"This is a very nice bread to serve anytime of the year not just at Easter. My mother always made this at Easter time, and I was finally able to get the recipe out of her. Now I want to share it with you. This recipe makes 2 loaves."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Mix 2 cups flour and yeast together in the bowl of a stand mixer.
Stir milk, butter, sugar, and salt together in a saucepan; heat and stir over medium-low heat until the mixture is smooth and the temperature is between 90 degrees F (32 degrees C) to 100 degrees F (37 degrees C).
Pour the milk mixture into the flour mixture, add eggs, and beat on low speed for 30 seconds. Increase speed to high and beat for 3 minutes more. Add 1 cup flour and 3 tablespoons orange juice to the mixture; mix on high for 3 minutes more.
Fit the mixer with a dough hook. Add remaining flour to the mixture; beat with dough hook until the flour is completely incorporated.
Grease a glass bowl. Put dough into the bowl. Let dough rise until doubled in volume, 3 to 4 hours.
Preheat oven to 350 degrees F (175 degrees C).
Punch dough down. Divide the dough into two halves. Split each half into three even pieces, roll each piece into a cylinder, and braid into loaves. Put loaves onto a baking sheet.
Bake in preheated oven until the middle is baked, 25 to 30 minutes.
Stir confectioners' sugar and 1 tablespoon orange juice together in a bowl; brush onto the tops of the loaves.