Braided Easter Bread
This delicious braided Easter Bread is quick and easy with our organic corn sugar.
Prep Time: 25 min.
Resting Time: 45 min.
Baking Time: 40-45 min.
Difficulty: medium
Baking Time: 40-45 min.
Difficulty: medium
For the yeast dough:
- 3 cups + 2 tbsp flour
- 3 tbsp yeast
- ¼ cup + 3 tbsp Frusano Corn Sugar
- 1 cup milk (whatever fat content you'd like, lactose free if necessary)
- 2 eggs
- ½ tsp. salt
- ¼ cup + 2 tbsp melted butter (lactose free if necessary)
- Lemon zest
For the exterior:
- 1 egg yolk
- 3 tbsp milk (whatever fat content you'd like, lactose free if necessary)
- 3 dyed, hard-boiled eggs
Directions:
- Sift the flour into a bowl. Form a depression in the flour and sprinkle in the yeast and a tablespoon Frusano Organic Corn Sugar. Add about 5 tablespoons of lukewarm milk to the yeast and mix in a little flour to form a dough starter. Cover and let rest for about 15 minutes in a warm spot.
- Mix all the remaining ingredients for the yeast dough in a bowl, adding the milk slowly to achieve a good dough consistency. Mix all the ingredients until a smooth dough forms and starts to pull away from the sides of the bowl. Cover with a towel and let rest for about 30 minutes in a warm spot.
- Put the dough on a lightly-floured work surface and knead thoroughly. Divide the dough into three even pieces. Roll each section into long rolls about a foot long. Braid the three rolls together. Press the ends together and tuck them under the braid.
- Place the braided dough on a baking paper-lined baking pan and press the dyed eggs lightly into the dough. Cover and allow to rest in a warm spot until the size has noticeably increased.
- Remove the eggs from the dough.
- Mix together the egg yolk and milk. Brush the dough with the mixture.
- Bake the bread on the middle rack of an oven preheated to 390°F for 10 minutes. Reduce heat to 350°F and bake another 30 – 35 minutes.
- Let cool and decorate with the dyed eggs.
Have fun cooking and Bon Appetit!
