Easter Bread

 

1 1/4 cups (300ml) whole milk

1/4 pound (120g) butter

2 large eggs

1/2 cup (110g) sugar

1 teaspoon (5ml) vanilla extract

1/4 ounce (8g) active dry yeast

5 cups (600g) all purpose flour, sifted

1 egg + 1 tablespoon water as egg wash

1. heat milk and butter until butter melts, cool

2. whisk eggs, sugar and vanilla extract. Slowly pour in milk/butter mixture and continue whisking. Add yeast, mix, and let stand 5 minutes

3. add flour and knead using the dough attachment for 5-8 minutes. Transfer dough to a floured bowl. Cover with plastic wrap and a kitchen towel. Allow to rise 2 hours

4. place dough on a floured surface, and cut in 4 pieces. Roll each piece first to a ball, and then, roll out into long strings. Take first two strings, pinch them together on one side, then braid them and finally form a wreath. Repeat with remaining 2 strings

5. place wreaths on a lined baking tray. Cover with plastic wrap and let them rest for 45-60 minutes

6. brush bread with egg wash. Bake at 350°F (180°F) for 25-30 minutes