Easter Bread
To the bowl of a stand mixer fitted with the dough hook attachment add milk, yeast, sugar, eggs, butter, extracts, salt & flour. Beat until the batter is smooth & elastic. Cover & let rest for 30 minutes.
Ingredients
- 1 cup whole milk, warm
- 2 ¼ teaspoon (1 package) Fleischmann's Instant Yeast
- ½ cup granulated sugar
- 2 large eggs, whisked
- ½ cup unsalted butter, melted & cooled
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
- ½ teaspoon salt
- 4 cups all purpose flour, sifted
- Egg wash, to finish
- 3 pastel coloured easter eggs, to finish (optional)
- Rainbow sprinkles, to finish
Method
To the bowl of a stand mixer fitted with the dough hook attachment add milk, yeast, sugar, eggs, butter, extracts, salt & flour.
Beat until the batter is smooth & elastic. Cover & let rest for 30 minutes.
Evenly divide dough into 3 equal portions. Roll each piece into a long rope, roughly 15 inches in length.
Tightly braid the strands & transfer to a lined baking sheet. Shape into a circle, pinching the ends together to secure. Cover & let rest until doubled in size.
Preheat the oven to 350(f) degrees. Brush dough with egg wash, press in the easter eggs (if using) & finish with sprinkles.
Bake until golden & cooked throughout, about 30 to 35 minutes.
