Braided Joy: Italian Easter Bread Recipe 
Ingredients:
1 1/4 cups (300 ml) milk
1/3 cup (74 g) unsalted butter, cubed
2 1/4 teaspoons (7 g) rapid rise instant yeast (1 packet)
1/8 teaspoon kosher salt
1/2 cup (100 g) granulated sugar
2 large eggs, whisked
4 cups (568 g) all-purpose flour, divided
Extra flour for kneading
1 large egg + 1 teaspoon water (egg wash)
3 large dyed Easter eggs (raw or hard-boiled)
Colored sprinkles
Directions:
In a saucepan, gently heat the milk and butter over medium-low until butter melts and temperature reaches 120–130°F.
In a large mixing bowl, combine yeast, salt, and sugar. Add the 2 whisked eggs and the warm milk mixture. Stir in 2 cups of flour.
Using a stand mixer with a dough hook, mix on medium until smooth (about 2 minutes). Scrape down sides as needed.
Gradually add remaining 2 cups of flour, mixing on medium-low until a stiff, slightly sticky dough forms (about 12 minutes).
Transfer to a floured surface and knead by hand for 3–4 minutes, using no more than ¼ cup flour.
Shape dough into a ball, cover with a towel, and let it rest for 10 minutes.
Divide dough into 6 equal pieces. Roll each into a 1-inch-thick rope about 14 inches long.
Twist two ropes together, pinch ends, and shape into a circle. Place on a parchment-lined baking sheet. Repeat with remaining dough.
Cover loosely and let rise in a warm spot until doubled in size (about 45–60 minutes).
Preheat oven to 350°F (177°C).
Brush loaves with egg wash and add sprinkles if desired. Gently place one dyed egg in the center of each ring—don’t press it down.
Bake 15–18 minutes until golden brown. Cool on a rack.
Rena’s Tip: Don’t worry if your braids aren’t perfect. It’s the hands that made them—and the joy they carry—that really matter.
Nutritional Information:
Prep Time: 2 hours 20 minutes
Cooking Time: 35 minutes
Total Time: 2 hours 55 minutes
Servings: 18What’s a special food you remember making as a kid—even if it turned out a little messy? I’d love to hear your story below!
