Easter Egg Braid - With Hawaiian Bread
In the bowl of a stand mixer, put 5 cups all-purpose flour (600g) + 1/4 cup brown sugar packed (53g) + 1/4 cup granulated sugar (50g)
4 tsp yeast 2 packages + 1 tsp salt + 2 tbsp potato flour or 1/4 cup instant potatoes.
Mix in. Add 2 large eggs.
1/2 cup pineapple juice (118ml) canned+ 4 tbsp melted butter (56g) + zest of 1 lemon
Mix on low to combine. Increase the speed to medium for 7 minutes more. Dough should be smooth & very soft.
It will stick onto the bowl bottom. Form the dough into a ball.
Place it back into the mixing bowl. Cover & let rise for 2 hours.
At the end of 2 hours the dough should be more than double in size. Turn it out into the counter & divide it into 2 equal pcs.
Form each pc.into 30 inch long pc.of dough. It will be about 1 1/2 inches thick.
Braid 2 strands loosely (1 over the other) & form into a wreath shaped circle.
Pinch the end together & tuck in. Insert the 5 eggs into the braid gently separating the strands & placing the egg into the hole created.
Cover & let rise in a warm place for another hour or until very puffy. Preheat oven to 375 degrees during the last 30 minutes of rising.
Brush the rolls w/ egg wash & bake for 20 minutes. Interior of the braid should be 190F inside the bread. Cover aluminum foil to prevent from browning
Yummy! Fluffy bread! Grab this recipe @ www.growwithdoctorjo.com
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