A delightful Easter bread recipe that incorporates family traditions and celebrates the holiday. This bread is made from a mixture of yeast, milk, sugar, and eggs, and is shaped into beautiful wreaths decorated with dyed eggs and sprinkles.
1: In a bowl of a stand mixer fitted with the paddle attachment, combine the yeast, milk, salt, butter, sugar, vanilla, lemon zest, and 2 eggs. Mix on medium speed until combined.
2: Switch to the dough hook attachment. Add 1.75 cups of flour and mix, gradually incorporating more flour until the dough is no longer sticky, up to 2.75 cups more.
3: Turn the dough onto a lightly floured surface and knead for 1 to 2 minutes.
4: Place the dough in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
5: Punch down the dough and divide it into 12 equal pieces. Roll each into a rope about 14 inches long and 1 inch wide.
6: Take two ropes, twist them together, and form into a circle to make 6 wreaths. Place on a parchment-lined baking sheet.
7: Cover with plastic wrap and let rise until doubled in size, about 1 hour.
8: Preheat the oven to 350°F (180°C).
9: In a small bowl, whisk together the remaining 1 egg with 1 teaspoon water. Brush the risen wreaths with the egg wash and sprinkle with sprinkles.
10: Place a dyed egg in the center of each wreath and bake for 20 to 25 minutes, or until golden brown.
