan over medium heat, heat water and butter until very warm, 120 degrees to 130 degrees F. (Butter need not melt completely.) Add to reserved dry mixture along with 3 eggs and vanilla. Stir until well blended. Stir in enough of the remaining roll mix to make a soft dough. Knead on lightly floured surface 5 minutes. Divide dough into 3 equal pieces. Roll each into a 24-inch strip. Loosely braid strips together. Place on lightly greased baking sheet in an oval about 12x9 inches, pinching ends together to form continuous braid. With sterilized needle, carefully pierce large ends of dyed raw eggs. Place eggs in horizontal positions between plaits of braid. Cover with clean towel. Let rise in warm place until doubled and finger push into dough will leave imprint. 20 to 30 minutes.
Bake at 400 degrees f. oven until browned, about 20 minutes. Stir together confectioners' sugar and milk until smooth. Stir in candy nonpareils. Brush on bread. Cool on wire rack. Makes 1 loaf.
* Use food coloring or food-grade egg dyes.