Ingredients
Method
- Dye the hard-boiled eggs according to the package instructions. Let them dry completely, for at least 2 hours or overnight.Note: These eggs are decorative and should not be eaten after baking.
- In a large bowl, whisk together the warm milk, melted butter, yeast, salt, flour, sugar, orange zest, and eggs until they are all combined. Stand mixer: Mix them all with the dough hook on low speed for 2-3 minutes, then increase the speed to medium and mix for 5-7 minutes until a smooth, soft dough forms. By hand: Mix them all until they are combined, then knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth. The dough should be soft and slightly tacky to the touch but should not stick to your hands. If it sticks, add flour 1 tablespoon at a time.
- Cover the bowl and let the dough rise until it doubles in size, about 1 to 1½ hours.
- Gently deflate the dough and place it on a lightly floured surface. Divide it in half. Roll each half into a 28-inch log. Twist the two logs together and form them into a circle. Pinch the ends to seal.
- Place the wreath on a parchment-lined baking sheet. Nestle the dyed eggs into the twisted sections of the wreath, pressing them gently so that they sit securely slightly toward the inside of the circle so they stay in place as the dough rises and bakes.
- Cover the bread loosely and let it rise until it becomes puffy for about 30-45 minutes.
- Preheat the oven to 350°F (175°C). Brush the dough with the egg wash, carefully avoiding the decorative eggs. Immediately sprinkle the sprinkles over the dough.
- Bake the wreath for 30–35 minutes, until it turns golden brown and is baked through. The bread should register 190°F on an instant-read thermometer inserted into the thickest part of the dough. Let the bread cool slightly before serving.
Notes
Ingredients and Substitutions
Instant Yeast: I like using instant yeast because it always gives me a reliable, consistent rise without proofing. Substitute: Active dry yeast but be sure to dissolve it in the warm milk first.
Milk: Milk adds moisture, richness, and a softer crumb to the dough. I have found that warm milk that's 100-110°F usually helps activate the yeast quickly. Substitute: Plant-based milk (unsweetened almond, pea, soy, or oat).
Unsalted Butter: Butter adds flavor, tenderness, and structure to the dough. Substitute: Dairy-free butter or neutral oil.
Sugar: Sugar sweetens the bread and feeds the yeast, helping it rise and brown. Substitute: Honey or maple syrup.
Salt: Salt balances sweetness and strengthens the gluten in the dough. Substitute: I used kosher salt but fine sea salt works the same.
Orange Zest: The zest adds an aromatic citrus flavor that elevates the bread without making it "orange-flavored." Substitute: Lemon zest, or don't use zest at all.
Eggs (in the dough): Eggs enrich the dough, improve structure, and create a soft, golden crumb.
All-Purpose Flour: Bread flour can be used instead for a slightly chewier crumb.
Hard-Boiled Dyed Eggs: They are decorative and traditional. They are not safe to eat after baking and should be discarded. Substitute: Skip the eggs entirely if boiled eggs are not your thing.
Egg Wash: Creates shine and helps sprinkles stick to the surface of the bread. Substitute: Milk or cream alone for lighter browning. Sprinkles: They are optional and purely decorative and festive.