Easter Braids

My Italian mother-in-law has certain holiday treats that she makes. Usually these treats are made at Christmas time or for Easter. If you even think about making these family treats at other times of the year, you will usually get the 'eye'. Of course she broke this rule when she made her Easter Italian cookies one year for Thanksgiving because of the grandson's asked of it. So I guess, these special treats can be made anytime of the year, however, I'll probably still be afraid of getting the 'eye' and will only stick to making them during Christmas or Easter.

I've mastered making the Easter Italian cookies and Spritz cookies but still have a few more items to perfect. I've learned to ask Mom H about recipes she gave my husband and I when we got married because sometimes she 'forgets' to put in a certain ingredient or a technique. Another aunt and I wonder if this is on purpose so those of us that have married into the family fail at making one of these family recipes.

I know better to post one of her recipes so I picked a recipe that is close to what Mom H uses to make her Easter Braids. She doesn't make them in a ring nor does she dye the eggs that are used. I decided to do them differently than what she does. Hopefully this doesn't mean I'll get the 'eye' next time I see her.  Enjoy and don't worry, Mom H won't give you the 'eye'.

Ingredients: 1 package rapid rise instant yeast, 1.25 c milk, pinch of salt, .5 c butter, 2 eggs (beaten), .5 c sugar, 3.5 c flour, 1 egg beaten with 1 tsp water, Raw eggs (dyed or not)

Instructions: (1) In a small pan, warm milk and butter on the stove to melt the butter but don't boil or make the mixture too hot. It can kill the yeast if it is too hot when poured in #3. (2) In a large bowl, whisk yeast, salt, eggs, and sugar. (3) Add warm butter mixture to large bowl. Add half the amount of flour and mix until smooth (using a mixture with a dough hook is best). Add remaining amount of flour until stiff. (If you have to add more flour to form a stiff dough, do so.) (5) Kneed until smooth either with dough hook or on a board sprinkled with flour. Place in a greased bowl and cover and set in a warm area to double in size, about 1 hour. (6) Punch down dough and divide into 12 pieces. Roll each piece to 1" thickness, about 14" long. Take 2 pieces and 'braid' them forming a loop/circle. Add to a cookie sheet spread with Pam or with parchment paper or silicon mat and cover and let rise. (7) Add egg to the middle and brush egg wash on to bread. Bake at 350 until golden brown, about 20 min.

*Eggs can be dyed without cooking, just make sure to not crack the eggs. Eggs will cook while the bread is baking. Eggs can be eaten just make sure to store finished bread in fridge to keep eggs safe for consumption.

*Add sprinkles to tops of bread before baking to add a celebratory flare.