This braided Easter egg bread is pretty enough to be used as the centerpiece on your holiday table.
The eggs are boiled, then placed on the bread dough and bakedif eaten they are rather overcooked.
you might also dye raw eggs and bake them with the bread to achieve a more appealing soft-boiled texture.
Credit:Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Heather Chadduck
Ingredients
2 1/2tsp.white vinegar
10cupsplus 2 Tbsp.
(3 oz.)
unsalted butter, cut into 1/2-inch pieces
1/2cupgranulated sugar
2(1/4-oz.)
envelopes active dry yeast
1 1/2tsp.ground cardamom
1tsp.kosher salt
6 1/2cups(about 27 5/8 oz.)
Add 3 of the large eggs to flour mixture, and beat until combined, about 2 minutes.
Braid dough:
Line a rimmed baking sheet with parchment paper; set aside.
Uncover dough, and punch down to remove air pockets.
Transfer dough to a work surface lightly dusted with flour, and divide dough into thirds.
Roll each third into a 24-inch-long rope, and transfer to prepared sheet pan.
Gently braid dough pieces tightly together, and shape into a ring; pinch dough ends together to seal.
Remove dyed eggs from refrigerator, and brush with oil.
Arrange dyed eggs on braided dough ring, gently tucking eggs into braided dough.
Bake bread:
Preheat oven to 375F.
Bake dough in preheated oven until golden brown and fragrant, about 25 to 30 minutes.
