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Italian Easter Egg Bread

Posted by Tiffany Marchand on


Bread dough Ingredients

  • 1 1/4 cups milk or half and half
  • 1/3 cup unsalted butter
  • 2 1/4 teaspoons instant yeast
  • Pinch of salt about 1/16 teaspoon
  • 2 eggs lightly beaten
  • 1/2 cup sugar
  • 4 cups bread flour approximate

Egg wash

  • 1 large egg
  • 1 teaspoon water

Decorations

  • Rainbow nonpareils if desired
  • 6 raw eggs room temperature, dyed in rainbow colors or more if you are feeling wild.

Instructions

      • Combine the milk and butter in a small saucepan and place over medium-low heat. Warm just until the butter is completely melted and remove from the heat. Let cool until it just warm and no longer hot.
      • Combine the yeast, salt, eggs and sugar in the bowl of a standing mixer. Add the warm milk and half of the flour. Knead with the dough hook until combined. Add more flour gradually until the dough starts to pull away from the sides of the mixer. Knead the dough about 3-5 minutes longer, or until completely smooth and elastic.
      • Place the dough in a greased bowl and turn it over once to coat the top. Cover with warm damp towel and allow the dough to rise in a warm place, about 1 hour.
      • Gently deflate the dough with your fist. Turn it out onto a floured work surface and pat it down slightly, so that the dough has an even thickness. Cut the dough into 12 even pieces. (If you want mini rings, Cut into two to four strips if you want a giant bread)
      • Roll each piece to form a 1-inch thick rope. Take two lengths and twist them together; loop the twist into a circle and pinch the ends together. Place the circle onto parchment lined baking sheets. Cover the loaves with a warm slightly damp towel and let rise again for 1 hour, or until doubled.
      • Preheat the oven to 350F.
      • Combine the egg and 1 teaspoon water in a small cup. Using a pastry brush, lightly coat the loaves with the mixture. Sprinkle on the nonpareils (if desired) and gently place a dyed egg in the middle of each loaf. Bake for 20 minutes, or until the bread is golden and fragrant. Let cool until warm.
 

Glaze if desired

For a simple glaze, mix 1 cup of confectioners’ sugar with 1-2 tablespoons of milk. Whisk together until smooth. A little vanilla extract and almond extract always makes things tasty.
I normally don't add the glaze or sprinkles but it can never hurt