Festive Italian Easter Bread Rings
Festive Italian Easter Bread Rings
    Instructions
    1. Hard boil and dye eggs. Set aside. In a mixing bowl, add yeast and warm milk. Let sit for 5 minutes or until yeast dissolves. Add salt, butter, eggs, sugar and lemon zest, mixing well. Add 2-3 cups of flour, blending on low speed. Add more flour ½ cup at a time until dough forms. Switch to the dough hook attachment (if available. This is optional) and mix on low speed until dough is smooth and elastic. Add more flour as needed until dough is not sticky. (Dough can also be kneaded by hand on a floured work surface.) Coat a large bowl with butter and place dough in bowl. Cover with plastic wrap or towel and let rise in a warm place until double in size, about 1 hour. Slightly grease or line 2 large baking sheets with parchment paper. Punch down the dough and divide into 12 equal pieces. Roll each piece into a 14-inch rope. Twist two ropes around each other pinch ends together forming a “braided” ring. Place on prepared baking sheets. Make six rings. Cover and let rise until double in size. Press one egg into the center of each ring. Brush the rings with egg wash and sprinkle with decorative candies. Preheat the oven to 350 degrees. Bake for 20 to 25 minutes or until golden brown.