A special Easter bread recipe from my grandmother Vincenza that my grandchildren eagerly await. This delightful bread includes ingredients like yeast, milk, eggs, and sprinkles, perfect for the holiday season.
1: In a stand mixer bowl, combine 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 1¾ cups flour and mix until incorporated, then add more flour until the dough is not sticky, up to 2¾ cups more.
3: Turn the dough out onto a floured surface and knead for 1 to 2 minutes. Place in a greased bowl, cover, and let rise in a warm spot until doubled in size (about 1 hour).
4: Punch down the dough and divide into 12 equal pieces. Roll each into a rope about 14 inches long and 1 inch wide.
5: Twist together two ropes to form a circle; repeat to create 6 wreaths. Place on a parchment-lined baking sheet.
6: Cover with plastic wrap and let rise in a warm spot until doubled in size (about 1 hour).
7: Preheat oven to 350°F (180°C). Whisk together the remaining egg and 1 teaspoon water, then brush this egg wash on the wreaths and sprinkle with sprinkles, placing a dyed egg in the center of each.
8: Bake for 20 to 25 minutes or until golden brown. Enjoy warm or at room temperature.
