Easter Bread
4 Hours | Serves 4-6
Dough
500 g All-Purpose Flour
1 cup Milk
1 Vanilla Bean
2 ¼ tsp Active Dry Yeast
½ cup Granulated Sugar Plus 1 tsp
2 tsp Kosher Salt
2 Large Eggs Beaten
4 Tbsp Salted Butter Softened
1½ Tbsp Freshly Squeezed Lemon Juice
1 Large Egg Yolk Plus 1 tsp Water for Egg Wash
6 Large Eggs Dyed
Butter Icing
¾ cup Confectioners’ Sugar
2 Tbsp Salted Butter Melted
2 Tbsp Milk
Split the vanilla bean, scrape out the pulp and add to a medium-sized saucepan with the milk. Add the vanilla bean pod halves. Scald the milk on medium heat to 185 degrees. Remove from the heat and cool on the counter to 110 degrees.
Remove the vanilla bean pod halves and transfer the milk mixture to the stand mixer bowl. Add the yeast and the 1 tsp of sugar. Briefly whisk together, cover in plastic wrap and set aside for 5-8 minutes or until the yeast is foamy.
Add the beaten eggs, lemon juice, salt, the ½ cup of sugar, and half of the flour. Use the dough hook on medium speed to bring the ingredients together. Add the second half of flour in a few batches while mixing the dough. Once all of the flour is incorporated, add the butter on medium speed one tablespoon at a time, allowing each tablespoon to be fully incorporated.
Transfer the dough to a greased mixing bowl, and put in a warm, dry place for 90 minutes to double in size. Punch down the dough and place on a floured workspace. Cut the dough into six pieces. Halve each piece and roll into equal sized ropes. Pinch the top of the ropes together. Twist the ropes and pinch the bottom. Connect the two ends to make a wreath.
Transfer wreaths to a greased sheet pan and place in a warm, dry place for 30 minutes.
After the second rise, preheat the oven to 350 degrees.
Brush the wreaths with the egg wash. Top with rainbow sprinkles and place a raw, dyed egg in the middle. Bake for 20-23 minutes or until golden brown.
Transfer the baked bread to a wire rack to cool for one hour. Combine all ingredients for the butter icing and brush evenly on each wreath.
Dough
500 g All-Purpose Flour
1 cup Milk
1 Vanilla Bean
2 ¼ tsp Active Dry Yeast
½ cup Granulated Sugar Plus 1 tsp
2 tsp Kosher Salt
2 Large Eggs Beaten
4 Tbsp Salted Butter Softened
1½ Tbsp Freshly Squeezed Lemon Juice
1 Large Egg Yolk Plus 1 tsp Water for Egg Wash
6 Large Eggs Dyed
Butter Icing
¾ cup Confectioners’ Sugar
2 Tbsp Salted Butter Melted
2 Tbsp Milk
Split the vanilla bean, scrape out the pulp and add to a medium-sized saucepan with the milk. Add the vanilla bean pod halves. Scald the milk on medium heat to 185 degrees. Remove from the heat and cool on the counter to 110 degrees.
Remove the vanilla bean pod halves and transfer the milk mixture to the stand mixer bowl. Add the yeast and the 1 tsp of sugar. Briefly whisk together, cover in plastic wrap and set aside for 5-8 minutes or until the yeast is foamy.
Add the beaten eggs, lemon juice, salt, the ½ cup of sugar, and half of the flour. Use the dough hook on medium speed to bring the ingredients together. Add the second half of flour in a few batches while mixing the dough. Once all of the flour is incorporated, add the butter on medium speed one tablespoon at a time, allowing each tablespoon to be fully incorporated.
Transfer the dough to a greased mixing bowl, and put in a warm, dry place for 90 minutes to double in size. Punch down the dough and place on a floured workspace. Cut the dough into six pieces. Halve each piece and roll into equal sized ropes. Pinch the top of the ropes together. Twist the ropes and pinch the bottom. Connect the two ends to make a wreath.
Transfer wreaths to a greased sheet pan and place in a warm, dry place for 30 minutes.
After the second rise, preheat the oven to 350 degrees.
Brush the wreaths with the egg wash. Top with rainbow sprinkles and place a raw, dyed egg in the middle. Bake for 20-23 minutes or until golden brown.
Transfer the baked bread to a wire rack to cool for one hour. Combine all ingredients for the butter icing and brush evenly on each wreath.
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