Easter Breads

Instructions

1. Pour 1/2 cup warm milk (heated 30 seconds in the microwave) into a small bowl. Add 1 tsp sugar and sprinkle yeast over the top. Stir and let sit until bubbly (10 minutes).
2. In the bowl of your stand mixer, combine 1 cup very warm milk (heated 1 min in micro), with 1 cup sugar, 1 tsp salt and 8 Tbsp softened butter. Stir until most of the butter is melted. Note: If your butter isn't melting because it was too cold or you let your milk cool, no prob - just set the bowl over a very warm water bath and stir.
3. Stir in 3 beaten eggs, then proofed yeast mixture. Using the dough hook, beat in 7 cups flour (measured correctly - see above), one cup at a time until a soft dough forms then knead 8-12 minutes. Dough will be smooth, elastic, a little sticky to the touch and to the bowl but will not stick to your dry fingers.
4. Transfer dough to a large buttered bowl and turn it once so the surface of dough is buttered. Cover with tea towel and let proof in a warm draft-free place until doubled. I set it in a warm 100˚ oven for 1 1/2 hours. Punch dough down.
5. Turn dough onto lightly floured surface and divide into 14 pieces. Form 12 round buns, about 3/4" thick, spacing them out onto 2 large buttered baking sheets or you can use a large 3/4 sheet to fit all of them. Press down the center of each bun with a tablespoon to make a hollow and gently press an egg into each hollow.
6. Shape remaining dough into two long thin rolls about 13" long. Cut each into 12 pieces and shape each one into a very thin strip about 6" long. Form a cross with two 6" long pieces over each egg, tucking the tails under each egg.
7. Just before baking, beat 1 egg with 1 tsp water then generously brush the bun and carefully brush the cross (the egg is prettier if it's not splattered with egg wash). Bake at 375˚F in the center of the oven for 18-20 min (mine took 20 min for the eggs to fully cook through).