Soft and sweet Italian bread that is twisted and formed into wreaths with a dyed Easter egg in the middle.
- 6 raw (unboiled) eggs, dyed or tinted as desired
- 1 1/4 cup whole milk, scalded
- 1 envelope active dry yeast
- 1/4 teaspoon kosher salt
- 1/3 cup unsalted butter, room temperature
- 3/4 cup Granulated Sugar
- Zest from 1 orange
- 3 eggs, beaten & separated
- 5-6 cups all-purpose flour*
- Colored sprinkles or edible decoration of choice
- Dye raw (unboiled) eggs according to package directions, being careful not to crack them. Set aside to dry. (NOTE: Eggs will cook during bread baking.)
- Place milk into a saute pan. Heat over medium heat until scalded. Set aside.
- Into bowl of a stand mixer add: warm milk, yeast, salt, butter, sugar, orange zest and TWO eggs. Using a fork, mix to lightly beat eggs. Attach dough hook and mix until combined.
- GRADUALLY add in flour and knead until dough is no longer sticky. It should be soft and elastic.
- Cover bowl with a clean kitchen towel and allow to rise until doubled (approximately 1 hour).
- Place dough onto a lightly floured surface and divide into 12 equal portions.
- Roll each portion into equal sized rope pieces (approximately 12-14-inches each). Twist two pieces together and pinch at ends forming a wreath. Continue with remaining pieces.
- Place wreaths onto rimmed baking sheets lined with parchment paper or a silicon baking mat. Cover and allow to rise (approximately 1 hour).
- Preheat oven to 350°F.
- Beat remaining egg with 1 tablespoon water to make an egg wash. Brush each wreath with egg wash. Place a dyed egg into center of each wreath. Garnish with sprinkles or other edible decoration.
- Bake for approximately 25 minutes OR until tops are golden. Remove from oven and rest on baking pans for 10 minutes, then carefully transfer to a wire rack to cool. Serve immediately or store in an airtight container in the refrigerator.
Source and picture: Imperial Sugar