an Italian favorite

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Ingredients:
2-1/2 cups all-purpose flour, divided
1/4 cup white sugar...
1 teaspoon salt
2-1/4 teaspoons (1 package) active dry yeast
2/3 cup milk
2 tablespoons butter
2 eggs
4 to 5 uncooked eggs, dyed and thoroughly dried
2 tablespoons butter, melted

Directions:
1) Combine 1 cup flour, sugar,salt and yeast in a large bowl. Mix well.
2) Combine milk and butter in a small saucepan and heat until milk is warm and butter is softened but not melted.
3) Gradually add liquid mixture to flour mixture, stirring constantly. Beat in eggs and 1/2 cup of reserved flour. Add remaining 1 cup flour in two parts, stirring well after each addition. When dough comes together turn onto a floured surface and knead until dough is smooth and elastic, about 8 minutes.
4) Lightly oil a large bowl, place dough in bowl and turn to coat all surfaces with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
5) Deflate dough and turn it out on a lightly floured surface. Divide dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long rope about 36 inches long and 1-1/2 inches thick. Use ropes to form a loosely braided ring, with spaces to insert eggs. Seal ends of ring and transfer to a lightly buttered baking sheet. Use fingers to slide eggs between braids of dough. Cover loosely with a damp towel and let rise in a warm spot until doubled in size, about 45 minutes.
6) Meanwhile, preheat oven to 350 degrees F. When dough has doubled in size, brush with melted butter and bake for 50 to 55 minutes, or until golden brown. Let sit for 10 minutes, then transfer to a wire rack to cool. Yield: 1 ring