This Italian Sweet Easter Bread is something my Mom makes every year when I was growing up. This year I decided to surprise her with my version of Pane di Pasqua Italian Easter bread.

Knives: https://amzn.to/3Khbpse
cutting board: https://amzn.to/3PzgbnJ
Cookware set: https://amzn.to/3PAnuvh
Spoons: https://amzn.to/3PC7sRv
Metal Tongs: https://amzn.to/3TQIS1G
Bench Scraper: https://amzn.to/49870l1
Standing Mixer: https://amzn.to/3x1Se1K
Food Processor: https://amzn.to/43tnXFn
Glass Bowl Set: https://amzn.to/4apYwH4
Salt Pepper Container: https://amzn.to/3TE2nJU
Sheet Pans: https://amzn.to/4a9KZDQ
Lemon/Lime Squeezer: https://amzn.to/4cxiFN6
Mason Jar Mugs: https://amzn.to/49c0bPi
Oster Beehive Blender: https://amzn.to/4a7lKBP

Ingredients
* 1 cup milk
* ½ cup unsalted butter
* ½ cup sugar (divided)
* 2 ¼ teaspoons active dry yeast
* 3 large eggs
* 1 teaspoon vanilla
* ¼ teaspoon salt
* 4 ½ cups all purpose flour
For the Braid
* 6 raw eggs (dyed if desired)
* 1 egg beaten, with 1 tablespoon of water
* sprinkles for decorating
Instructions
* In a small saucepan, combine butter and milk over low heat. Heat just until butter is melted and mixture reaches between 110-115 degrees. Remove from heat and stir in 1 tablespoon of sugar. Sprinkle on the yeast and let sit for 5-10 minutes to allow the yeast to proof.
* In a stand mixer, mix together the eggs, remaining sugar, vanilla, and salt. Add in the milk/yeast mixture along with half of the flour. With the dough hook attachment, continue mixing and adding the remaining flour, until a smooth dough appears. (You may need to add more or less of the total amount of flour listed). Continue kneading with the dough hook for about 4 minutes.
* Shape the dough into a ball and place in a clean large bowl. Cover with a towel or plastic wrap, and place in a warm area to rise for about an hour. (While the bread rises, you can make the dyed eggs, if using, following the instructions on the dye package).
* Once the dough has risen, preheat oven to 350 degrees and line two baking sheets with parchment paper; set aside. Remove the dough from the bowl and place on a clean dry surface.
* Divide the dough into 12 equal pieces. Roll each piece into 12-inch long ropes. Take two of the ropes and pinch together the ends. Cross the ropes over each other to form a twist. Pinch together the ends and connect with other ends to form a ring. Repeat with remaining dough. Place three dough rings on each lined baking sheet.
* In a small bowl, whisk together one egg and a tablespoon of water. Use a pastry brush to brush the egg wash on to the dough rings. Top with sprinkles. Nestle the dyed eggs in the middle of the dough rings.
* Bake in a preheated oven for about 20-25 minutes, or until the top of the bread is golden brown. Remove from oven and let cool before serving.