Ingredients

The following ingredients have 5 Servings
  • 2 ½ cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoons sea salt
  • 2 1/4  teaspoons active dry yeast
  • 2/3 cup almond milk (or cow milk)
  • 2 tablespoons  butter
  • 2 eggs
  • 1-2 teaspoons avocado oil (for greasing a large bowl, or any oil of your choice)
  • 5 raw  whole eggs (dyed)
  • 2 tablespoons butter (melted)
  • sprinkles

Instruction

  • Using a stand mixer (this is the one I use & love for almost 10 years!), combine 2 1/2 cups of flour, 1/4 cup of sugar, 1 teaspoon of sea salt and 2 1/4 teaspoons of dry active yeast, mix well.
  • In a small bowl, combine 2/3 cup of almond milk and 2 tablespoons of butter, microwave for 30 second, or until milk and butter is warm, but not too hot.
  • Pour warm milk and butter mixture into the flour, add 2 eggs and slowly knead it using stand mixer for about 10 minutes. After place the dough onto a lightly floured surface and knead with hands until smooth and elastic, about 5 minutes.
  • Lightly grease a large bowl with avocado oil. Place dough in the bowl and move around to coat with oil. Cover and let rise in a warm place until doubled in volume, about 1 hour.
  • Deflate the dough and place it onto a floured surface. Divide Easter Bread dough into two equal size balls. Using hands roll each ball into a long roll about 36 inches long. Next, using long rolls, twist them and place 1 egg for every loop, creating total of 5 loops for 5 dyed eggs. Seal the ends of the ring together.
  • Next carefully place it on a oily parchment paper over baking sheet or cast iron skillet (my favorite!), cover and let rest for 45 minutes in a warm place.
  • Preheat oven to 350F. Brush risen easter bread with melted butter and sprinkle colorful sprinkles over the top. Bake for about 30 minutes, or until golden brown color.