Pane di Pasqua (Italian Easter Bread)

Traditionally, Easter bread marks the end of lent. The circular braids are meant to signify the crown of thorns that Jesus wore and the eggs signify rebirth. Whether you believe in the symbolism or not it is a beautiful bread. Pane di Pasqua is a soft brioche dough topped with colored eggs and sprinkles. There are many versions of this recipe, (including this one I previously made with anise) however, I am partial to this one, infused with lemon zest, as it reminds me of a cool and sunny spring day. Be sure to set aside a time when you will be home to tend to the multiple proofings necessary to complete this recipe. The recipe is time-consuming but simple–and the final product will be well worth the necessary patience it takes to make these holiday treats.

Ingredients

BRIOCHE DOUGH

1 3/4 cups +2 tablespoons all-purpose flour
1 pinch salt
zest of 1 lemon
2 1/2 tablespoons granulated sugar
1/4 cup lukewarm milk
1 1/2 teaspoons active dry yeast
2 eggs (room temperature) (slightly beaten)
1/2 cup butter (room temperature)
If using unsalted butter add 1/4 teaspoon of salt.

EGG WASH

1 egg
1 tablespoon water

TOPPING

2-4 eggs (uncooked and dyed whatever color you like)
2-4 tablespoons sprinkles

Instructions

BRIOCHE DOUGH

In the bowl of a stand-up mixer whisk together the flour, salt, zest, and sugar, make a well in the center and add the milk and yeast, mix together with a fork. Then add the egg. With the dough hook attachment knead for approximately 1 minute just to combine.
Cover the bowl with plastic and let rise 2 hours, every 30 minutes fold both ends into the middle (repeating 4 times).
When the time has passed add the butter a little at a time, on medium-high speed with the dough hook, knead just to combine all the butter, then let the dough rest 10 minutes. Knead again for 5-6 minutes until smooth and the dough does not stick to the sides of the bowl. Place the dough in a lightly greased bowl, cover with plastic and refrigerate for 1-2 hours.
Move the dough to a lightly floured flat surface. Divide the dough into 4 parts. Roll each part into 2 ropes (10-12 inches), join 2 ropes at the top and twist the ends one over the other, join the ends to form a wreath (circle) repeat with the remaining ropes. Place the wreaths on a parchment paper-lined cookie sheet, cover and let rise in a warm draft-free area for 1-2 hours or doubled in bulk.
15 minutes before rising time has finished preheat oven to 325F
Add a dyed uncooked egg (if desired) to the center of the wreath then brush the wreaths with the egg wash (be careful not to brush the eggs) and sprinkle with the sprinkles. Bake for approximately 20 minutes or until golden, or when tapped on the bottom and there is a hollow sound. Immediately move the baked buns to a wire rack to cool. Let cool before serving. Enjoy!