Posted by A traditional Italian Easter Bread recipe that’s easy to make! A holiday bread with a colorful egg in the middle that’s fun to decorate with family.
Duration:
Prep Time: 2 hrs 20 mins
Cook Time: 35 mins
Total Time: 2 hrs 55 mins
Servings: 18 servings
Ingredients
- 1 ¼ cups milk
- ⅓ cup unsalted butter, cut into small cubes
- 2 ¼ teaspoons rapid rise instant yeast, 1 package
- ⅛ teaspoon kosher salt
- ½ cup granulated sugar
- 2 large eggs, beaten
- 4 cups all-purpose flour, divided, plus more for kneading
- 1 large egg, beaten plus 1 teaspoon water
- 3 dyed easter eggs, raw or hard boiled
- colored sprinkles
Instructions
-
In a small saucepan, add milk and butter. Heat to 120 to 130°F (49 to 54ºC), stirring until the butter melts. Do not allow the milk to go above 130°F (54ºC).
-
In a large mixing bowl, combine yeast, salt, and sugar. Add the eggs and whisk together. Add the warmed milk and butter mixture. Add 2 cups of flour.
-
Attach a dough hook to a stand mixer and combine on medium speed until smooth, about 2 minutes. Scrape the sides with a spatula as needed to incorporate the flour.
-
Slowly add the remaining 2 cups of flour to the mixer on medium-low speed and scrape the sides as needed. Knead until the dough is stiff and slightly sticky, about 12 minutes.
-
Place the dough on a lightly floured board and hand knead for about 3 to 4 minutes, adding a little more flour to prevent sticking. Do not use more than ¼ cup of flour.
-
Shape dough into a ball, cover with a dish towel and allow to rest for 10 minutes.
-
Divide into 6 pieces. Roll each piece to form a 1-inch wide rope, about 14-inches long.
-
Taking 2 pieces, braid the rope, pinching the ends together and then loop into a circle. Make sure the ends are securely joined together.
-
Place on a parchment-lined baking sheet (2 per sheet), providing enough room to rise.
-
Loosely cover the baking sheet with plastic wrap or a dish towel and allow to rise in a warm area, like a proofing box, until it doubles in size, 45 to 60 minutes.
-
Preheat the oven to 350°F (177ºC). Set the rack in the middle position.
-
Whisk together the large egg and 1 teaspoon water. Brush each braided bread with the egg wash.
-
If desired, top the bread with sprinkles.
-
Gently place one dyed egg in the center of each braided ring. Do not press into the dough, it will sink as it bakes.
-
Bake one tray at a time until golden brown, approximately 15 to 18 minutes.
-
Quickly transfer the baked bread to a cooling rack.