Buttery pastry meets a sweet strawberry-rhubarb filling in this meaningful Easter treat: The bread’s circular shape represents eternal life in Christ while the colorful eggs signify being born anew through His love and sacrifice
Strawberry-Rhubarb Pastry Ring
Active time: 40 min. Total time: 2 ½ hrs. serves: 12
- ¾ cup, plus 2 Tbs. milk, divided
- ½ cup granulated sugar, divided
- 1 (¼ oz.) pkg. quick-rise yeast
- 6 Tbs. butter, at room temp.
- 4 large eggs, divided
- 2 tsp. vanilla extract
- 3 ¾ cups flour, divided
- ¾ lb. rhubarb, thinly sliced
- 4 Tbs. strawberry jam
- 2 tsp. cornstarch
- ¼ cup cream cheese, at room temp.
- ½ cup powdered sugar
Step 1: In bowl, microwave ¾ cup milk 30 sec. Stir in 1 tsp. granulated sugar and yeast. Let sit 5 min. or until foamy.
Step 2: Using electric mixer with paddle attachment on medium speed, beat butter, remaining granulated sugar, 3 eggs and vanilla 1 min. Add 1 cup flour. Reduce speed to low; add yeast mixture. Beat 1 min. Add remaining flour; beat 4 min. Place in greased bowl. Let sit in warm place 30 min. or until it doubles in size.
Step 3. On floured work surface, roll out dough to 12" x 18". With pizza cutter, cut dough lengthwise into 3 strips. In bowl, mix rhubarb, jam and cornstarch. Spread dough with fruit mixture; roll each into a log. Braid logs together. Transfer braid to parchment-lined baking sheet; shape into large ring, pinching ends together to seal. Let sit 20 min.
Step 4. Heat oven to 325ºF. Beat remaining egg; brush over dough. Bake 35 min., covering lightly with foil after 15 min. Beat cream cheese, powdered sugar and remaining milk until smooth; drizzle over ring. Garnish with chopped pistachios and serve with decorated Easter eggs in center, if desired.