Italian Easter Mini Breads

 

Every Year I make this Traditional Italian Bread my Grandmother use to make.

 Ingredients

1 package Rapid Rise yeast

1 1/4 cup scalded milk, cooled to room termperature

pinch of salt

1/3 cup butter, softened

2 eggs, beaten

1/2 cup sugar

3 1/2 cups all purpose flour

1 egg, beaten with l teaspoon water

colored sprinkles

6 dyed Easter eggs

-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.
-Knead until smooth with either dough hook attachment or turn out (my preference) on a floured surface  until the dough is smooth and not sticky anymore adding additional flour if needed.
-Place dough in a greased bowl, cover with a clean kitchen towel or plastic wrap as shown in the picture; and let rise in a warm place until doubled, about one hour.

 

-After dough has risen and has doubled, punch it down, and 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 a greased baking sheet. Cover with a clean kitchen towel and let rise until double, about an hour again. 

-Brush each braided bread with beaten egg wash; put on sprinkles. In the middle of each bread, gently place an Colored Easter egg, making an indentation with the egg.

-Bake in the middle of the oven at 350 degrees until golden- about 20- 25 minutes.  Cool on rack.

Enjoy and Happy Easter

Chef Ed