Italian Easter Bread (Pane di Pasqua)

Instructions

1. Color 4 uncooked eggs if desired, then place them in the refrigerator to chill for at least 1 hour.
2. In the bowl of a stand mixer fitted with a paddle attachment, combine the milk, sugar, yeast, egg, salt, and butter. Mix on medium speed for 2–3 minutes, until fully combined.
3. Switch to the dough hook. On low speed, gradually add the Caputo "00" Bread Flour. Once incorporated, increase to medium speed and mix for 4–6 minutes, until a smooth dough forms.
4. Transfer the dough to a lightly oiled bowl using Olitalia Extra Virgin Olive Oil. Cover with plastic wrap and place in a warm spot, such as an oven with the light on, for 1 hour.
5. After 1 hour, perform a series of stretch and folds. Cover again and let the dough rise for another 1 hour.
6. Turn the dough out onto a work surface and weigh it. Divide into 8 equal pieces (about 58–60g each). Shape each piece into a short rope and place on a parchment-lined sheet pan. Let rest for 30 minutes.
7. Roll each piece into a 12-inch rope. Twist two ropes together to form a braid, then shape into a circle, sealing the ends well. Repeat to form 4 breads.
8. Place the shaped breads on a sheet pan, cover, and let rise for 45 minutes. During this time, preheat the oven to 350°F (177°C).
9. Place a colored egg in the center of each bread. Brush the dough with egg wash (1 egg, whisked), then sprinkle with nonpareils.
10. Bake for 25–30 minutes, until golden brown.
11. Allow the breads to cool before serving.