Trentino Brazadel Easter Bread

Ingredients

• 3 3/4 cups all purpose flour
• 2 cups flour 00
• 3/4 cup granulated sugar
• 13 1/2 tablespoons whole / heavy milk (3/4 cup + 1 1/2 tablespoons)
• 2 teaspoons active dry yeast
• 7 tablespoons butter softened
• 3 large eggs room temperature
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 tablespoon Orange zest
• 1 tablespoon milk
• 2-3 tablespoons pearl sugar

Instructions

1. 1

   In a large bowl whisk together the flours, sugar and salt.

2. 2

   In the mixing bowl add 6½ tablespoons / 100ml of milk, sprinkle the yeast on top and let sit for 5-10 minutes and stir.

3. 3

   To the yeast mixture add 1¾ cups / 300 grams of the dry ingredients, the remaining milk and mix to combine, cover with a tea towel and let rest 1 hour, then add the remaining dry ingredients, the eggs, vanilla, butter and zest. Move to a lightly flowered flat surface and form in tonight a ball. Place in a lightly buttered bowl, cover and let rise until doubled 1-2 hour in a warm draft free area.

4. 4

   Move the dough to a lightly floured flat surface, divide the dough into 3 equal parts. Roll each part into 5½ cm ropes, braid the ropes together, form into a circle and place on a parchment paper lined baking sheet.

5. 5

   Cover and rise 1-2 hours or until doubled in bulk. Brush the dough with the milk and sprinkle with pearl sugar.

6. 6

   Pre-heat the oven to 350F/180C.

7. 7

   Bake for approximately 25-35 minutes. Internal temperature should be 190-200 / 88-93 C. Let cool on a wire rack. Drizzle with an orange glaze or powdered sugar if desired. Enjoy!

8. 8

   --- ORANGE GLAZE ---

9. 9

   Mix together to desired thickness 1 cup of powdered sugar an 1-3 tablespoons of orange juice.