It’s Easter! In the US, this holiday is marked by Easter baskets, a bonzana of chocolate eggs and bunnies nestled in bright pastel colored paper shreds. That’s how I remember this holiday, particularly with my brother as we scoured the house high and low hoping to find our basket of sweets. This new generation, we may have an Easter basket when grandma is around, but most years I think we will mark the holiday by a festive breakfast and then an easter egg hunt in our yard. This year, the plastic pastel easter eggs were not filled with chocolate; I figured we could wait at least another year for that.
I wanted to wake up to my bread already made, so I made it the night before. Since there is an hour and a half of rising time, it worked out well to make the dough and let it rise just before dinner time. And then once dinner was finished, I went back to my newly doubled ball of dough and created the intricate form for this bread. We’ll skip talking about the dough-forming stage since this is relatively straightforward.
After the rising time, roll out the bread as you would a pizza, and then use a pizza wheel (a knife will do in a pinch, as I used) to cut the dough into one long tube, like so:
Then fashion your dough in a 4-leaf clover form, like so:
Keep on loopin’!
Until the bread is complete:
Then coat with an egg yolk wash, with a pastry brush. I was kind of excited to use my new brush… but the pre-brush usage excitement was more fun than the actual painting!
Until the bread is nice and covered with egg yolk:
Cook at 400F or 205C for 25-20 minutes, until the tops are dark golden brown.
Let cool overnight by placing a towel over the top. Serve the next morning by yelling “Easter Breakfast!!!!!!” and the troops will come running to the table and you’ll start this special day off just right.