- 3 cups AP flour
- ½ cup whole wheat flour
- 4 tablespoons sugar
- 1 teaspoon salt
- 2 eggs
- 6 tablespoons butter, melted and cooled
- 1 tablespoon honey
- 1 package active dry yeast
- 1 cup milk
- Egg wash (1 egg + 1 tablespoon water whisked together)
- Sprinkles for topping
- Colored eggs (optional)
- Begin by proofing your yeast. In a small saucepan, heat milk just until warm to the touch. Transfer to a glass then add your yeast and 1 tablespoon of sugar. Set aside and let the yeast froth.
- In the bowl of your mix master with the hook attachment, combine flours, remaining tablespoons of sugar, and salt. Once your yeast has proofed, add to the flour mixture along with butter, eggs, and honey.
- Mix the dough on medium-low speed until a soft dough comes together. Cover the dough and let rest in a warm place for at least 2 hours, or until the dough has doubled in size.
- Transfer the dough onto a well-floured surface and lightly knead into a smooth ball. Divide the dough ball in half, then in quarters.
- Working with one of the quarters, divide them in half and ‘rope’ both halves until about 12″ long. twist the ropes together, then make a wreath with them by pinching the edges. Place each wreath on a parchment-lined baking sheet. Repeat this process for the rest of the quarters.
- Cover the Easter breads and let rise once again in a warm place for about 1 hour.
- Preheat oven to 400 degrees F.
- Brush the Easter breads with an egg wash, then top with colored sprinkles. Bake for about 10 minutes or until the breads are golden.
- If you choose to serve these breads with colored eggs, be sure to let them cool to room temp before place the colored eggs in the center of the hole.
- Serve and enjoy! These bread will keep for up to 1 week.
Prep Time does NOT include Inactive Prep Time.
- Serving Size: 6