Are these not the most adorable?
The bread resembles my Parker House Rolls, so it’s so fluffy, soft, and de-lic-ious!! Egg wash brushed, sprinkled with Easter colors and adorned with a colored Easter egg in each center, this Easter bread will be a hit this Easter.
You can either drizzle with a little icing to really take this to a sweet level of delight, or serve as individual rolls. Either way, they’re perfect to bring in your celebration of Easter this year!
Roll out into a long rope, cut in half, pinch at one end and twist. Then make a circle and pinch together like below…
Makes one dozen
Directions:
- 1 package Rapid Rise yeast
- 1.25 cups scalded milk, cooled to room temperature
- pinch of salt
- 1/3 cup butter, softened
- 2 eggs, beaten
- 1/2 cup sugar
- 3.5 cups flour (approximate)
- 1 egg, beaten with 1 teaspoon of water
- 6 dyed Easter eggs
- sprinkles
tip: the Easter eggs do not need to be hard boiled. They cook when the bread bakes. I usually just dye the eggs right out of the fridge, without hardboiling them. Saves time. Just be careful they don’t crack!
Instructions:
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 with either dough hook attachment or turn out on floured board and knead. Place in a greased bowl, cover and let rise in a warm place until doubled, about an hour.
Punch dough down, divide into 12 pieces. Roll each piece to form a 1 inch thick rope about 14 inches long and, taking two pieces, twist to form a “braid”, pinching the ends, and loop into a circle
Place on two baking sheets lined with parchment paper or you can spray with non-stick spray. Cover and let rise until double, about an hour again. Brush each bread with beaten egg wash. Put on the sprinkles or sugar. In the middle of each bread ring, gently place an Easter egg, making an indentation with the egg.
Bake at 350 degrees until golden – about 20 minutes. Cool on rack.
You can eat the eggs, but if you leave the bread sitting out for a few hours, don’t eat them.
Adapted from The Italian Dish
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