Enjoy this twist on a bread for Easter and any other time of the year.
Sweet Italian Easter Bread makes for a great Easter treat. KSLA Creative Director Jeffrey Goodwin bakes these every year from his Grandma’s recipe. They are perfect baskets of bread with a dyed egg nestled inside.
7 c. flour
4 ½ tsp. active dry yeast
1 c. sugar
1 ½ sticks of butter
2 c. milk
1 generous pinch salt
Colored sparkling sugar
18 eggs (4 for the bread, 2 for egg wash, 12 dyed eggs for decoration (can be boiled or raw) See link below.
Add butter and milk to sauce pan and heat on medium-low until butter is melted. Stir or your milk will burn. In a mixing bowl, combine yeast, 4 beaten eggs, sugar and salt. Add warm butter/milk liquid. Start mixing and a 1 cup of flour at a time until everything is incorporated. Knead the dough on a lightly floured surface for 10 minutes. Place dough in a greased bowl. Cover with a damp cloth and let it rest for 2 hours in a warm place until the dough has doubled in size.
Cut dough into 12 equal size pieces. Divide each piece in half and roll each piece out into 12 inch long rolls. Pinch ends together and create a simple braid. Pinch the ends together. Curl the braid around to meet the ends and pinch together to create a nest. Place on cookie sheet. Cover with a damp cloth and keep it in a warm area for 1-2 hours to rise.
Beat 2 eggs with a splash of water in a small bowl. Gently brush egg wash on to nests. Decorate each nest with a dyed egg and sparkling sugar. Bake at 350° for 20 minutes.
Serve these Italian Easter Bread for breakfast or as a dessert or along side your own Charcuterie Board.
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