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Italian Easter Bread

Mary Gigliotti made these beauties every Easter. Alexa and I made it once, extra sprinkles of course, she is always fun to make with (pre teen) HAHA Logan and I made it too --- he is a very good baker, reluctant, but good It's a good idea to plan ahead - have the eggs dyed, thoroughly dried and ready to go in the loaves! ( I have mine cooked but you can have them baked (I was always to chicken to do that)

Prep
Cook
Serves 4people
Ingredients
1 1/4
cups/301 ml. milk or half and half
1/3
cup/76g unsalted butter
2 1/4
tsp instant yeast
pinch of salt (about 1/16 teaspoon)
2
eggs, lightly beaten
1/2
cup/100g sugar
3-4
cups/ 408 to 544g bread flour (approximate)
1
egg
1
tsp water
Rainbow nonpareils
6
raw eggs, room temperature, dyed in rainbow colors
Directions
1.
Combine the milk and butter in a small saucepan and place over medium-low heat. Warm just until the butter is completely melted and remove from the heat. Let cool until just warm.
2.
Combine the yeast, salt, eggs and sugar in the bowl of a standing mixer. Add the warm milk and half of the flour. Knead with the dough hook until combined. Add more flour gradually until the dough starts to pull away from the sides of the mixer. You may not have to use all of the flour (but I did!). Knead the dough about 3-5 minutes longer, or until completely smooth and elastic.
3.
Place the dough in a greased bowl and turn it over once to coat the top. Cover with plastic wrap and allow the dough to rise in a warm place, about 1 hour (my dough took longer, about 1 hour 30 minutes to raise).
4.
Gently deflate the dough with a fist. Turn it out onto a floured work surface and pat it down slightly so that the dough has an even thickness.
5.
Cut the dough into 12 even pieces. Roll each piece to form a 1-inch thick rope about 14 inches in length. Take two lengths and twist them together; loop the twist into a circle and pinch the ends together. Place the circle onto parchment lined baking sheets. Cover the loaves with plastic wrap and let rise again for 1 hour, or until doubled.
6.
Preheat the oven to 350F.
7.
Combine the egg and 1 teaspoon water in a small condiment cup. Using a pastry brush, lightly coat the loaves with the mixture. Sprinkle on the nonpareils and gently place a dyed egg in the middle of each loaf. Bake for 20 minutes, or until the bread is golden and fragrant. Let cool until warm, if patience allows
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