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.