These pretty and slightly sweet Italian Easter breads have naturally dyed eggs, a sweet glaze and sprinkles. A perfect way to display Easter eggs!
Place yeast, sugar and milk into a large bowl of a stand mixer.
Add eggs, zest, butter and stir.
Add flour and salt and knead until the dough comes together and cleans the sides of the bowl.
Place the dough into a greased bowl, cover with plastic wrap and place in a warm environment until doubled in size.
Punch down dough and divide into 4 pieces. Roll each piece into three 1-inch ropes about 14 inches long.
Braid the pieces together, pinching the ends and forming them into a circle. Place each ring onto a baking sheet lined with parchment paper. Cover and allow them to rise for 30 minutes, or until doubled in size.
Preheat oven to 350°F (180°C). Place a dyed egg into the center of each ring. Bake for 20-25 minutes or until they are golden brown.
To make the natural egg dye, prepare 3 saucepans with 2 cups of water in each one. In one saucepan, add red cabbage, in the second, add in beets, and the last, add ground turmeric.
Mix granulated sugar and milk together in a small bowl. Brush over each bread and decorate with sprinkles. Bread will last up to 3 days in an airtight container in the refrigerator.
Or my overnight cinnamon rolls recipe!