Ingredients

The following ingredients have 4 Servings
  • 9 grams dry yeast
  • 265 grams all purpose flour (sifted)
  • 50 grams cane sugar
  • 1 pinch salt
  • 70 grams orange juice (can be replaced with milk)
  • 1 egg
  • 65 grams butter (melted)
  • 1/2 cup lukewarm water (100F )
  • 1 teaspoon lemon zest (can be replaced with vanilla extract)

Instruction

  • In a container (preferably one with a lid) add 3 teaspoons of flour, and 2 teaspoons of sugar Mix and add 1/2 cup of lukewarm water (preferably 110F). Do not add hot water as it kills the yeast and won't rise. Close the container and let the yeast ferment for a while. Depending on the weather this copuldtake from 20 minutes up to an hour or more.
  • In a mixing bowl add the orange juice, the egg, the sugar, and the salt. Whisk until the sugar dissolves. Add the sifted flour to the wet mix and incorporate using your hands or a Danish dough whisk. Cover and let the dough rest for a few minutes.
  • Add the fermented yeast to the dough and transfer to the stand mixer or work with your hands. Add the butter in stages until all the butter is absorbed by the dough. When the dough has an elastic texture is ready.
  • Place the dough in a container and rub it with cooking oil. Place the lid and let the dough double in size. Punch the dough and work it for 20 minutes. The more you work it the softer the bread will be.
  • Form a cylinder and cut in four pieces. Then cut each piece again in half. Form balls and set aside.
  • For forming the wreaths cut one ball in half and extend with your hands. Twist the two pieces and form a circle with each. Add a second piece and wrap around. Repeat the process and place the bread in a tray. Let the bread rise again. make sure to cover it with a cloth.
  • Make an egg wash beating one egg and using it to paint each bread piece. Add colored sprinkles and insert a raw easter egg in the middle.
  • Set the oven to 350F and bake the bread for 15 minutes. The raw egg will cook at the same time as the bread.