This is a classic Easter day recipe that you must try, if you haven’t already.
- 1 package Rapid Rise yeast
- 1.25 cups scalded milk, cooled to room temperature
- pinch of sea salt
- 1/3 cup butter, softened
- 2 eggs, beaten
- 1/2 cup sugar
- 3.5 cups flour
- 1 egg, beaten with 1 teaspoon of water
- 6 dyed Easter eggs
- sprinkles or sesame seeds (optional)
In a large bowl, combine yeast, warm (but not too hot) milk, salt, butter, eggs and sugar. Add half the flour and beat until smooth with dough hook. Slowly add the remaining flour to form a stiff dough. If the dough becomes too sticky or wet, add more of the remaining flour. Knead until smooth with either dough hook attachment or turn out on floured board and knead. Place in a greased bowl, cover and let rise in a warm place until doubled, about an hour.
Punch dough down, divide into 6 pieces. Roll each piece to form a 1 inch thick rope about 14 inches long and, taking two pieces, twist to form a “braid”, pinching the ends, and loop into a circle.
Place on a greased baking sheet. Cover and let rise until double, about an hour again. Brush each bread with beaten egg wash. Put on the sprinkles or sesame seeds and in the middle of each bread ring, gently place an Easter egg.
Preheat the oven to 375 F.
Bake the crowns for 15 minutes, then reduce the oven heat to 350 F and bake for an additional 20 minutes, tenting it for the final 10 minutes of baking. The finished loaf will be golden brown.
Remove the crown from the oven, and transfer it to a rack to cool.