My daughter-in-law Kris showed me a recipe she had for Easter Dragon Breads and suggested we try it for Easter. The dragon is about the size of a medium baguette and has a red-dyed egg in it’s mouth.<\/p>\n
We tried dying brown eggs with a pureed beet. Brown is not the best color to start with for this and the dye didn’t really get absorbed into the eggshell. The bread recipe was kind of boring and the thin parts (the feet) tasted like crackers. I didn’t take any photos so you’ll have to trust me that the result was disappointing.<\/p>\n
I decided to use my reliable cinnamon roll dough for the bread and use cloves instead of small balls of dough for the eyes. I also wanted to make smaller dragons so I used malted milk Easter egg candies instead of the full-sized red egg.<\/p>\n
When fully risen, I brushed each one with egg wash so the dragon’s skin would develop a nicely browned color as it baked.<\/p>\n![\"\"](\"http:\/\/1.bp.blogspot.com\/_-tLtmcfPU8M\/S8-TydTGiYI\/AAAAAAAAAno\/zzglS-QkJHk\/s1600\/DragonsRising.jpg\")
<\/a>Note that the legs are folded out from slits cut into the sides of the body and then pressed with a fork. These looked pretty hopeful at the rising stage. I liked the multiple color choices for the eggs.<\/p>\n