Known as Pane di Pasqua, is a beautiful and delicious holiday tradition. This slightly sweet, soft, braided bread is often made with colorful eggs and sprinkles, but I wanted to put my give it a twist so I decorated them with white edible pearls and
Instructions:
1.Activate the yeast: In a small bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until foamy.
2.Mix the dough: In a large mixing bowl, whisk together 2 of the Nellie’s eggs, softened butter, vanilla extract, salt, and orange zest. Add the yeast mixture and gradually mix in the flour until a dough forms.
3.Knead the dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add a bit more flour, one tablespoon at a time.
4.First rise: Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for about 1 ½ hours or until doubled in size.
5.Shape the bread: Punch down the dough and divide it into three equal pieces. Roll each piece into a rope about 14 inches long. Braid the ropes together, then shape the braid into a circle or wreath. Pinch the ends together to seal.
6.Add the eggs: Gently nestle the uncooked, dyed Nellie’s eggs into the braid. The eggs will cook while the bread bakes.
7.Second rise: Cover the shaped bread with a towel and let it rise for another 30-45 minutes until puffy.
8.Bake: Preheat the oven to 350°F. Brush the dough with a beaten egg mixed with 1 tablespoon of milk. Add sprinkles if desired. Bake for 25-30 minutes, or until golden brown.
9.Cool and serve: Allow the bread to cool slightly before serving. The baked eggs can be eaten or replaced with fresh ones for decoration.
