Easter is next weekend already. That means spring is here to stay, hopefully, and that snow we had on Friday with be the last one.
I saved this recipe for braided mini-egg loaves last week when I was reading magazines on Texture, and couldn't wait to make it. Since Easter is next weekend, I plan on freezing two of them now, and thawing them out for our Easter dinner.The whole process took quite a bit of time. The needed to sit and rise twice for an hour each time. It was a good way to spend a Saturday, and they turned out beautiful! It was worth it.
The recipe below was originally made for 6 loaves, but I cut it in half and made it a little healthier with whole wheat dough and organic sugar. The almond milk is all we have in our fridge, you can use regular milk instead.
Braided Mini-eggs Easter Bread
--------------------------------------------------------------
Total Time: 3 Hours 15 Min
----------------------------------
1 1/2 cups whole wheat flour
1/4 cup granulated sugar
1 1/8 quick rise yeast
1/4 cup almond milk
1/4 cup warm water
1 Tbsp Butter, melted
1 egg
1/2 tsp salt
1 tsp water
mini eggs
1. Combine 1/2 cup flour with sugar and yeast in a bowl (or stand mixer with dough attachment which I don't have) Beat in warm milk, water, butter, salt, and half of the beaten egg until combined. Beat in remaining 1 cup of flour on medium until dough is smooth and pulls away from the sides of the bowl, 5 -6 mins. Transfer to a lightly oiled bowl and cover loosely with a damp towel. Let rest until dough is double in size, about 1 hour.
2. Line a baking sheet with a silicon mat. Turn dough out on floured surface. Divide into 3 portions. Working with 1 piece at a time, divide into 3 smaller equal pieces. Roll each in long ropes. Braid ropes, then pinch ends flat so you can tuck them under each loaf. Repeat with remaining dough. Transfer to the baking sheet and cover with the damp towel and let rest for 1 more hour.
3. Preheat oven to 350F. Which remaining egg with 1 tsp water. Brush over tops of loaves.
4. Bake in oven until deep golden, 20 mins. Remove from oven and tuck candies into braids. Let stand 10 mins. Serve Warm
Recipe from Chatelaine April 2016
When you eat them hot, the eggs are slightly melted and taste great. Almost like a little nutella on your bread, It was suggested after I was finished that I should have added a little cinnamon to the dough. Which is a great idea, and I will try next time.

