Description
Make this Quick Traditional Italian Easter Bread. You can enjoy the delicious taste of homemade bread with colorful Easter eggs.
Ingredients
Scale
- 1 1/4 cups milk
- 1/3 cup unsalted butter, cut into small cubes
- 2 1/4 teaspoons rapid rise instant yeast, 1 package
- 1/8 teaspoon kosher salt
- 1/2 cup granulated sugar
- 2 large eggs, whisked
- 4 cups all-purpose flour, divided, plus more for kneading
- 1 large egg, whisked with 1 teaspoon of water
- 3 large dyed easter eggs, raw or hard-boiled
- colored sprinkles
Instructions
- Warm the Milk and Butter. Heat milk and butter until it reaches 120 to 130°F, stirring until the butter melts.
- Make the Yeast Mixture. Combine yeast, salt, and sugar. Add 2 eggs and whisk together. Add the warmed milk and butter mixture. Add 2 cups of flour.
- Mix the Dough. Combine ingredients on medium speed until smooth, about 2 minutes. Scrape the sides with a spatula as needed.
- Add More Flour. Slowly add the remaining 2 cups of flour to the mixer on medium-low speed. Knead until the dough is stiff and slightly sticky, about 12 minutes.
- Knead the Dough by Hand. Hand knead for about 3 to 4 minutes, adding more flour to prevent sticking. Do not use more than 1/4 cup of flour.
- Rest the Dough. Shape dough into a ball and allow to rest for 10 minutes.
- Roll the Dough. Divide the dough into 6 pieces. Roll each piece to form a 1-inch wide rope, about 14 inches long.
- Shape the Dough. Twist two dough ropes together to create a braided effect, then pinch the ends firmly to secure them. Form the twisted dough into a circle.
- Repeat with the remaining dough ropes. Arrange only two loaves per baking sheet.
- Let the Dough Rise. Loosely cover the shaped dough and let it rise until doubled in size, about 45 to 60 minutes.
- Heat the Oven. Heat the oven to 350°F.
- Brush with Egg Wash. Brush each braided bread with the egg wash. Top the bread with sprinkles. Gently place one dyed egg in the center of each braided ring.
- Bake. Bake one tray at a time until golden brown, approximately 15 to 18 minutes. Transfer the baked bread to a cooling rack to cool.
Notes
- Ensure milk temperature is between 120-130°F.
- Do not over-knead the dough.
- Allow sufficient space for the dough to rise.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg