make the dough, let it rise
while the dough is rising, dye the eggs
The bread is a little bit sweet and is braided or wrapped around a raw egg before it's baked. The egg cooks during the baking process so that you can eat the whole thing - egg and all - once it's done. It makes a perfect Easter breakfast -- nice and light so you can save room for the feast that comes later.
once the dough has risen, make braids
twist up the braids
I have to admit, making the bread takes some effort (actually, it's not so bad, but for a dough-a-phobe like myself, it can be stressful), but the smiles and memories it brings back for my dad and his sisters is worth the effort. I'm happy to carry on the tradition.
place the egg in the middle - careful, the eggs aren't cooked yet
fresh out of the oven, golden brown and delicious
Easter Bread
2 1/4 tsp rapid rise yeast
1.25 cups scalded milk, cooled
1/3 cup unsalted butter, softened
2 eggs, beaten
1/2 cup sugar
~5 cups flour
1 egg + 1 tsp water, beaten
6 eggs (not cooked), dyed if you like
In a mixing bowl, combine the yeast, milk, butter, eggs, sugar, and half the flour. Beat until well mixed (I used the dough hook on my KitchenAid). Continue to add flour, a little at a time, until the dough becomes stiff and is no longer sticky (the final amount of flour you use will vary). Turn the dough out onto a floured surface and knead. Form the dough into a ball and place in an oiled bowl. Cover with a dry dish towel and set in a warm, dry place to rise until doubled (this could take anywhere from 1-3 hours; it took ~2.5 hours for me this time). Once risen, punch down the dough and divide into 12 pieces. Roll out each piece to form a 1 inch thick log. Braid 2 pieces together to form a total of six braids. Wrap each braid into a circle, pinching the ends of the dough together to make them stick. Place the breads on cookie sheets lined with parchment paper or silicone mats. Cover with a dry towel and again let them rise until doubled. Brush the each ring with the egg + water mixture. Carefully place an egg in the center of each ring (the dough will cradle the egg) and coat the dough with sprinkles, if desired. Bake at 350 degrees until golden on top (~20-30 minutes).
2 1/4 tsp rapid rise yeast
1.25 cups scalded milk, cooled
1/3 cup unsalted butter, softened
2 eggs, beaten
1/2 cup sugar
~5 cups flour
1 egg + 1 tsp water, beaten
6 eggs (not cooked), dyed if you like
In a mixing bowl, combine the yeast, milk, butter, eggs, sugar, and half the flour. Beat until well mixed (I used the dough hook on my KitchenAid). Continue to add flour, a little at a time, until the dough becomes stiff and is no longer sticky (the final amount of flour you use will vary). Turn the dough out onto a floured surface and knead. Form the dough into a ball and place in an oiled bowl. Cover with a dry dish towel and set in a warm, dry place to rise until doubled (this could take anywhere from 1-3 hours; it took ~2.5 hours for me this time). Once risen, punch down the dough and divide into 12 pieces. Roll out each piece to form a 1 inch thick log. Braid 2 pieces together to form a total of six braids. Wrap each braid into a circle, pinching the ends of the dough together to make them stick. Place the breads on cookie sheets lined with parchment paper or silicone mats. Cover with a dry towel and again let them rise until doubled. Brush the each ring with the egg + water mixture. Carefully place an egg in the center of each ring (the dough will cradle the egg) and coat the dough with sprinkles, if desired. Bake at 350 degrees until golden on top (~20-30 minutes).
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