1 package instant yeast, 2 1/4  teaspoons

1 1/4 cup milk
1/4 teaspoon salt
1/3 cup unsalted butter
2 large eggs, beaten
1/2 cup sugar
3 1/2 cups all purpose flour
1 egg beaten with 1 tablespoon water
6 dyed Easter eggs, colorful or gold

**Tip: The Easter eggs do not have to be hard boiled. They will cook as the bread bakes.
         You can eat the eggs within three hours of them coming out of the oven. After more than a few hours it is safest not to eat the eggs.

In a small sauce pan heat the milk and butter just until the butter melts. Set aside and cool to luke warm.
In a large mixing bowl combine the yeast, salt, eggs, and sugar.  Add the warm milk and butter and about half of the flour and beat until smooth with a dough hook.

Slowly add the remaining flour until a stiff dough forms. You may not need to use all the remaining flour, just enough so the dough is not sticky. Knead until smooth with a dough hook.

Place in a large greased bowl and let rise in a warm place until doubled in size, about an hour. Deflate the dough and divide into 12 pieces.  Roll each piece into a 1 inch thick rope about 14 inches long. Take two ropes at a time and twist them around each other.  Pinch the ends and form into six circles. Place circles on baking sheet lined with parchment, cover and let rise in a warm place until doubled in size, about an hour.

Brush each bread with egg wash and cover with sprinkles or pearl sugar. In the middle of each bread ring, gently place an Easter egg, making an indentation with the egg. Bake at 350 degrees until golden, about 20 minutes.

Presented by Anissa Shull, Tellico Grains Bakery