Easter Basket
3 cups of flour
2 packs of dry yeast
1 cup of milk
4 TBS of butter
1 tsp. sugar
½ tsp. salt
2 egg yokes
Combine flour with yeast. Heat milk, add butter, let it melt. Add milk, salt and
sugar to flour mixture. Mix well with electric mixer. Form a ball and leave it
to rise. On a flat surface, roll ¾ of dough with rolling pin until you get a
10" square. Cut into 24 strips. Lay 12 strips next to each other, and use
the other 12 to weave between them. Cover ovenproof bowl with butter. Place it
upside down on a cookie sheet. Place the strips on top of the bowl, cut the
ends. Cover the strips with egg yolk. Bake for 45 minutes in 350 oven. After 20
minutes, cover the strips with aluminum foil so they would not burn. Remove from
the oven and let it cool. Roll the remaining dough into a rectangle; cut it into
3 strips (to create a rim for a basket). Braid the strips and place them on a
cookie sheet. Cover with egg yolk and bake for 20 minutes. Gently remove
basket from a bowl and pin the rim into it with toothpicks