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6 whole eggs,
dyed if desired
Egg Wash, as needed
Candy Sprinkles, as needed
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Use a mixer
with a dough hook attachment and combine 1 cup of flour, sugar, salt and
yeast and mix for 1 minute.
�Combine milk and butter in a small
saucepan; heat until milk is warm and butter is softened. Do not heat
over 110 F.
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Gradually add
the milk and butter to the flour mixture; stirring constantly. Add two
eggs and the rest of the flour, continue to mix it for about 6 minutes or until it is
smooth and elastic like.
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Lightly oil a
large bowl, place the dough in the bowl and turn to coat with oil. Cover
with a towel and let rise in a warm place until doubled in volume, about
1 hour.
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Deflate the
dough and turn it out onto a lightly floured surface. Divide the dough
into two equal size rounds; cover and let rest for 10 minutes. Roll each
round into a long roll about 36 inches long and 1 1/2 inches thick. Using
the two long pieces of dough, form a loosely braided ring, leaving spaces
for the 6 colored eggs. Seal the ends of the ring together and use your
fingers to slide the eggs between the braids of dough.
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Preheat oven to
350 degrees F. Carefully place the loaf on a greased baking sheet and let
it rise again until doubled in size, about 45 minutes. Carefully brush the
loaf with egg wash and decorate with candy sprinkles.
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Bake in
preheated oven for 50 to 55 minutes, or until golden brown.
Copyright Chef Depot TM
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