Italian Easter Bread

I made these for Easter and I have decided that they will be an Easter tradition in our family. They turned out so perfect that I just had to share all of these pictures with everyone! I also think they are great because I think kids would love this because they get their own, they can decorate it and they can choose the colors they want.

I love these! They are sweet breads and are so incredibly delicious. It was also the best dough that I have ever worked with. I loved kneading this dough. I know, that's weird, but I did. I have never had dough come out so perfectly smooth. It was silky smooth and wonderful! It was also surprisingly easy to make these. They look really intense but they were so easy and fun to make.

So here is the recipe. You don't have to do this shape, you can do other shapes and for other holidays too. Enjoy!

Ingredients:

• 2 1/4 tsp. rapid rise yeast
• 1 1/4 c. milk
• pinch of salt
• 1/3 c. butter
• 2 eggs, beaten
• 1/2 c. sugar

• 3 1/2 c. flour (about)
• 1 egg, beaten with 1 tsp. of water
• 6 dyed Easter eggs (they do NOT need to be hard boiled, they cook when the bread bakes)
  
• Sprinkles or pearl sugar

Directions:

1. In a small saucepan, warm the milk and butter together just until the butter melts.
2. In a large mixer bowl, combine yeast, salt, eggs and sugar. Add the warm (not hot) milk and butter. Add about half the flour and beat until smooth. Slowly add the remaining flour to form a stiff dough. Keep adding the flour until the dough is not sticky anymore, don't worry about it.
3. Knead until smooth with either a dough hook attachment or with your hands on a floured surface.
4. Place in a greased bowl, cover and let rise in a warm place until it has doubled in size, about one hour.
5. Punch dough down and divide into 12 equal pieces. Roll each piece to make a 1-inch thick rope about 14-inches long.
6. Take two pieces, twist to form a "braid", pinching the ends, and loop into a circle.
7. Place the breads on two baking sheets lined with parchment paper. Cover and let rise until they double in size, about one hour.
   
8. Brush each bread with beaten egg wash. Put on the sugar or sprinkles. Place the egg in the center of each bread ring, making an indentation.
9. Bake at 350 degrees until golden in color, about 20 minutes. Cool on rack.

You can eat the eggs but just be careful not to leave them out for hours or the eggs won't be good.

That's the recipe. It is so easy and they come out looking amazing! I'm going to find a reason to make these again soon they are so good. And remember, have fun with it!


(http://theitaliandishblog.com/imported-20090913150324/2011/4/17/italian-easter-bread-revisited.html)