Add sprinkle of sugar to warm water. Add yeast and set aside to rise.
Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted. Add sugar and stir to combine/dissolve.
Pour mixture in to mixer. Add 1 to 2 cups of flour and mix to ensure that milk mixture is cool enough so eggs don't get cooked.
Add eggs and yeast to mixer. Reserve 1 cup of flour for when kneading on counter. Add 4 to 5 cups flour until dough pulls away from sides of mixer and forms in to a ball and is slightly sticky. Run mixer for 6 to 7 minutes. (If doing by hand combine ingredients together and then knead on the counter for 6 to 7 minutes to combine)
Dump dough out on floured counter and knead for a minute or two, adding flour until dough is soft and smooth and elastic, not sticky. Shape dough in to large ball; smooth on one side.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six (6) equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 16 inches long and 1 1/2 inches thick. Braid in to two (2) loaves using three (3) pieces each. Leave to rise for 1 hour. Bake in preheated oven at 350 degrees for 20 minutes.
For alternative Easter Egg Wreath:
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. Bake in preheated oven at 350 degrees for 20 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1209g)|
|Recipe Makes: Servings|
|Calories from Fat: 1350 (80%)|
|Amt Per Serving||% DV|
|Total Fat 150g||200 %|
|Saturated Fat 78.3g||392 %|
|Monounsaturated Fat 45.1g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 2383mg||733 %|
|Sodium 85178.1mg||2937 %|
|Potassium 1185.2mg||31 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 16.9g|
|Protein 73.4g||105 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1695
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