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Recipe

Braided Easter Bread

Yields 1 loaf

Dough

Ingredients

• 170 grams milk
• 8 grams instant yeast
• 80 grams (about 2 large) eggs
• 450 grams high-gluten flour
• 30 grams granulated sugar
• 7 grams salt
• 1 orange, zest
• 60 grams butter, room temperature

Directions

1. Whisk yeast into milk. Add eggs and whisk until combined. Add flour, sugar, salt and zest. In a stand mixer fitted with a dough hook, mix all dry ingredients into mixing bowl. Begin to mix on slow speed, for about 3 minutes. Once the dough begins to come together, add butter. Continue mixing on medium speed until dough wraps around the dough hook and is smooth, for 6 minutes. Lightly oil the bowl and cover dough with plastic wrap. Allow dough to sit in the fridge for about 8 hours or overnight.
2. Once dough has rested, divide into 3 equal pieces, about 250 grams per piece. Shape the pieces into long ropes, and then braid together. Once you have a long braid, connect the dough to make a circle.
3. Place shaped dough on a sheet tray lined with parchment paper. Lightly cover with plastic wrap and allow dough to proof, about 90 minutes to 2 hours depending on the temperature of the room.
4. Lightly egg wash dough and bake at 350 F until golden brown, about 45 minutes, or until bread is at least 190 F. Allow to cool before decorating.

Glaze

Ingredients

• 100 grams confectioners sugar
• 25 grams orange juice, fresh squeezed
• 3 grams vanilla extract
• Sprinkles, as needed

Directions

1. Whisk all ingredients except sprinkles together. You may need to slightly thicken the glaze with more sugar, or loosen it with more orange juice or water, depending on your preference.
2. Using a pastry bag, drizzle glaze on wreath and finish with sprinkles. Allow glaze to set and decorate as desired. Happy Easter!

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