Description
A soft, lightly sweet bread infused with vanilla and citrus, perfect for Easter morning celebrations.
Ingredients
Scale
- 4 cups all-purpose flour (more for dusting)
- 1 packet active dry yeast
- 1 cup milk, warmed
- 1/2 cup sugar
- 2 large eggs
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 teaspoon salt
- Sprinkles (optional)
- 1 egg, beaten (for egg wash)
Instructions
- Wake up the yeast: Warm the milk until it is just warm to the touch. Pour it into a big bowl, stir in a spoonful of sugar, then sprinkle the yeast on top. Let it sit for 5 to 10 minutes until it looks foamy.
- Mix the wet ingredients: Add the eggs, the rest of the sugar, melted butter, vanilla, zest, and salt to the yeast bowl. Stir until smooth.
- Add flour and make a soft dough: Gradually add flour until you cannot stir anymore, then use your hands to bring it together, adjusting with flour or milk as needed.
- Knead the dough: On a floured counter, knead for about 6 to 8 minutes until smooth and elastic.
- First rise: Place the dough in a greased bowl, cover, and let it rise until doubled (about 60 to 90 minutes).
- Shape the dough: Punch it down, split it into 3 pieces, roll each into a rope, and braid or shape as desired.
- Second rise: Move to a lined baking sheet, cover lightly, and let it puff up again for about 30 to 45 minutes.
- Egg wash and sprinkles: Brush with egg wash and add sprinkles if desired.
- Bake: Preheat to 350°F and bake for 22 to 30 minutes until golden brown.
- Cool before slicing: Let it cool for at least 20 minutes before slicing.
Notes
Store at room temperature wrapped in plastic wrap for 2-3 days. To freeze, wrap well and store in a freezer bag for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg