Sweet Bread Dough
Makes 1 (12-inch) wreath, 8 individual twists, or 1 (17-inch) braid
  • 1½ cups (360 grams) warm whole milk (105°F/41°C to 110°F/43°C)
  • 2 (0.25-ounce) packages (14 grams) active dry yeast
  • 4 large eggs (200 grams), lightly beaten
  • ⅔ cup (133 grams) granulated sugar
  • 2 teaspoons (6 grams) kosher salt
  • 8¾ cups (1,094 grams) all-purpose flour, divided
  • 1 cup (227 grams) unsalted butter, softened
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk and yeast. Let stand until mixture is foamy, about 10 minutes.
  2. With mixer at medium speed, beat in eggs, sugar, and salt into yeast mixture until combined. With mixer on low speed, add 4 cups (500 grams) flour, beating until combined. Add butter, 1 tablespoon (14 grams) at a time, beating until combined. Transfer dough to a large bowl, and stir in 4 cups (500 grams) flour with a spatula or wooden spoon until combined. (Because this is such a large amount of dough, you will need to incorporate remaining flour into dough in a larger bowl.)
  3. Transfer dough to a lightly floured surface, and knead until smooth and elastic, about 8 minutes, adding remaining ¾ cup (94 grams) flour as needed. (Dough should not be sticky.)
  4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/pane-di-pasqua/