Easter Bread Recipe

Ingredients

• 240 grams Warm milk (110F)
• 100 grams Eggs (large)
• 9 g Instant dry yeast ((or 21 g bakers fresh yeast))
• 60 grams Sugar (or less)
• 60 grams Butter
• 500 grams Bread flour ((or all-purpose flour))
• 9 grams Salt
• 6 large Dyed Eggs

Instructions

1. 1

   Wet ingredients - In the bowl of a stand mixer with the dough hook attachment, combine warm milk (110°F), yeast, sugar, and eggs.

2. 2

   Dry ingredients - Add the bread flour, followed by the salt. Combine at medium-high speed for 3 to 5 minutes.

3. 3

   Butter - Next, add the room temperature butter and continue to knead for 15 to 18 minutes on medium-low speed.

4. 4

   Rise - When the dough is soft and shiny but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap. Then, leave it in a warm place. And let it rise for 60 to 90 minutes until it doubles in volume.

5. 5

   Divide - Transfer to a well-dusted work surface. Press down and shape it into a log. You can divide the dough into two small loaves. Then, divide the dough into three portions.

6. 6

   Ropes - Shape each into a ball. If necessary, let rest for 5 to 10 minutes. Roll each ball with a rolling pin on an unfloured work surface. Then, roll like a jelly roll into a rope about 18 inches long (see video).

7. 7

   3-strand braid - Place all three long strands so they intersect in the middle. Then, braid from the center to the bottom. Flip the dough and braid from the center to the bottom on the other side.

8. 8

   Proof - Place on a baking tray. Next, place the eggs on the bread. Cover with plastic wrap or clean kitchen cloth and let proof for 30 to 45 minutes.

9. 9

   Oven - 20 minutes before baking, preheat the oven to 350°F /177°C / Gas Mark 4

10. 10

    Eggwash - Brush the bread with a beaten egg. Sprinkle with pearl sugar.

11. 11

    Bake - Brush the bread with a beaten egg. Then, bake each loaf on the center rack of the oven for 35 to 40 minutes.

12. 12

    Cool - Remove and let cool on a wire rack for 5 minutes. Then, cover them with a clean kitchen cloth to keep them soft.

13. 13

    Enjoy!