Easter Bread

Vanilla-scented Easter bread wreaths finished with butter icing and decorated eggs.

Ingredients

• Dough — 500 g All-Purpose Flour
• Dough — 1 cup Milk
• Dough — 1 Vanilla Bean
• Dough — 2 ¼ tsp Active Dry Yeast
• Dough — ½ cup Granulated Sugar Plus 1 tsp
• Dough — 2 tsp Kosher Salt
• Dough — 2 Large Eggs Beaten
• Dough — 4 Tbsp Salted Butter Softened
• Dough — 1½ Tbsp Freshly Squeezed Lemon Juice
• Dough — 1 Large Egg Yolk Plus 1 tsp Water for Egg Wash
• Dough — 6 Large Eggs Dyed
• Butter Icing — ¾ cup Confectioners’ Sugar
• Butter Icing — 2 Tbsp Salted Butter Melted
• Butter Icing — 2 Tbsp Milk
• Decoration — Rainbow Sprinkles

Method

1. PREPARE THE YEAST: Split the vanilla bean and scrape the seeds into a saucepan with the milk. Add the pod halves. Heat to 185°F, then cool to 110°F. Remove the pods and transfer the milk to a stand mixer bowl. Briefly whisk in the yeast and 1 tsp sugar. Cover and rest for 5–8 minutes, until foamy.
2. MIX THE DOUGH: Add the beaten eggs, lemon juice, salt, remaining ½ cup sugar and half the flour. Mix with the dough hook on medium speed. Add the rest of the flour in batches. Once incorporated, add the softened butter 1 Tbsp at a time, mixing each addition in fully.
3. RISE AND SHAPE: Transfer to a greased bowl and let rise in a warm place for about 90 minutes, until doubled. Punch down and divide into six pieces. Halve each piece and roll into two equal ropes. Pinch the tops together, twist, then join the ends into a wreath.
4. RISE AGAIN: Place the wreaths on a greased sheet pan and let rise for 30 minutes. Heat the oven to 350°F.
5. BAKE AND ICE: Whisk the egg yolk with 1 tsp water and brush over the wreaths. Add rainbow sprinkles and place a raw, dyed egg in each center. Bake for 20–23 minutes, until golden. Cool on a rack for 1 hour. Mix the butter icing ingredients and brush over each wreath.