Italian Easter mini bread
Silicone Baking Mat
Glass mixing bowl
Silicone pastry brush
active dry yeast
lemon zest and juice
Place uncooked eggs into a medium-size pot and fill with cold water to cover eggs.
Bring to boil over medium heat. Remove from the heat and let it sit for 11 minutes.
Transfer eggs into cold water with ice.
In a medium bowls, combine boiled water with vinegar and food coloring. Add one 1 egg at a time into the bowl for 5-10 minutes. Keep longer if you want to color of the egg to be darker.
Transfer colored eggs on the kitchen drying rack over the paper towel.
In a small bowl, whisk together egg and water.
In a large bowl, whisk together all dry ingredients: sugar, flour, yeast, and salt.
Add butter, milk, eggs. Keep mixing between each addition.
Knead the dough for 5-10 minutes, until smooth.
Form dough into a bowl and place in a lightly greased large glass bowl to rise. Cover first with a towel and after with food wrap, and let rise for 1 hour, or until the dough doubled in size.
Turn the dough out onto a lightly floured surface. After, divide the dough into equal 12 equal parts. Roll each portion into a 1-inch thick rope.
Start twisting by pinching 2 ropes together. Twist dough ropes very loosely by leaving gaps between the strings. Dought will need to have a space to rise.
Transfer twists into the baking sheet lined with a silicone baking mat. Shape into circles. About 2-3 breads per baking sheet.
Place colored eggs into the middle of bread circles.
Cover first with a towel and after with food wrap, and let rise for 1 hour, or until the dough doubled in size.
Preheat oven to 350°F.
Carefully brush braid with egg glaze. Make sure not to get the glaze on the eggs.
Sprinkle Easter sprinkles on top of the dough.
Bake for 25 minutes.
Cool for 10 minutes on the baking sheet. After transferring bread to the cooling rack and let it cool completely for 30-50 minutes.
bread, Easter, easter bread, easter egg, pana di pasqua
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