Italian Easter Bread

Ingredients

• 240 grams Warm milk (110°F)
• 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
• 10 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 - Add the room temperature butter and continue to knead for 15 to 18 minutes at 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. Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.

5. 5

   Divide - When the dough doubles in volume, transfer it to a well-dusted floured surface. Punch and reshape into a ball. Then shape it into a ball again. Divide the dough into 12 portions.

6. 6

   Rope - Shape each into a ball. Then, roll each ball with a rolling pin on an unfloured work surface (see video). Roll like a jelly roll into a rope about 18 inches long (see video).

7. 7

   Shape - Braid the rope onto itself as shown in the video or progress pictures. Place a raw egg (colored or uncolored) on each piece of bread. 1. Simply coil the rope onto itself in a circle. Pinch the two ends together and tuck the joint under. 2. Or coil the rope into a double rope, then join the ends to make a circle.

8. 8

   Proof - Place on a baking tray. 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 - Transfer to the oven and bake on the middle rack for 20 to 25 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!