Colby Anter - Mar 24, 2016

Mini Easter Bread

MINI EASTER BREAD

Easter bread is a family tradition at the Olive Mill; we look forward to this sweet treat every year! This pull-apart bread with rich, egg-y texture is simple to make and a delicious addition to your Easter brunch. And since they're 'fun-size', everyone can create their own...it's a great way to get the family together! The dyed eggs and rainbow sprinkles give it a fun and festive finishing touch.

Mini Easter Bread 

WHAT YOU'LL NEED:

1 1/4 cups Milk ( I used Almond Milk), heated to 100 degrees F

1/3 cup Balanced Extra Virgin Olive Oil

1/4 teaspoon Salt

1 1/2 teaspoons Yeast

2 eggs, at room temperature beaten

1/2 cup sugar

4 1/2 cups Flour

8 dyed eggs

Egg wash (1 Egg beaten with 1 tbsp water)

 

Step 1: Prepare the dough

In a large mixing bowl combine the yeast, salt, eggs, and sugar. Add the heated milk and olive oil and mix thoroughly. Add 4 cups of flour to start and mix with a dough hook until dough becomes soft, adding small amounts of flour as needed. 

If kneading by hand, add the Flour and mix with a wooden spoon until well combined dough is soft, and slightly sticky. Then remove from bowl and knead until dough becomes soft, adding small amounts of flour as needed.

Place dough in a slightly oiled bowl and cover. Let rise for about an hour and a half, or until dough
doubles in size.

Step 2: Prepare your dyed eggs

While your dough is rising use this time to dye your eggs. I used 1 cup boiling water, 2 teaspoons vinegar, and 20 drops food coloring. I let the hard-boiled eggs sit in the mixture for about 10 minutes each. If you already have dyed eggs prepared, just skip this step and wait for your dough to rise!  

easter_bread_dough.jpg

Step 3: Braid your dough

Once the dough has risen, turn it out onto a floured surface and divide into 16 even pieces. Roll each piece into a 3/4 inch thick and 12 inch long rope. Then take two pieces and twist to form a braid, and loop into a circle, pinching the ends to close. Place 4 of the braids on a cookie sheet lined with parchment, cover, and let rise for another hour. 

Mini Easter Bread

Step 4: Bake and Enjoy

Prepare the oven to 350 degrees F. Brush each braid with the egg wash and bake for 10-15 minutes, or until golden brown. 

If you want, you can add sprinkles (see the top photo) after brushing with egg wash for an even more festive look!

Once bread is done remove from oven and let cool for about 5-10 minutes before nesting the dyed eggs in the middle of the bread. And now...enjoy! 

From our family to yours, Happy Easter & Buona Pasqua!  

 What are you Easter traditions?
Let us know in the comments below!

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Written by Colby Anter