Easter Bread
Traditional recipe for festive holiday sweet bread
Ingredients
- 4 cups all purpose flour
- 1 1/4 cups whole milk
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 3 large eggs
- 1 envelope instant yeast
- 1 tsp. lemon zest
- 1/4 tsp. salt
Instructions
- Combine the yeast, salt and sugar in the bowl of a stand mixer. Whisk in 2 eggs.
- In a small saucepan over medium-low heat, warm the milk and butter to 120F-130F degrees. Pour the warmed milk into the yeast mixture.
- Stir 2 cups of flour and lemon zest into the yeast mixture. Use the dough hook attachment to knead the dough for 2 minutes. Scrape down the sides of the bowl to ensure that everything is combined.
- With the motor running, slowly add the remaining 2 cups of flour. Knead for 12-15 minutes, until the dough sticks to the hook and not the bowl. Add more flour by the spoonful if the dough looks too sticky.
- Shape the dough into a ball and place it on a parchment lined baking sheet. Cover loosely with a dish towel. Rest for 10 minutes.
- Preheat the oven to 200F degrees.
- Divide the dough into 3 ropes approximately 24" long. Braid the dough. Then, attach the two ends together so that the dough forms a ring.
- If desired, place dyed hard-boiled eggs on top of the dough. Do not press down (they will sink as the bread bakes).
- Cover the dough loosely with a dish towel. Turn off the oven and place the dough into the warm oven. Let rise 45-50 minutes. Remove from oven.
- Preheat oven to 350F degrees.
- Beat the remaining egg with 1 tsp. of water. Brush the dough with egg wash. Top with colored sprinkles, if desired.
- Bake 25 minutes, until golden brown. Cool completely before transferring to a wire rack.
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