Italian Sweet Easter Bread

Happy Easter!! I have made these delicious three strand breads just a while ago. They smell good, look good and taste fantastic. Traditionally Italian Easter braided breads are very rich and fluffy and flavored with orange zest. Boiled dyed eggs are nestled in the braided bread that symbolizes Easter. These mildly sweet breads are great for Easter brunch/dinner or any time of the year. 

It is very easy to follow recipe. No need to dye eggs and they don't have to be hard boiled either. I used brown half boiled eggs as they would get cooked again while baking. If you don't want eggs in the dough simply leave out eggs.

Ingredients~
1/2 cup lukewarm water (8oz liquid measuring cup)

2 tsp active dry yeast
1/2 cup unsalted melted butter

3/4 cup 2% lukewarm milk

1/2 cup sugar

2 large eggs or 3 small eggs at room temperature
3 cups bread or all purpose flour(8oz dry measuring cup)
1 cup whole wheat flour

1/4 cup extra flour for dusting 

1 tsp pure vanilla extract 

1 tbsp freshly grated orange zest
1 tbsp oil
1/4 tsp salt

4 half boiled eggs

1 egg beaten for egg wash
1 tsp. water

2 tsp. sliced almond or decorative colored sprinkles

Special equipments~

Large baking sheet

Silpat or parchment paper 

Cooling rack

Hand mixer

Big bowl

Small bowl
Wooden spoon

Method~

In a small bowl add melted butter and warm milk. Stir well and set aside. Sprinkle the yeast and pinch of sugar in another small bowl of warm water until foamy about 4-5 minutes. Make sure water must not be too hot so it would kill the yeast and bread won't rise. In a large bowl, beat the eggs and sugar with a hand mixer until fluffy, then add yeast, butter-milk mixture, salt, orange zest and vanilla. Mix until smooth. Now slowly add flour and scrape the sides of the bowl in between. Keep stirring with a wooden spoon until most of the flour is incorporated and the mixture becomes a sticky dough.
Place the dough on a lightly floured surface, flour your hands and knead for 5-6 minutes. Shape a round ball. This dough will be very soft. Oil a clean bowl, put it in the bowl and brush the dough with oil so it doesn't form a dry skin. Cover with a plastic wrap or a damp kitchen towel. Let it rise in a draft free warm place for 1 1/2- 2 hours or until it doubles in volume.

Punch the dough down. Flour your work surface and hands. Knead for a few minutes. Divide the dough into 4 equal pieces. Don't worry if they are not exactly equal pieces. Divide each piece into three equal pieces again. Roll each dough into 12 inch long rope. Place them side by side and pinch the top ends together. Start making braid and pinch the ends again. Make a circle and two ends together. Transfer the  braided dough on a Silpat or parchment lined baking sheet. Repeat the same process with the rest. Now place one egg in the  middle of each bread. Let it rise again in a warm draft-free area covering with a damp kitchen towel until almost doubled in size for about 30-40minutes. 
  

Preheat the oven at 350°F. and arrange a rack in the middle. Combine the beaten egg and water. Brush the top of each risen bread with the egg wash to make it shiny. Sprinkle sliced almond or decorative sprinkles. Bake for 30 minutes or until golden brown. Rotate the sheet half way through that bakes and gives beautiful golden colors evenly to the breads. Remove from sheet and cool on a wire rack little bit. It is best served warm slathered with jam or as is. Refrigerate leftovers. Enjoy with your dear ones. Happy Easter!!

Step by step pictures