Reviewed: Nov. 25, 2009

Came out beautifully and it tasted great. It was a little dry but I don't know if that was because of my lack of bread making skills or because of the recipe!

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marion

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Reviewed: May 24, 2009

This bread was fun to make and it tasted great! I did not like that I had to refrigerate it though because that dried the bread out. I think next time I may skip the eggs and put them with the bread later on the side.

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BTU33

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Reviewed: May 5, 2009

Beautiful, tasty bread! Tasted just like the rolls you can get in nice restaurants. Had to use about 1 cup more of flour to get it to the right consistency.

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Mother2Be

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2009

This is a wonderful recipe! I also added a citrus glaze and some birthday candles along with the sprinkles and it was a nice surprise for my daughter.

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ninergal

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Reviewed: Apr. 26, 2009

ive made it a few times, my bo

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sarah saurus

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Reviewed: Apr. 24, 2009

Great recipe!! My family gobbled it up. I do have to agree with one poster that it definitely tastes better warmed with honey butter. Delish!! Will make again and again.

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LadyOfMarine

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2009

This was the first time I made this or using yeast for that matter. I added more flour as the dough was very sticky still. This tasted great!

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Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

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Reviewed: Apr. 17, 2009

although this is close to a brioche,it is not a typical italian easter bread. my whole family is italian,and we are used to a more cakelike "bread".it is very tasty as a breakfast bread,though!

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vickid

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Reviewed: Apr. 15, 2009

i got a late start on this the day before easter. so when it was almost double in size (first rise) i coverd it with plastic wrap and stuck it in the fridge. 5 hours later i took it out, brought it to room temp with some help from my oven. then followed the directions as the recipe says. i dyed my eggs in a food coloring, water and vinegar mix for +24 hrs. rinsed and dryed and the color still ran. before i baked i brushed with an egg wash, i only had to bake it for 20 mins. after the bread came out of the oven i brushed with unsalted butter. the eggs couldnt be eaten, still raw. my 3 y/o daughter said this was her favorite bread ever and she wasnt gonna share it with anyone. this is a gonna be a new easter tradition for us. i am also gonna start making this for other family get togethers and just leave out the whole colored eggs. by the way im new to making yeast breads and this recipe worked out perfect for me.

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Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Apr. 15, 2009

Had to use a lot more flour and bake for 25 minutes. Brushed with honey butter.Very good and will make again soon but without the decorative eggs.

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SUNRENAY

Cooking Level: Intermediate

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Reviewed: Apr. 15, 2009

Wow, this recipe is amazing! Like others, I did have to add more flour (an extra cup) to kneed with, no big deal though. I also cut my baking time down to 25 minutes and that worked perfectly. I made two rings, one to give and one to keep. We ate ours straight from the oven and didn't have a bite left. I wrapped the second one and gave it away the next day. I am anxious to hear if it was dry or not (previous reviews said it was a bit dry and hard the following day). I also took the advise of another review and exchanged the white eggs that I baked in the bread with boiled and dyed easter eggs after it came out of the oven. I couldn't have asked for a more beautiful presentation. Thank you Holly for a wonderful recipe! ***UPDATE*** I was told that the bread wasn't hard at all the next day. Maybe they said that not to hurt my feelings or maybe it is true, lol! I also remembered that I used buttermilk instead of regular milk and maybe that had something to do with it.

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Holly

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

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Reviewed: Apr. 13, 2009

This was a lovely dough to work with and the presentation was beautiful. I made this on Good Friday with the intentions of serving it on Easter Sunday but my MIL said that it would get too hard by then, so we ended up eating it the same day I made it. Everyone really loved the fact that it had just the right amount of sweetness. To help with the stickiness (and to avoid a lot of cleanup) I continued kneading the dough in the bowl and added an extra 3 tbsp of flour, kneading well after each addition. I then brushed the dough with milk just before baking and baked it for 30 minutes rather than 50-50 minutes as suggested in the recipe. I wish I would have taken it out sooner, though. Also, to save some time I purchased ready-dyed eggs from the grocery store but they still ended up bleeding a little as others mentioned. My MIL gave me an awesome idea to try this recipe next time with raisins and rolled out as buns. Thanks for sharing such a wonderful recipe. Will make again and again!

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rosabela

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Regensburg, Bayern, Germany

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Reviewed: Apr. 13, 2009

This recipe turned out beautiful. I used my bread machine for the dough. I could have done a better job braiding the dough, but once it's baked it hardly seemed to make a difference. Looked beautiful. One star off for the baking time...50-55 minutes?! I am really glad I read the reviews otherwise I would have probably set a timer for say, 40 minutes or so and the bread would have already been really burned. Mine took about 25 minutes.

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notoriousJEN

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2009

It was very pretty, but not great tasting. I needed to add 1/4 to 1/2 cup of extra flour before I could knead it properly; it was so sticky. The bread was slightly sweet, but so dry and very crumbly. I took it out at 42 minutes and it probably should have been taken out much sooner.

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Swank

Cooking Level: Beginning

Home Town: White Bear Lake, Minnesota, USA

Living In: Hudson, Wisconsin, USA

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Reviewed: Apr. 13, 2009

This is a great bread to make for an Easter brunch, or just for fun. I proofed the yeast before adding it to the flour, sugar and salt. To proof, dissolve a package of Active Dry Yeast in a 1/4c of warm water (about 100 degrees F) and a 1/4 tsp of sugar. The yeast should double in volume. I also deducted 1/4c of milk from this recipe. The mixture was sticky while I was kneading the bread, and I added flour as I kneaded. I got a lot of compliments for this bread.

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Sara J

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Reviewed: Apr. 12, 2009

This was a great idea! I loved how it looked on the table, very cute. The bread was very tasty as well. I did forget to add the butter when I mixed it all together, so I just kneaded it slowly into the bread. Just in case that ever happens to anyone. Probably won't but you never know. Thanks for the recipe :)

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Apr. 11, 2009

This bread turned out great and was easy to make! I did need to add more flour and the cook time was too long but that could have been my oven! I did not use eggs so I cannot comment on that. Overall a delicious bread recipe. I will be making again.

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MichSam

Cooking Level: Expert

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Reviewed: Apr. 11, 2009

Bread was very easy to make. I put the mixture into my bread machine and when that was done I braided it and baked it in my oven. I do like a sweeter tasting bread for Easter so maybe next time, I will tweek it by adding egg whites mixed with a little sugar to coat the top! Other than that my family ate it up, right out of the oven!

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rgonza49

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Reviewed: Apr. 10, 2009

I am an eleven year old girl and I LOVE to bake. This was the first time I made this. I saw it at a local Shoprite and I thought it looked cool so I tryed it. I shortened the baking time to about 35 minutes and it came out great. If you make this and it doesn't come out perfect don't worry because then it looks like it was really homemade! Tip: for your eggs, I hard boiled them and dyed them ONLY solid colors. I thought this was great and will definitly made it next Easter. Also make sure you have plenty of time. It is an all day project. One more thing, I added more flour when kneading occured. Great photo and recipe!!!

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Allie Davanzo

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Reviewed: Apr. 8, 2009

This is a typical Italian/Latin American Easter bread or "Rosca de Pascuas" as we call it in Argentina. One thing I wills suggest: Place eggs on the bread unpainted and then, when the bread is done and has cooled off, paint them. Also, wash the eggs before you place them in the bread, they are dirty, they are probably not washed from wherever they came from.

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