Italian Easter Bread

Step 1

MAKE THE BRIOCHE DOUGH: In a stand mixer filled with paddle attachment, add All Purpose Flour, Granulated Sugar, Salt and Lemon Zest. Beat until combined. Make a small well in the center. Pour Luke Warm Milk, Active Dry Yeast, & Beaten Eggs in the center. Beat until combined for 1 minute. Cover the dough with plastic wrap or kitchen towel or plate. Place in a warm and moist place or in a heated oven for 2 hours and let the dough rise. After every 30 minutes, bring the edges together and knead again.

Step 2

After 2 hours, add the butter and knead again for about 5 minutes or until the dough no longer sticks to the bowl or the hook. Cover with plastic wrap and refrigerate for 1 hour.

Step 3

Lightly flour the surface. Divide the Dough into 4 equal parts. Now, roll each part into two elongated cylinders for about 10-12 inches long. Join the ropes at the top and twist the ends, one over other until you reach the end to make braids. Now, simply join the ends to make a wreath (circular). Pinch at the top. Keep these wreaths carefully in a parchment paper or silicone mat lined baking dish. Cover the baking dish with plastic wrap and keep it in a warm oven for 2 hours or until the breads puff up and double in size.

Step 4

Meanwhile, preheat the oven to 375F. Combine Beaten Egg with Water to make Eggwash. Brush Eggwash over each Braided Bread. Top with Dyed and Uncooked Egg in the center. (Do not push in the egg in the center, just gently keep it on top. The Egg will sink into the Bread as it bakes). Sprinkle the rainbow colored sprinklers on top. Bake for 20 minutes or until the top gets golden brown in color.

Step 5

Transfer the baked Braided Breads on a cooling wire rack. Serve as it cools down.