Grandma Lu's Italian Easter Bread
- medium orange rinds, diced
- medium lemon rinds, diced
- 1/3 c
- 3/4 c
- 2 c
- 1 pkg
- instant dry yeast
- eggs, beaten
- 2 tsp
- orange extract
- 6 c
- 1 tsp
- egg whites
- colored sprinkles, for garnish
Melt shortening in large pot over low heat. Turn off heat, and add to shortening, stirring in with wooden spoon, sugar, yeast, eggs and orange extract. Then, mix in flour, salt and orange/lemon mixture, kneading together in pot until dough pulls away from sides and forms a ball. Remove from pot, and continue to knead on floured surface until dough is elastic, if too sticky, add additional flour until right consistency. Transfer dough back to pot and cover with kitchen towels and store in a warm place at least 5 hours or overnight until dough doubles in size.
Spray a large bundt pan with baking spray.
Remove dough from pot, and knead slightly on floured surface.
Transfer to prepared pan, and bake for approximately 45 minutes, or until golden brown, and when toothpick inserted, comes out clean.
Invert onto serving plate.
Using a hand mixer, beat egg whites with 1/4 cup sugar until peaks form.
Spread on top of bread and garnish with colored sprinkles.