How to make Delicious Easter Bread

EQUIPMENT

• Stand mixer
• Mixing bowl
• Baking Sheet
• Parchment paper

INGREDIENTS

Dough:

• 1 cup lukewarm whole milk (about 100°F/240ml)
• ½ cup plus 1 teaspoon granulated sugar divided (105g)
• 1 packet active dry yeast (2¼ teaspoons/0.25-ounce/7g)
• 4½ cups all-purpose flour plus additional for dusting (540g)
• 2 teaspoons salt
• 2 large eggs beaten
• ⅓ cup unsalted butter cubed and at room temperature (76g)

Topping:

• 4 to 6 large eggs uncooked and dyed with food coloring (see Notes)
• 1 large egg plus 1 teaspoon water beaten
• sprinkles optional

INSTRUCTIONS

For the Dough:

1. Stir together the milk, 1 teaspoon of sugar, and yeast in a small bowl. Let stand until foamy, about 5 to 8 minutes. Meanwhile, lightly oil a large bowl.
2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining ½ cup sugar, and salt. Add the yeast mixture and eggs. Mix on low speed until a very soft dough forms, about 5 minutes.
3. Increase the speed to medium, and gradually add the butter, about 1 tablespoon at a time, to the dough. Wait until each piece of butter is fully incorporated before adding the next tablespoon. Once all of the butter is incorporated, continue kneading on medium until the dough is smooth and elastic, about 8 to 10 minutes. Transfer the dough to the greased bowl. Cover and let rise in a warm place until doubled in size, about 1 hour 30 minutes to 2 hours.
4. Line a large rimmed baking sheet with parchment paper.
5. Punch down the risen dough, and turn out onto a lightly floured surface. Divide into 3 equal pieces. Roll each piece into a 28-inch-long rope. Braid the 3 ropes together, pinching each end to seal. Place the braid on the lined baking sheet and shape the braid into a circle making a braided wreath. Pinch the ends together to seal.

For the Topping:

1. Place the dyed eggs around the braided wreath. Loosely cover and let rise in a warm place until doubled in size, about 30-45 minutes.
2. Preheat the oven to 350°F while the wreath is rising.
3. Once risen, brush the wreath with the beaten egg and top with sprinkles, if using.
4. Bake for 25 to 30 minutes or until golden brown. Carefully transfer the bread on the parchment paper to a wire cooling rack. Let cool for at least 30 minutes. Serve warm or at room temperature.

NOTES

• When kneading the dough (before you add the butter), the dough will look very dry. Avoid the temptation to add more milk. It will begin to come together, and once you add the butter, the dough will become properly hydrated.
• When adding your butter to the dough, try and aim for the bottom and center of the bowl; this will help your butter incorporate easier and faster.
• Place one of your eggs over the pinched seams of the braid to hide the seam.
• There is no need to brush the eggs with egg wash before baking.
• I highly recommend using a scale to measure your flour. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup. Too much flour will lead to a dense and dry Easter bread.
• The eggs do not need to be cooked beforehand as they will cook in the oven alongside the bread.

To dye the eggs:

• For each color you want to use, place ½ cup hot water, 1 tablespoon white distilled vinegar, and several drops of food coloring in small bowls or cups. Add the eggs to the warm dye, and let sit until the entire shell has absorbed the dye, about 3 minutes. Remove and let dry the dyed eggs on paper towels for about 1 hour.