EASTER BREAD

EASTER BREAD

This conventional Italian Easter Bread is a soft candy brioche dough formed into wreaths or braided. coloured eggs are baked into the bread and the bread is sprinkled with lots of nonpareils. Festive and bright for the Easter vacation.

This month for my little get collectively with my Blogger pals, we determined to proportion a Breakfast or Brunch Recipe that would be perfect for Easter.

I absolutely love Brioche Bread and of direction this sweet gentle Bread is a have to in any Italian domestic on Easter.

INGREDIENTS :

• 1 3/4 cups +2 tablespoons all purpose flour (250 grams)
• 1 pinch salt
• zest of 1 lemon
• 2 1/2 tablespoons granulated sugar (40 grams)
• 1/4 cup lukewarm milk (I used 2 % milk) (60 grams)
• 1 1/2 teaspoons active dry yeast
• 2 eggs (room temperature) (slightly beaten)
• 1/2 cup butter (room temperature) (100 grams)
• 1 egg
• 1 tablespoon milk
• TOPPING
• 2-4 eggs (uncooked and dyed whatever colour you like)
• 2-4 tablespoons sprinkles (if desired)

INSTRUCTIONS :

1. In the bowl of a stand up mixer whisk together the flour, salt, zest and sugar, make a well in the centre and add the milk and yeast, mix together with a fork, them add the slightly beaten eggs.
2. With the dough hook attachment knead for approximately 1 minute just to combine. Cover the bowl with plastic and let rise 2 hours, every 30 minutes fold both ends into the middle (repeating 4 times).
3. When the time as passed add the butter a little at a time at medium high speed with the dough hook, combine, then let the dough rest 10 minutes. Knead again until smooth and does not stick to the side of the bowl (approximately 5 minutes). Place the dough in a lightly greased bowl, cover with plastic and refrigerate for 1-2 hours.
4. Move the dough to a lightly floured flat surface. Divide the dough into 4 parts. Roll each part into 2 ropes (15 inches / 40cm),  join the ropes at the top and twist the ends one over the other (see photo), join the ends to form a wreath (circle) repeat 4 times. Place on a parchment paper lined cookie sheet, let rise in a warm draft free area for 1-2 hours or doubled in bulk.
5. 15 minutes before rising time has finished pre heat oven to 390F (200C).
6. In a small bowl beat together the egg and milk.
7. Add a dyed uncooked egg (if desired) to the centre of the wreath then brush the wreaths with the egg wash (be careful not to brush the eggs) and sprinkle with the sprinkles. Bake for approximately 20 minutes or until golden, or when tapped on the bottom and there is a hollow sound. Let cool before serving. Enjoy!