Easter Bread

• 1 Cup milk
• 1/2 Cup unsalted butter, cut into small cubes
• 1 Package (0.25 oz.) active dry yeast
• 1/8 Teaspoon salt
• 1/2 Cup granulated sugar
• 2 Eggs, beaten
• 4 Cups all-purpose flour, plus a kneading amount.
• 1 Large egg, beaten, plus 1 teaspoon of water
• 3 Dyed Easter eggs, raw or hard-boiled
• Colored sprinkles

PREPARATION

1. In a bowl mix the milk, 1 teaspoon of sugar and the yeast. Let stand until frothy, about 8 minutes.
2. In the bowl of a stand mixer fitted with the dough hook, combine flour, remaining ½ cup sugar and salt. Add the milk/yeast mixture and eggs. Mix until a very soft dough forms, about 5 minutes. Increase the speed to medium-high and add the butter a tablespoon at a time, mixing well after each addition, until the dough pulls away from the sides of the bowl, about 15 minutes.
3. Transfer dough to a greased bowl, cover and let rise in a warm place until doubled in size.
4. Divide into 6 pieces. Coil each piece to form a rope 1 inch wide, approximately 14 inches long.
5. Taking 2 pieces, braid the rope, bring the ends together and then make a circle. Make sure the ends are tightly together. Place them on a parchment-lined baking sheet.
6. Press the dyed eggs into the braid, then cover the dough and let rise until doubled, about 30 minutes.
7. Preheat the oven to 350°F (177ºC). Brush the bread with beaten egg and cover with the sprinkles. Bake until golden brown, 20 to 25 minutes.
8. Serve and Enjoy!

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