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Italian Festive Twisted Bread with Colorful Eggs and Sprinkles Recipe

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4.3 from 42 reviews

This traditional Italian bread recipe yields beautifully twisted wreath-shaped loaves, perfect for festive occasions. The dough is enriched with eggs, butter, and citrus zest, offering a delicate sweet flavor and soft texture. Decorated with dyed eggs and colorful sprinkles, these breads are as eye-catching as they are delicious.

Ingredients

For the Sponge

  • 1 cup (240ml) whole milk, lukewarm
  • 2 1/4 teaspoons (7 grams) active dry yeast
  • 1/4 cup (50 grams) granulated sugar
  • 2 large eggs, at room temperature
  • 2 cups (240 grams) all-purpose flour

For the Dough

  • 2 cups (240 grams) all-purpose flour
  • 1/4 cup (50 grams) granulated sugar
  • 1/4 cup (57 grams) unsalted butter, room temperature, diced
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • Zest of 1 orange

For Decoration

  • 4 dyed eggs (uncooked)
  • Multicolored nonpareils or sprinkles
  • 1 large egg
  • 1 tablespoon milk

Instructions

  1. Make the sponge: In the bowl of a stand mixer, dissolve the yeast in the lukewarm milk and let it stand until it begins to foam, about 5 to 10 minutes. Add the sugar, eggs, and 2 cups of flour, stirring with a rubber spatula until combined. The mixture will resemble pancake batter. Cover and set aside in a warm spot to rise for 30 minutes, until bubbly. Meanwhile, remove the butter from the fridge and dice into 1/2-inch pieces.
  2. Make the dough: To the sponge, add the remaining 2 cups of flour, sugar, butter, salt, vanilla extract, lemon zest, and orange zest. Attach the dough hook to the mixer and mix on low speed until the dough forms a rough ball, around 1 minute. Increase speed to level 2 and knead for 7 minutes until smooth and elastic, pulling away from the sides, though it may stick to the bowl bottom.
  3. First rise: Cover the bowl and place it in a warm area to rise for 1 1/2 hours, or until approximately doubled in size.
  4. Divide the dough: Punch down the dough gently and divide it into 8 equal portions, about 120 to 125 grams each.
  5. Assemble the loaves: Line two baking sheets with parchment paper. Roll each dough portion into a 12-inch rope with your palms. Pinch two ropes together at their ends, twist several times, then pinch the ends to form a wreath, tucking the ends underneath. Repeat with the remaining ropes.
  6. Second rise: Place four loaves on each lined sheet pan. Cover with a damp tea towel or plastic wrap and let rise in a warm spot for 1 hour until puffy and nearly doubled.
  7. Prepare the oven: Position oven racks in the upper and lower thirds of the oven and preheat to 400°F (200°C).
  8. Decorate the loaves: Nestle one dyed uncooked egg gently into the center of each loaf. Make an egg wash by whisking together one large egg and 1 tablespoon milk. Brush each loaf lightly with the egg wash, avoiding the dyed eggs, then sprinkle with colorful nonpareils or sprinkles.
  9. Bake: Bake the loaves for 20 minutes or until golden brown. Halfway through baking, rotate the pans and switch their positions to ensure even cooking.
  10. Cool: Remove the loaves from the oven and transfer to a wire rack to cool completely before serving.

Notes

  • Ensure the milk is lukewarm to properly activate the yeast without killing it.
  • Diced butter should be at room temperature for easier incorporation into the dough.
  • Rising times can vary based on room temperature; warmer environments speed up rising.
  • Handle the dough gently during shaping to maintain air bubbles for a light texture.
  • Use fresh eggs dyed to enhance the traditional appearance but they will bake inside the bread.
  • Storing bread wrapped in a clean kitchen towel helps maintain softness.

Find it online: https://recipethrive.com/italian-festive-twisted-bread-with-colorful-eggs-and-sprinkles-recipe/