Easter bread wreath with dyed eggs
Preppy Kitchen · ♥ 6.3K likes · 265.4K views · 11 min video
Timestamp
Ingredients
Method
Techniques
- 1 cup whole milk
- 1 tsp sugar
Put the milk and 1 tsp sugar in a small bowl and microwave to about 100F.
Blooming the yeast in warm milk
- 2¼ tsp active dry yeast
Add the yeast, mix, and set aside 5 to 7 minutes until frothy; if it does not froth the yeast is dead and the bread will not rise.
- 540 g all-purpose flour
- ½ cup sugar
- 2 tsp salt
In the stand mixer bowl whisk the flour, half cup of sugar and salt.
- 2 whole large room temperature eggs
Add the yeast mixture and two lightly beaten eggs; mix on low with the dough hook about five minutes until a soft dough forms.
- 76 g room temperature butter
Add the soft butter in small pieces about a tablespoon at a time, letting each incorporate; drop pieces into the middle of the dough if it pools.
Working in the butter
Mix about 10 minutes more, until tacky but not sticking, and stretchy without tearing.
- oil
Transfer to a lightly oiled big bowl, cover, and let rise somewhere warm one and a half to two hours.
- hot water
- 1 tbsp rice wine vinegar
- gel food coloring
- 3 whole raw white eggs
Dye: mix hot water with about a tablespoon of vinegar per half cup of water and gel food colouring; dye three raw white eggs per colour about three minutes, watching they do not get too bright.
Dyeing the eggs
- flour
Punch the dough down and turn out onto a lightly floured surface. Divide into three equal pieces and roll and stretch each into a 28-inch rope.
Tie the ends together and braid; transfer to parchment and shape into a wreath.
Let rise about half an hour; nudge the eggs back down. Preheat the oven to 350.