Children will love helping you to make these too — what a great Bank Holiday family activity!
Chocolate nests with tiny eggs
- 3 Weetabix, crumbled or Rice Krispies
- 100g chocolate
- Chocolate mini eggs
- you will also need
- Patty or muffin tin
- Paper cake or muffin cases (10 to 20 depending how big you make the nests)
- Place the paper cases in the tin.
- Melt the chocolate and stir into the crumbled cereal.
- Put a spoonful of the mixture into each case and shape with the spoon into a rough ‘nest’ shape.
- Leave to cool and set (in the fridge is fastest). Then place two or three mini eggs in each nest.
Italian Easter bread
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 package active dry yeast
- 1 tsp salt
- 2/3 cup warm milk
- 2 tbsps butter, softened
- 7 eggs
- ½ cup mixed candied fruit, chopped
- ¼ cup blanched almonds, chopped
- ½ tsp anise seed
- vegetable oil
- In a mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; and beat for 2 minutes on medium.
- Add 2 eggs and 1/2 cup flour; beat for two minutes on high.
- Stir in fruit, nuts and aniseed and mix well.
- Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured board and knead until smooth for 6-8 minutes. Place in a greased bowl; turn once. Cover and let rise in a warm place until doubled.
- Punch dough down. Divide in half; roll each piece into a 60cm rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Gently split ropes and tuck eggs into openings. Cover and let rise until doubled.
- Bake at 350 degrees for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack.