What you will need |
1 1/4 cups milk or half and half ( I used almond milk)
1/3 cup unsalted butter
2 1/4 teaspoons instant yeast
Pinch of salt (about 1/16 teaspoon)
2 eggs, lightly beaten
1/2 cup sugar
1 teaspoon water
6 RAW eggs, room temperature, dyed in rainbow colors
Combine the milk and butter in a small saucepan and place over medium-low heat. Warm just until the butter is completely melted and remove from the heat. Let cool until just warm.
Combine the yeast, salt, eggs and sugar in the bowl of a standing mixer. Add the warm milk and half of the flour. Knead with the dough hook until combined. Add more flour gradually until the dough starts to pull away from the sides of the mixer. Knead the dough about 3-5 minutes longer.
Place the dough in a greased bowl and turn it over once to coat the top. Cover with plastic wrap and allow the dough to rise in a warm place for 1 hour 30 minutes. My dough grew twice the size.
Gently deflate the dough with a fist. On a floured work surface, flatten your dough evenly. Cut the dough into 12 even pieces. Roll each piece to form a 1-inch thick and twist two of them together to create a rope look, then pinch ends together to form a circle. Use a silicon matt, or parchment to cover your baking sheet, place loaves on sheet and cover with plastic wrap. Let rise again for 1 hour.
Preheat the oven to 350F.
Combine an egg and 1 teaspoon water. Brush the loaves with the mixture. Sprinkle on the nonpareils and gently place a dyed egg in the middle of each loaf. My dough grew so much that I made 6 with eggs, and 6 without- they were each about the size of a bagel so great for individual servings.
Bake for 20 minutes. Then let cool!
The bread will be golden, and the eggs will be cooked!