EASTER EGG NEST

3 1/2 to 4 cups all-purpose flour
1/3 cup sugar
2 envelopes Fleischmann's RapidRise Yeast
2 teaspoons grated orange peel
1 teaspoon salt
3/4 cup water
1/3 cup milk
1/4 cup butter or margarine
9 eggs
1/2 cup chopped almonds, toasted
1 tablespoon water
Food coloring
Orange Icing (recipe follows)

In large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast, orange peel, and salt.

Heat water, milk, and butter until very warm (120 to 130 degrees F); stir into flour mixture. Stir in 1 egg, almonds, and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.

Divide dough in half; roll each half to 30-inch rope. Loosely twist ropes together. Place twisted rope on large greased baking sheet; shape into circle and pinch ends together to seal. Place 7 clean eggs, evenly spaced, on dough, pressing between ropes in twist. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.

Beat remaining egg with 1 tablespoon water; brush over dough (not on eggs).

Bake at 350 degrees F for 30 to 35 minutes or until done. Remove from sheet; let cool on wire rack.

Brush eggs with food coloring. Drizzle Orange Glaze over bread. Serve promptly. Refrigerate any leftover eggs to preserve freshness.

TO MAKE THE ORANGE GLAZE:
In small bowl, combine 1 cup powdered sugar, sifted, and 1 to 2 tablespoons orange juice. Stir until smooth.

Makes 1 Coffee cake
Source: Fleishmann's