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Ingredients:
- 5 ¼ cups bread flour
- 3+1 eggs
- ½ cup granulated sugar
- 1 stick unsalted butter
- 1 ¼ cup milk
- 2 tsp. salt
- 1 packet instant yeast
- Pastel sprinkles or nonpareils
- 1 cup mini chocolate eggs
Instructions
- Line two baking trays with parchment.
- In small pot, melt butter. Turn off heat, add milk.
- Mix yeast, salt, sugar in stand mixer bowl. Add *3* eggs, whisk to combine.
- Add melted butter/milk and half flour. Mix with dough hook until slightly combined, add remaining flour. Mix until combined.
- Turn off mixer, rest dough 4 min. Continue mixing with dough hook on low, 6-10 min.
- On lightly floured surface, shape dough into ball, cover and rest 10 min.
- Divide dough into nine equal pieces. Roll each about 10” long.
- Pinch together a set of three at one end, braid down to other end. Press tips together, turn inward to form circle. Pinch braid ends to join.
- Place on tray. Repeat twice with remaining dough pieces to produce three finished braids.
- Pre-heat oven to 350°. Cover braids with tea towel, prove in warm place until doubled in size (about 45 min).
- Mix last egg with splash of milk. With pastry brush, apply egg wash over dough. Add sprinkles.
- Bake until dark golden brown (about 20 min). Cool on rack.
- Once cooled, fill center with mini chocolate eggs.
