There are many different ways to make Easter Egg Bread and I have tried several of them, but this adaptation from Carlo's Bakery and the Italian Dish is my favorite!
Italian Easter Egg Bread
-1 package active dry yeast
-1/2 cup sugar
-1 1/4 cup milk
-6 tablespoons butter, unsalted
-Pinch of salt
-About 4 cups flour
-1 egg mixed with 1 teaspoon of water for egg wash
-6 dyed eggs for decorating (The eggs do not need to be boiled as they will cook in the oven)
-Sprinkles for decorating
In a saucepan, melt the butter. Add the milk and scald, do not boil. Allow the milk and butter mixture to cool to room temperature.
Once the milk and butter have cooled to room temperature, mix it together with the yeast, 2 eggs, sugar, and salt. Add half of the flour mixture. Keep adding the flour a little at a time until the dough forms a ball and is no longer sticky (you may use a little less or a little more then 4 cups of flour).
On a floured surface, knead and punch down the dough until smooth. Place the dough in a greased bowl, cover, and let sit in a warm spot until doubled (about an hour).
Once the dough has risen, knead and punch it down again. Cut the dough into 12 pieces. Roll out each piece into a long strand about 14 inches long. Taking two pieces at a time, pinch the ends of the dough together and twist. Loop into a circle and pinch the dough to connect the ends.
Once the dough has risen again, brush the breads with the egg wash and coat with colored sprinkles if you wish. Carefully place an egg in the middle of each of the breads.