Step 1

Pre-heat oven to 350F (180C). Line a large baking sheet with parchment paper.

Step 2

I made a little change to the recipe. I always remember this bread being very dry, so to give it a bit of moisture, although it is supposed to be on the dryer side since it is considered a dunking bread. Instead of 6 whole eggs, use 4 whole eggs and 2 egg yolks. I actually halved the recipe so I used 2 whole eggs and 1 egg yolk. You will also have to increase the flour by 2-4 tablespoons.

Step 3

In a medium bowl whisk together the flour, baking powder and salt.

Step 4

In a large bowl beat the eggs and sugar together, add the milk and combine, then add the vegetable oil and beat to combine. This can also be made in a stand mixer using the flat beaters.

Step 5

Add the flour mixture to wet mixture, combine on low speed then increase to speed #2 to combine well.

Step 6

Move the dough to a lightly floured flat surface and gently knead a couple of times to make a dough ball.

Step 7

If you use a hand beater, the dough may be too stiff to beat, in that case add 3/4 of the dry ingredients and combine with a wooden spoon. Then move the dough mixture to a flat surface add the remaining flour and gently knead to form a smooth compact dough.

Step 8

Shape the dough into the desired dough forms, such as a loaf or a braid. Place the dough on a parchment-lined baking sheet and bake for approximately 40-60 minutes, until lightly golden brown, or until a toothpick comes out dry or with a few crumbs attached. If you find it browning too much and it isn't yet baked, then place a piece of foil over the bread (like a tent) and continue baking.

Step 9

Cool five minutes on the baking sheet then move to a wire rack to cool completely. Cool completely before drizzling with the glaze.

Step 10

In a medium bowl whisk together the powdered sugar and vanilla then slowly whisk in the milk, stirring continuously to make a smooth glaze. Pour over cooled cake.