Make a delicious Easter bread with colorful rainbow eggs by Will Dickey, perfect for serving 10-12 people. It will take around 25 minutes to prepare and a total of 3 hours and 35 minutes to make. Here’s what you’ll need:
– 1/4 cup warm water (about 110°F)
– 1 tablespoon active dry yeast (from 2 1/4-ounce packets)
– 3/4 cup warm milk (about 110°F)
– 1/2 cup granulated sugar
– 6 tablespoons unsalted butter, melted
– 3 large eggs, divided
– 4 1/2 cups all-purpose flour, plus more for the surface
– 2 1/2 teaspoons salt
– Nonstick cooking spray
– 4 dyed uncooked eggs, at room temperature (optional)
– 1 cup powdered sugar
– 2 tablespoons whole milk, plus more as needed
– Rainbow sprinkles, for topping (optional)
Here’s how to make it:
1. In a small bowl, mix the water and yeast. Let it sit until foamy, about 5 minutes.
2. Using a stand mixer with a dough hook, combine the yeast mixture, milk, sugar, butter, and 2 beaten eggs. Mix until combined.
3. Add the flour and salt and mix until a dough forms. Continue mixing until the dough is smooth and elastic, about 5 minutes.
4. Transfer the dough to a greased bowl, cover it, and let it rise until doubled in size, about 1 to 1 1/2 hours.
5. Divide the dough into 3 portions and braid them together. Optionally, place dyed eggs into the braid.
6. Let the loaf rise again until puffed, about 30-45 minutes.
7. Preheat the oven to 350°F for the last 30 minutes of proofing.
8. Brush the loaf with the remaining beaten egg and bake until golden brown, about 28-32 minutes.
9. Let the loaf cool on a wire rack for about 1 1/2 hours.
10. Whisk together powdered sugar and milk to make the glaze. Drizzle it over the cooled loaf and add sprinkles if desired.
Enjoy your delicious Easter bread with rainbow eggs!
