Get Off to a Sweet Start on Easter Morning With Easy-to-Make Breads : Baking: Breakfast or brunch gets a seasonal touch from holiday coffee cakes.

Easter morning breakfast or brunch is not complete without an attractive sweet bread to celebrate. These sweet breads are decorative enough to use as centerpieces, placed strategically around the table for guests to help themselves. Many of them have built-in color, with colored frosting and even Easter eggs as adornments.

EASTER EGG NEST COFFEE CAKE

5 1/2 to 6 1/2 cups bread flour

2 teaspoons salt

2 packages active dry yeast

3/4 cup milk

1/2 cup butter or margarine

1/3 cup honey

3 eggs

1 (8-ounce) can crushed pineapple, drained, liquid reserved

Topping

In large bowl, combine 2 cups flour, salt and yeast, blending well. In small saucepan, heat milk, butter and honey until very warm. Add warm liquid and eggs to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand stir in pineapple, 2 tablespoons pineapple liquid, reserving remaining liquid for topping, and 2 1/4 to 3 3/4 cups flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in remaining flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl. Cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 1 1/2 hours.

Punch down dough several times to remove all air bubbles. Divide dough into 2 parts. Allow to rest on counter, covered with inverted bowl, 15 minutes. Work dough with hands to remove large air bubbles.

Divide half the dough into 16 pieces. Form each piece into egg-shaped roll. Arrange 8 rolls in center of prepared baking sheet, forming filled circle. Top with 5 additional rolls, then remaining 3 rolls. Shape remaining half of dough into 2 (26-inch) ropes. Twist together. Place on greased baking sheet to form nest around rolls. Seal ends. Cover and let rise in warm place until light and doubled in size, about 30 minutes. Bake at 350 degrees 30 to 40 minutes or until loaf sounds hollow when lightly tapped. Remove from baking sheet. Cool on wire rack.

Topping

1 cup powdered sugar

4 to 6 teaspoons reserved pineapple liquid or water

Assorted food colors

1 tablespoon honey

1/4 cup shredded coconut

2 drops green food colors

In small bowl, combine powdered sugar and 4 to 6 teaspoons reserved pineapple liquid. Blend until smooth. Tint glaze with desired food colors. Drizzle over rolls only. Brush nest with 1 tablespoon honey. In small bowl or plastic bag, combine coconut and green food coloring. Toss to distribute color evenly. Sprinkle over nest.

EASTER KULICH

6 to 7 cups bread flour

1/2 cup sugar

2 teaspoons salt

2 packages dry yeast

1 cup water

1 cup milk

1/2 cup butter or margarine

1 egg

1 cup golden raisins

1 tablespoon grated orange zest

2 teaspoons rum extract

Glaze

Gum drops or decorator sugar

Generously grease 4 (1-pound) coffee cans or 8-inch round cake pans. Lightly spoon flour into measuring cup. Level off. In large bowl, combine 2 cups flour, sugar, salt and yeast. Blend well. In small saucepan, heat water, milk and butter, until very warm. Add warm liquid and egg to flour mixture. Blend at low speed unti moistened. Beat 3 minutes at medium speed. By hand, stir in raisins, orange zest, rum extract and 3 to 3 1/2 cups flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in remaining flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl. Cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in bulk, about 45 minutes to 1 1/4 hours.

Punch down dough several times to remove all air bubbles. Allow dough to rest on counter, covered with inverted bowl for 15 minutes. Work dough with hands to remove large air bubbles. Divide dough into 4 parts. Shape into round loaves. Place in prepared coffee cans. Cover and let rise in warm place until light and doubled in size, about 30 to 45 minutes. In 350-degree oven bake 25 to 35 minutes or until loaves sound hollow when lightly tapped. Remove from cans immediately. Cool on wire racks. Drizzle Glaze over loaves. Decorate with gum drops. Makes 4 loaves.

Glaze

1 cup powdered sugar

4 to 6 teaspoons milk

1/4 teaspoon vanilla

Food colors, optional

In small bowl, blend powdered sugar, milk and vanilla until smooth. Blend in food colors.

BRAIDED EASTER COFFEE CAKE

2 1/4 to 2 1/2 cups flour

1 package dry yeast

1 cup raisin-bran cereal

1/3 cup water

2/3 cup milk

1/3 cup sugar

1/4 teaspoon salt

3 tablespoon shortening

1 egg

2 tablespoons currants

2 tablespoons chopped almonds

4 colored raw eggs

Powdered sugar glaze

Candy sprinkles

Combine 1 cup flour and yeast. In large bowl, combine cereal and water. Set aside. Heat milk, sugar, salt and shortening until warm (115 to 120 degrees). Add to cereal mixture along with egg, currants, almonds and flour-yeast mixture. Beat at low speed 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make moderately soft dough. Knead on floured surface until smooth. Place in greased bowl, turning once to grease top. Cover. Refrigerate overnight.

When ready to bake, remove dough from refrigerator. Punch dough down. Divide in half. Roll each piece into 24-inch rope. Twist ropes together loosely and form into ring on greased baking sheet. Brush with melted butter. Place colored raw eggs into spaces in twist. Cover lightly. Let rise until doubled. Bake at 375 degrees 5 minutes or until lightly browned. Cool slightly. Drizzle with powdered sugar glaze and decorate with colored candy sprinkles.

Hot Cross Buns

Use refrigerated dough prepared as given for Braided Easter Egg Coffee Cake. Punch dough down. Divide into 14 pieces. Shape each piece into smooth ball. Place on greased baking sheets, about 2 inches apart. Cover lightly. Let rise until nearly doubled.

With sharp knife, cut shallow cross in top of each bun. Brush lightly with egg wash (1 egg beaten with 1 tablespoon water). Bake at 350 degrees 12 to 15 minutes. Cool slightly. Drizzle with thick powdered sugar glaze to form cross.

BRAIDED PINEAPPLE RING

1 (1-pound 4-ounce) can crushed pineapple

2 tablespoons warm water

1 tablespoon syrup from pineapple

1 package dry yeast

1 large egg, beaten

1/3 cup sugar

5 tablespoons melted butter or margarine

1 teaspoon grated lemon zest

1/4 teaspoon ground cardamom

2 1/2 cups sifted flour

3/4 cup sifted powdered sugar

Small colored candies for decoration

Turn pineapple into wire strainer over bowl. Let drain, reserving syrup. Combine water with 1 tablespoon pineapple syrup and sprinkle with yeast. Let stand 5 minutes to soften. Add egg, sugar, 4 tablespoons butter, lemon zest, cardamom and 1 cup flour. Beat until smooth. Press out as much syrup as possible from pineapple, using back of spoon. Measure 1 cup pineapple and add to batter. Reserve remaining pineapple for glazing ring.

Gradually blend remaining 1 1/2 cups flour into first mixture, to make moderately stiff dough. Cover bowl, and let rise until doubled, about 1 1/2 to 2 hours. Punch down and divide into 3 portions. Shape each portion into narrow strand about 18 to 20 inches long, rolling dough with palms of hands against floured board to shape. Cross 3 strands about center of each and braid together from each end. Join ends, shaping into ring. Lift onto greased pizza pan or baking sheet.

Brush with remaining tablespoon melted butter. Let rise in warm place until doubled, about 45 minutes. Bake at 350 degrees 35 to 40 minutes, until lightly browned. Cool slightly, about 15 minutes. Mix reserved well-drained pineapple with 3/4 cup powdered sugar and spoon over warm braid. Decorate with small colored candies, if desired. Makes 1 large ring.