This might be my favorite part of Easter dinner this year, I think they look so yummy and cute! The recipe comes from a blog called “The Italian Dish”. I decided to use these in place of dinner rolls this year. They aren’t hard to make but they are a little time consuming which is why I made them yesterday for today’s dinner.
1 package rapid rise yeast
1 1/4 cups scalded milk, cooled to room temperature
pinch of salt
1/3 cup butter, softened
2 eggs, beaten
1/2 cup sugar
3 1/2 cups flour
1 egg, beaten with 1 teaspoon of water
6 dyed Easter eggs (you do not need to hard boil the eggs first, they will cook as bread bakes)
1 In a large mixer bowl, combine yeast, warm (not hot) milk, salt, butter, eggs and sugar. Add about half the flour and beat until smooth with dough hook. Slowly add the remaining flour to form a stiff dough. Don’t worry about how much flour it ends up being, just keep adding until the dough is not sticky anymore. Knead until smooth. Place in a greased bowl, cover and let rise in a warm place until doubled, about 1 hour.
2 Punch dough down and divide into 12 pieces. Roll each piece to form a 1″ thick rope about 14″ long and, taking, 2 pieces, twist to form a braid, pinching the ends and loop into a circle.
3 Place on a greased baking sheet or line baking sheet with parchment paper or a silpat. Cover and let rise until double, about 1 hour again. Brush each bread with beaten egg wash. Sprinkle the sprinkles over the top. In the middle of each bread ring, gently place an Easter egg, making an indentation with the egg.
4 Bake at 350 until golden, about 20 – 25 minutes. Cool on rack.