PORTUGUESE EASTER BREAD Recipe

How to make it

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• Mix one cup of very warm milk (should feel slightly warm when a drop is placed on the inside of your wrist) with 1 cup sugar, 1 stick of unsalted butter and 1 teaspoon of salt in the bowl of an electric mixer with the paddle attachment.
• Sprinkle the yeast over the remaining warm milk (in a separate bowl or cup). Add 1 teaspoon sugar. Stir until dissolved. Set aside until yeast is bubbly, about 10 minutes.
• Meanwhile, beat eggs until foamy; add eggs and yeast mixture to milk/butter/sugar mixture.
• Beat in 5 cups of flour, gradually adding 1 cup at a time until a soft dough forms. Change to dough hook.
• Knead 5-8 minutes with machine. Turn out onto a clean work surface and continue to knead by hand 1-2 minutes, until dough is smooth.
• Butter or oil the inside of a non-metallic bowl and place dough inside, turning over once so that dough is coated and won't dry out. Cover with a clean damp towel or plastic wrap, then place in a warm place, free from any drafts.
• Allow to rise for about 90 minutes, or until doubled in bulk. Punch dough down.
• Turn out, again, onto a clean work surface. Divide dough evenly into 12 round pieces and form buns 3/4 inch thick. Arrange on 2 buttered cookie sheets.
• Make a hollow depression in the center of each with the back of a tablespoon. Press an uncooked egg, gently into the depression. Roll remaining dough into two long thin log shapes and cut into 12 pieces (each). Form each into a thin strip, 6 inches in length. Place two strips over each egg, in criss-cross fashion, being sure to tuck in the ends under the bun.
• Allow to rise again for about 45-90 minutes or until doubled in bulk (depends on the temperature in the room).
• Preheat oven to 350°F.
• Beat an egg with 1 teaspoon of water to make a wash; use mixture to gently brush tops of risen buns.
• Cover loosely with aluminum foil and bake for 15 minutes or till golden. Remove to wire rack to cool. Brush lightly with melted butter.