Easter Egg Bread
Yields: 1 (12-Inch) Wreath
  • Sweet Bread Dough (recipe follows)
  • 6 large organic or farm-fresh eggs, divided
  • 1 teaspoon whole milk
  • ½ cup confectioners’ sugar
  • 1 to 2 tablespoons cane syrup
  1. Line a baking sheet with parchment paper, and spray with cooking spray.
  2. Lightly punch down Sweet Bread Dough. Cover and let stand for 5 minutes. On a lightly floured surface, turn out dough. Divide dough into 3 equal pieces. Roll each piece into a rope about 26 inches long. Place strands vertically in front of you. Pinch 3 ends together at top. Braid ropes together until you’ve reached end of strands. Join 2 ends together, forming a circle; pinch ends to seal. Transfer to prepared pan. Gently tuck 5 eggs in shell between strands of dough. Cover and let stand in a warm, draft-free place (75°) until puffed, about 30 minutes.
  3. Preheat oven to 350°.
  4. In a small bowl, whisk together milk and remaining 1 egg. Gently brush egg wash onto dough, avoiding eggs.
  5. Bake until golden brown and an instant-read thermometer inserted near center registers 190°, 30 to 35 minutes, loosely covering with foil after 15 to 20 minutes of baking to prevent excess browning.
  6. In a small bowl, whisk together confectioners’ sugar and cane syrup until smooth. Drizzle glaze over bread.
Note: Although some prefer to cook the eggs for decoration ahead of this process, using them raw will result in a perfectly cooked egg by the time the bread is finished baking. Dyed eggs may also be used for a more colorful presentation.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/easter-egg-bread/