Ingredients
For the Dough:
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet (2 ¼ tsp) active dry yeast
- ½ tsp salt
- ⅔ cup warm milk (about 110°F)
- ¼ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp orange zest (optional)
For Decoration:
- 4–5 raw, dyed eggs (do not cook them beforehand)
- 1 egg yolk + 1 tbsp milk (for egg wash)
- Sprinkles (optional)
Instructions
In a large mixing bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Stir gently and let sit for 5-10 minutes, until the yeast is foamy.
Add the remaining sugar, melted butter, eggs, vanilla extract, salt, and orange zest to the yeast mixture. Gradually add flour, one cup at a time, mixing until a sticky dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm place for about 1 hour, or until doubled in size.
Punch down the dough and divide it into two equal portions. Divide each portion into three pieces and roll them into long ropes (about 12 inches each). Braid the ropes together, then form them into a circle, pinching the ends together.
Carefully place the dyed raw eggs into the braided dough, pressing them gently so they stay in place.
Cover the braided loaves and let them rise for 30 minutes while preheating the oven to 350°F (175°C).
Brush the bread with an egg wash (1 egg yolk mixed with 1 tablespoon milk). Sprinkle with sprinkles, if using. Bake for 25 minutes, or until golden brown.
Let the bread cool for at least 10 minutes before slicing. Enjoy fresh or lightly toasted!
- Prep Time: 25 minutes
- Rise Time: 90 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 190
- Sugar: 5g
- Fat: 5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g