Sweet Bread Dough
Yields: 1 (12-Inch) Wreath
  • ¾ cup warm whole milk (105° to 110°)
  • 2 (0.25-ounce) packages active dry yeast
  • 2 large organic or farm-fresh eggs
  • 6 tablespoons sugar
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground nutmeg
  • 4½ to 5 cups all-purpose flour, divided
  • ½ cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • Zest of 1 orange
  1. In the bowl of a stand mixer fitted with the paddle attachment, whisk together warm milk and yeast by hand. Let stand until mixture is foamy, about 10 minutes.
  2. With mixer on medium speed, add eggs, sugar, salt, and nutmeg, beating until combined. With mixer on low speed, gradually add 2½ cups flour, beating until combined. Add butter, 1 tablespoon at a time, beating until combined. Beat in vanilla and zest just until combined. Transfer dough to a large bowl; using a spatula or wooden spoon, stir in 2 cups flour until combined.
  3. Transfer dough to a lightly floured surface, and knead until smooth and elastic, 5 to 7 minutes, adding remaining ½ cup flour if needed. (Dough should not be sticky.)
  4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/easter-egg-bread/