Pane Di Pasqua
 
Makes 1 (12-inch) wreath or 8 individual twists
Ingredients
  • 3 cups (720 grams) boiling water
  • ½ teaspoon (2.5 grams) liquid royal blue food coloring
  • 1 tablespoon (15 grams) distilled white vinegar
  • 5 to 8 large eggs (280 to 448 grams), in shell
  • Sweet Bread Dough (recipe follows)
  • 1 teaspoon (5 grams) whole milk
  • 1 large egg (50 grams), lightly beaten
  • 1½ tablespoons (13.5 grams) sesame seeds
Instructions
  1. Place a wire rack on top of a sheet tray lined with paper towels.
  2. In a medium bowl, whisk together 3 cups (720 grams) boiling water and food coloring. Stir in vinegar. Gently lower eggs (5 [280 grams] for wreath or 8 [448 grams] for individuals) into water mixture until desired color is reached, about 1 minute. Let dry completely on prepared rack, and refrigerate until ready to use.
  3. Preheat oven to 350°F (180°C).
  4. Lightly punch down Sweet Bread Dough. Cover and let stand for 5 minutes. On a lightly floured surface, turn out dough.
  5. For wreath: Line a baking sheet with parchment paper, and spray with cooking spray.
  6. Divide dough into 3 equal pieces. Roll each piece into a rope about 26 inches long. Place strands vertically in front of you. Pinch 3 ends together at top. Braid ropes together until you’ve reached end of strands. Join two ends together forming a circle, pinching ends to seal. Transfer to prepared pan. Gently tuck 5 dyed eggs between strands of dough. Cover and let stand in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.
  7. In a small bowl, whisk together milk and remaining 1 egg (50 grams). Brush dough with egg wash, avoiding eggs.
  8. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 30 to 35 minutes, loosely covering with foil to prevent excess browning, if necessary.
  9. For individuals: Line 2 baking sheets with parchment paper, and spray with cooking spray.
  10. Divide dough into 8 equal pieces. Divide each piece in half. Roll each piece into a rope about 12 inches long. Place 2 strands vertically in front of you. Pinch ends together at top. Twist 2 pieces together until you’ve reached end of strands. Join two ends together forming a circle, pinching ends to seal. Transfer to prepared pans. Repeat with remaining dough. Place 1 dyed egg in center of each circle. Cover and let stand in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.
  11. In a small bowl, whisk together milk and remaining 1 egg (50 grams). Brush dough with egg wash, avoiding eggs. Sprinkle with sesame seeds.
  12. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 25 minutes.
Notes
Although some prefer to cook the eggs ahead of this process, using them raw will give a more even, vibrant color and result in a perfectly cooked egg by the time the bread is finished baking.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/pane-di-pasqua/