Italian Easter Bread

This traditional bread has butter, sugar and egg for a sweet rich taste.
#Italianeasterbread #easterbread #bread #sweetbread #hardboiledeggbread
INGREDIENTS:
1 ¼ cup milk
⅓ cup softened butter
1 package rapid rise instant yeast (2 ¼ ounce)
½ cup sugar
½ teaspoon kosher salt
2 large eggs, slightly beaten
4 cups all-purpose flour (divided)
1 egg beaten with 1 teaspoon water (for egg wash)
4-5 colored eggs (these can be raw or hard boiled)
Colored sprinkles
DIRECTIONS:
In a small saucepan, heat the milk and butter to 125 F. Set aside.
In a stand mixer, combine the yeast, sugar and salt. Whisk to combine.
Add the beaten eggs and heated milk and butter. Add half of the flour. Mix on low until smooth.
Using a dough hook, slowly add remaining flour and mix until fully incorporated. Scrape the sides as needed.
Continue to mix this way for another 10 minutes.
Place dough onto a lightly floured surface and knead for another 3 minutes. Place in a lightly oiled bowl, cover with plastic wrap and towel. Set aside in a warm spot away from drafts and allow it to double in size (approximately 2 hours).
Turn dough onto a lightly floured surface. Punch down to remove any air pockets. Divide dough into 8 or 10 pieces, keeping pieces covered as you work.
Roll one piece into a rope approximately 12-14 inches long. Do the same with another piece. Pinch the ropes together at the top and twist to a braid. Pinch the ends together to form a small wreath.
Place on a parchment lined baking sheet, cover and allow to rise while you preheat the oven to 350 F.
Brush each wreath with the egg wash, top with sprinkles and place a colored egg in the center.
Bake for 20 minutes or until golden brown.
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