About
Carrying out traditions is a beautiful way to spend time with the ones you love. Start a new tradition with this Italian Easter Bread. A sweet and fluffy pillow of brioche bread is braided and centered with a colored egg for a gorgeous addition to your Easter tablescape. Gather everyone together to start this sweet, new tradition with Italian Easter Bread. It's egg-actly what you've been looking for!
Ingredients
- 1 3/4 cups plus 2 tablespoons all-purpose flour, plus more, to taste, for dusting a work surface
- salt, to taste
- 1 tablespoon lemon zest
- 2 1/2 tablespoons granulated sugar
- 1/4 cup milk, lukewarm
- 1 1/2 teaspoons active dry yeast
- 2 eggs, room temperature and slightly beaten, plus 1 egg, not beaten, divided
- 1/2 cup butter, room temperature
- 1 tablespoon water
- 2 dyed eggs, uncooked, optional, for topping
Directions
Step 1 -In the bowl of a stand mixer, add 1 3/4 cups plus 2 tablespoons of the flour, the salt, the lemon zest, and the sugar and whisk to combine.
Step 2 -Make a well in the center of dough and add the milk and the yeast. Use a fork to mix.
Step 3 -Change the stand mixer to the dough hook attachment. Add the 2 slightly beaten eggs to the dough and knead in the mixer until they are just combined, about 1 minute.
Step 4 -Cover the bowl with plastic wrap and let the dough rest, folding the ends into the middle every 30 minutes, until it has risen, about 2 hours.
Step 5 -On medium-high speed, using the dough hook attachment, knead the risen dough and gradually add the butter, until the butter is just combined.
Step 6 -Let the dough rest for 10 minutes.
Step 7 -Knead the dough until it is smooth and does not stick to the sides of the bowl, about 5-6 minutes.
Step 8 -Lighty grease a bowl and add the dough. Cover it with plastic wrap and refrigerate it, about 1-2 hours.
Step 9 -Line a cookie sheet with parchment paper.
Step 10 -Use the extra flour to lightly dust a work surface.
Step 11 -Add the dough to the prepared work surface and divide it into 4 pieces. Roll them each into 10-12-inch-long ropes.
Step 12 -Join 2 of the dough ropes together at the top and twist the ends, one over the other, all the way down. Join the ends to form a braided circle and repeat with the remaining ropes.
Step 13 -Place the braided dough circles on the prepared cookie sheet. Cover and place them in a warm, draft-free area to rest until they rise, about 1-2 hours.
Step 14 -About 15 minutes before baking, preheat the oven to 390 degrees F.
Step 15 -In a small bowl, add the remaining non-beaten egg and the water and beat to combine.
Step 16 -Add 1 dyed, uncooked egg to the center of each of the risen dough circles.
Step 17 -Brush the dough with the egg wash, being careful not to brush the dyed eggs with the egg wash.
Step 18 -Bake the buns until they are golden and make a hollow sound when tapped on the bottom, about 20 minutes.
Step 19 -Immediately transfer the baked buns to a wire rack and let them cool completely.
Step 20 -Serve the baked buns, removing the dyed eggs prior to eating, if desired.
