At a glance
This Italian Easter wreath bread features a sweet, yeasted dough that gets divided, twisted, and braided into six beautiful wreaths studded with colorful eggs. The main time commitment is the two rising periods—one hour in the bowl and another hour on the baking sheet—which give the dough its light, fluffy texture. The real fun happens at the end when you brush on egg wash, nestle dyed eggs into the center of each wreath, and scatter on colorful sugar sprinkles before baking.
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Make the sponge
Warm the milk with the hera (or a similar semi-solid fat) in a saucepan over the stove until it melts. Let it cool slightly, until just lukewarm. Stir in a tablespoon of sugar and crumble in the yeast. Leave it to sit undisturbed until bubbles start forming on the surface.
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Let it rise
In the bowl of a stand mixer, combine the flour with a pinch of salt and the sugar. Add the eggs and the milk with the sponge. Mix until you get a firm, non-sticky dough. Cover the bowl with a kitchen towel and let it rise for an hour.
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Divide and braid the wreaths
Turn the risen dough out onto a work surface. Divide it into six equal pieces, then cut each piece in half again. Roll two of the prepared pieces into long ropes, about 35 cm each. Twist them together and join the ends to form a wreath. Repeat this with each portion of dough to shape all the wreaths.
