Italian Easter Bread

Ingredients:

For the Dough:

• 4 to 4 1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 packets active dry yeast (about 4 1/2 teaspoons)
• 1 teaspoon salt
• 2/3 cup warm milk (120°F to 130°F)
• 5 tablespoons unsalted butter, melted
• 2 large eggs, at room temperature
• 1/2 teaspoon lemon zest
• 1/2 teaspoon orange zest

For the Egg Wash:

• 1 large egg, beaten
• 1 tablespoon water

For Decoration:

• 5 raw eggs, dyed if desired
• Sprinkles or colored sugar for garnish

Directions:

1. In a large bowl, combine 2 cups flour, sugar, yeast, and salt.
2. Add warm milk, melted butter, eggs, lemon zest, and orange zest.
3. Beat until smooth.
4. Gradually add enough remaining flour to form a soft dough.
5. Knead on a floured surface until smooth and elastic, about 6-8 minutes.
6. Place in a greased bowl, turning once to grease the top.
7. Cover and let rise in a warm place until doubled, about 1 hour.
8. Punch down dough.
9. Divide into thirds.
10. Roll each portion into a 24-inch rope.
11. Braid ropes; form a circle, pinching ends to seal.
12. Place a greased baking sheet.
13. Tuck dyed eggs into braid, evenly spaced.
14. Cover and let rise until doubled, about 30 minutes.
15. Preheat oven to 350°F (175°C).
16. Brush dough with egg wash.
17. Sprinkle with colored sugar or sprinkles if desired.
18. Bake for 30-35 minutes or until golden brown.
19. Remove from pan to wire rack to cool.

Prep Time: 2 hours 20 minutes | Cooking Time: 35 minutes | Total Time: 2 hours 55 minutes | Kcal: 350 kcal per serving | Servings: 1 loaf (about 12 slices)