Italian Easter Bread is soft sweet braided bread with an Easter egg baked in the middle. This sweet Easter bread recipe includes easy step-by-step photos and a video.
6dyed, uncooked, Easter eggs (will cook in the oven)
Sprinkles
Instructions
First, mix together the yeast, milk, salt, butter, eggs and sugar in a large bowl. Then, add 2 cups of flour and beat until smooth, with the paddle attachment. With the mixer on low speed, continue to slowly add the rest of the flour just until a dough forms.
After a dough is formed, switch to the dough hook attachment and knead on low speed until the dough is smooth and elastic. Add more flour as needed so that it is tacky, not sticky. (Alternatively, the dough can be kneaded on a floured work surface, by hand.) 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 doubled, about 1 hour.
Next, line a large baking sheet with parchment paper or a silicone liner. Punch down the dough and divide into 12 equal pieces (about 3.5 oz each). Roll each piece into a 14-inch rope.
Then, twist two ropes to form a "braid", and then join the ends to loop into a circle while pinching the tips together. Place on the prepared baking sheet. Repeat with remaining dough ropes. Cover with a clean towel and let rise again until nearly doubled, about 1 more hour.
Preheat the oven to 350°F. Brush the tops of the dough "nests" with the egg wash, and then top evenly with sprinkles.
Finally, place one egg in the center of each nest, pressing down lightly to secure, and then bake in the preheated oven for 20 to 25 minutes, until golden brown. Remove from oven and let cool on a wire rack. Serve warm or at room temperature.
Video
Notes
The eggs will be cooked to a soft boil and can be eaten by cracking and dipping the bread in them, however, I would recommend discarding them if not consumed within a few hours.
This dough can be made ahead of time and frozen. See above in the blog post on steps for freezing dough.