Traditional Easter Bread – made the way my Grandma Santelli did for many years. This is a sweetened bread dough with colored Easter eggs in the center.
Heat the milk in the microwave in 30 second intervals until it reaches 105° to 110° F.
Then add the yeast and 2 tablespoons of sugar to the warmed milk. Cover with a plate and let stand until bubbly; about 5 to 10 minutes.
In the bowl of a KitchenAid mixer with the dough hook attachment, add 2 cups flour, remaining sugar, 4 eggs, melted butter, salt and almond extract.
Allow the machine to combine everything on low speed and then add the yeast and milk mixture.
Slowly stir in the remaining flour, ½ cup at a time. Allow the machine to knead the bread dough for about 5 minutes until the dough is no longer sticking to the sides of the bowl.
Remove the dough from the bowl and on a lightly floured surface knead by hand for a minute until the dough is smooth. Then transfer the dough to a bowl with about 1 tablespoon of oil.
Cover the bowl and allow the dough to rise in a warm place until doubled; about 1 ½ hours.
Once the dough has doubled in size remove it from the bowl and place it on a piece of parchment paper on the counter. Divide the dough into three even pieces.
Then divide each piece in half so you have 6 pieces total.
On a baking sheet that’s been lined with parchment paper, roll each piece into a long rope about 16 inches long. Then braid the rope pieces to form one long braid. Pinch the ends together and form a circle.
Place a raw colored egg in the center of each circle.
Allow the bread circles to rise another 60 minutes. Then brush each bread circle with a beaten egg yolk mixed with 1 teaspoon of water.
Sprinkle the colorful Easter sprinkles on top of each bread circle.
Bake in a preheated 350°F degree oven for 25 – 30 minutes or until the breads are golden brown and sound hollow when tapped.
Notes
Make sure you use raw eggs. Don't worry, they will bake along with the bread in the oven and become perfectly hard-boiled eggs.
Brush a little vegetable oil on the bottom of each colored egg to prevent “bleeding” when the bread bakes.