Directions:
- Boil 5-6 eggs, leaving one for egg wash for bread. Cool completely. If desired, color eggs according to food-coloring package instructions. Eggs can be done ahead and chilled.
- Heat milk in a small saucepan over medium heat till instant-read thermometer reads 110-115 degrees. Transfer milk to a 2-cup measuring cup; stir in 1 tablespoon sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add 2 eggs at room temperature; whisk until smooth.
- Combine remaining 4 tablespoons sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add milk mixture. With mixer running, add 1/2 cup room temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes.
- Brush a medium bowl with some melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap. Let dough rise in a warm, draft-free area until doubled in size, 1-1 1/2 hours (or about 2 1/2 to 3 hours if made ahead and refrigerated).
- Line a large baking sheet with parchment paper. Punch down dough. Divide into 2 equal pieces. With lightly floured hands, roll each piece on a lightly floured surface into a 16 -long rope with tapered ends (If dough begins to bounce back, cover with a kitchen towel and let rest for 10 minutes to allow dough to relax).
- Arrange ropes side by side lengthwise on prepared sheet. Pinch top ends together. Braid dough. Pinch bottom ends together to secure (braided loaf with be about 12 long). I angled it on the pan to give it more room. Tuck dyed eggs between braids, spacing evenly. Loosely cover with plastic wrap or a kitchen towel. Let rise in a warm, draft-free area until puffed but not doubled in size, 45-50 minutes.
- Arrange rack in middle of oven; preheat to 375 degrees. Whisk remaining egg with 2 tsp warm water in a small bowl. Avoiding dyed eggs, brush dough all over with egg wash. Bake until bread is golden and an instant-read thermometer inserted into center of loaf registers 190 degrees, 20-25 minutes. Let cool on a wire rack. Serve warm or at room temperature, and be prepared to receive your compliments!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 363.37 Kcal (1521 kJ) | ||
| Calories from fat | 155.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.3g | 27% | |
|---|---|---|---|
| Cholesterol | 228.54mg | 76% | |
| Sodium | 377.71mg | 16% | |
| Potassium | 163.22mg | 3% | |
| Total Carbs | 39.57g | 13% | |
| Sugars | 5.93g | 24% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 12.31g | 25% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.2mg | 18% | |
| Calcium | 65.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 264.41 Kcal (1107 kJ) | ||
| Calories from fat | 113.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.59g | 27% | |
|---|---|---|---|
| Cholesterol | 166.3mg | 76% | |
| Sodium | 274.85mg | 16% | |
| Potassium | 118.77mg | 3% | |
| Total Carbs | 28.8g | 13% | |
| Sugars | 4.31g | 24% | |
| Dietary Fiber | 1.11g | 6% | |
| Protein | 8.96g | 25% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.3mg | 18% | |
| Calcium | 47.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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