Ingredients: |
Ingredients: 1¼ teaspoon (1 packet) instant yeast
1¼ cups warm milk
Pinch of salt
⅓ cup butter, room temperature
2 eggs, lightly beaten
½ cup sugar
3½ to 4½ cups flour
Egg wash (1 egg beaten with 1 teaspoon water)
6 dyed, uncooked Easter eggs (will cook in oven)
Sprinkles
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Directions: |
Directions:1. Mix together the yeast, milk, salt, butter, eggs and sugar in a large mixing bowl. Add 2 cups of flour and beat until smooth with a paddle attachment. With mixer on low speed, continue to gradually add remaining flour until a dough forms. Switch to dough attachment and knead on low speed until dough is smooth and elastic. Add more flour so that it is tacky not sticky. Transfer to an oiled bowl, turning once to coat both sides. Cover tightly with plastic wrap and let rise in a warm, draft-free place until double in size, about 1 hour.
2. Line a large baking sheet with parchment paper or a silicone liner. Punch down dough and divide into 12 equal pieces. Roll each piece into a 14 inch rope.
3. Twist 2 ropes to form a “braid” , then join the ends to loop into a circle, pinching tips together. Place on a prepared baking sheet. Repeat with remaining ropes. Cover and let double in size.
4. Preheat oven to 350º, brush top with egg wash. Place one egg in center of nest, pressing down slightly to secure. Bake for 20 to 25 minutes until golden brown.
The egg can be eaten by cracking them and dipping bread in them, however I would recommend discarding them if not eaten in a few hours.
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This recipe for Italian Easter Bread is from