Italian Easter Bread
A new twist on classic Italian Easter Bread. Use undyed eggs and pearl sugar for a rustic feel or dyed eggs and sprinkles if you want to feel festive! Get the recipe.
Let's Eat Cake
active dry yeast
Pearl sugar or sprinkles
Heat milk on low heat, just until it feels warm. Add the package of yeast and a pinch of sugar. Whisk until combined. Set aside for 5 minutes.
In a mixer fitted with paddle attachment, combine sugar, butter, eggs, salt, vanilla, and 2½ cups flour. Stir until combined.
Add yeast mixture to flour mixture. Mix on medium speed until dough begins to form. Add remaining 2½ cups flour, a ½ cup at a time until dough is no longer sticky.
Switch to dough hook and let run on medium speed until dough feels elastic. If you do not have a dough hook, remove dough from mixing bowl and knead for 8 minutes or until dough feels elastic.
Oil a large bowl, place dough in bowl and turn to coat. Cover with damp towel and let rise for 1 hour.
Punch down dough and divide into 12 pieces.
Sprinkle cutting board with flour and roll divided dough into ropes 1"-thick and 14" long. Twist two ropes together to form a braid. Pinch ends together if needed and form into wreath.
Gently place each braided wreath on parchment-lined baking sheet. Cover with towel and let rise for 1 hour.
Add dry, dyed egg to middle of each dough ring.
Brush dough with beaten egg and add sprinkles or pearl sugar.
Bake at 350°F for 20 minutes or until golden brown.