Description
A nostalgic braided bread decorated with dyed eggs, perfect for Easter gatherings.
Ingredients
Scale
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm water
- 1/2 cup warm milk
- 1/4 cup sugar
- 1/4 cup melted butter
- 2 large eggs
- 3 1/2 to 4 cups all-purpose flour
- 1 teaspoon salt
- Dyed eggs for decoration
- 1 cup powdered sugar for glaze
- 2 tablespoons milk for glaze
- Sprinkles for decoration
Instructions
- In a small bowl, combine warm water and yeast. Allow it to stand until foamy, about 5 minutes.
- In a stand mixer bowl, combine the yeast mixture with warm milk, sugar, butter, and eggs. Mix on medium low for 30 seconds.
- Gradually add flour and salt to the wet mixture and mix with a spatula, then switch to a dough hook and beat on medium speed for 5 minutes until smooth and elastic.
- Transfer the dough to a greased bowl, cover it, and let it rise until doubled, about 1 to 1.5 hours.
- Turn the risen dough onto a floured surface. Divide it into 3 equal portions, roll each into an 18-20 inch rope, and braid them together.
- Transfer the braid to a parchment-lined baking sheet. Press dyed eggs gently into the braid. Cover and let rise for another 30-45 minutes.
- Preheat the oven to 350°F and brush the braid with beaten egg.
- Bake for 28-32 minutes until golden brown.
- Once cool, mix powdered sugar and milk for a glaze and drizzle over the bread, topping with sprinkles.
Notes
Best enjoyed fresh, but can be stored at room temperature for up to two days. Refrigerate if eggs are included.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg