EASTER EGG BREAD Pane Di Pasqua

Pane Di Pasqua or otherwise known as Easter Egg Bread is a rich sweet dough braided with colorful hard boiled eggs stuck right in the center. You can make 8 small breads or one giant Easter Egg bread.

- Boston Girl Bakes

Easter Eggs

key ingredient

INGREDIENTS:

For the sweet bread dough – warm whole milk – active dry yeast – large eggs – granulated sugar – kosher salt – all purpose flour divided – unsalted butter For the dyed eggs – boiling water – food coloring – distilled white vinegar For the egg wash – whole milk – egg lightly beaten – sesame seeds optional – mixer – cookie sheet – digital thermometer

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1. To make the bread dough: In the bowl of a stand mixer fitted with a paddle attachment, combine warm milk and yeast.  Let the mixture stand until it’s foamy, about 10 minutes.

MAKE THE DOUGH

2. With the mixer at medium speed, beat in eggs, sugar, and salt into yeast mixture until combined. With mixer on low speed add 4 cups flour, beating until combined. Add butter, 1 tablespoon at a time, beating until combined. Transfer dough to a large bowl, and stir in 4 cups flour with a spatula or wooden spoon until combined. (This is a large amount of dough, so you may need to transfer to a large mixing bowl to accomplish this).

BEAT IN

3. Transfer dough to a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Add remaining 3/4 cup of flour as needed.  (Dough should not be sticky).

KNEAD THE DOUGH

4. Spray a large bowl with cooking spray. Place dough in bowl , turning to grease top. Loosely cover and let rise in a warm, draft free place until doubled in size, about an hour.

LET IT RISE

5. While the dough is rising- prepare your dyed eggs. If you are making a large wreath there is no need to hard boil your eggs first. If you are making the individual twists, then you will need to hard boil them first before dying.  Place a wire rack on top of a sheet tray lined with paper towels.

MAKE YOUR EASTER EGGS

6. In a medium bowl, whisk together 3 cups boiling water (I used two colors so I used two bowls with about 1 1/2 – 2 cups boiling water) and food coloring.  Stir in vinegar.  Gently lower eggs for wreath or 8 for individuals into water mixture until desired color is reached about 1 minute.  Let dry completely on prepared rack, and refrigerate until ready to use.

COLOR THE EGGS

7. Pre-heat oven to 350oF.

PREHEAT THE OVEN

8. Lightly punch down the sweet bread dough. Cover and let stand for 5 minutes.  On a lightly floured surface, turn out dough.

PUNCH DOWN THE DOUGH

9. For wreath: Line a baking sheet with parchment paper and spray with cooking spray. Divide dough into 3 equal pieces.  Roll each piece into a rope about 26 inches long.  Place strands vertically in front of you.  Pinch 3 ends together at top.  Braid ropes together until you’ve reached end of strands.  Join two ends together forming a circle,  pinching ends to seal.  Transfer to a prepared pan.  Gently tuck 5 dyed eggs between strands of dough.  Cover and let stand in a warm draft free place until puffed, about 30 minutes.

MAKE THE WREATHS

10. In a small bowl, whisk together a milk and remaining 1 egg.  Brush dough with egg wash, avoiding eggs.

MAKE THE EGG WASH

11. Bake until golden brown and an instant read thermometer inserted in the center registers 190oF, 30 to 35 minutes, loosely covering with foil to prevent excess browning if necessary.

BAKE

12. For individual twists: Line 2 baking sheets with parchment paper, and spray with cooking spray.

FOR TWISTS

13. Divide dough into 8 equal pieces.  Divide each piece in half. Roll each piece into a rope about 12 inches long.  Place 2 strands vertically in front of you.  Pinch ends together at top.  Twist 2 pieces together, until you’ve reached the ends of the strands.  Join two ends together forming a circle, pinching ends to seal.  Transfer to prepared pans.  Repeat with remaining dough.  Place 1 dyed egg in center of each circle.  Cover and let stand in a warm draft free place until puffed about 30 minutes.

DIVIDE THE DOUGH

14. In a small bowl, whisk together milk and remaining 1 egg.  Brush dough with egg wash, avoiding eggs.  Sprinkle with sesame seeds.

MAKE THE EGG WASH

15. Bake until golden brown and an instant-read thermometer inserted in center registered 190oF, 20 to 25 minutes.

BAKE THE TWISTS

Visit Boston Girl Bakes for MORE Top Tips and Notes on Making the BEST Easter Egg Breead!

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Enjoy!

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