Easter Egg Braid - Hawaiian Bread Recipe
Easter Egg Braid made with my version of the Original Kings Hawaiian Rolls made a lightly sweet and pillowy soft braid to nestle the Easter Eggs. Welcome to Easter Brunch!!!
Servings: 10 people
- 5 cups all-purpose flour (600g)
- ¼ cup Brown Sugar Packed (53g)
- ¼ cup granulated sugar (50g)
- 4 tsp yeast 2 packages, SAF Gold is best if you have it.
- 1 tsp salt
- 2 tbsp potato flour If you don't have potato flour use 1/4 cup of instant potatoes.
- ¾ cup pineapple juice (118ml) canned
- 2 tbsp Lemon Juice
- zest of one lemon
- 4 tbsp melted butter (56g)
- 1¼ cup water(118ml) mix water with pineapple juice and warm to 110 degrees.
- 2 large eggs
- 5 colored Easter eggs. either cooked or raw (you don't eat the eggs)
- 1 egg for the egg wash
Make the Dough.
Put the flour, sugar, salt, yeast, and potato flour in the bowl of a stand mixer.
Add together the pineapple juice, lemon juice,, water and melted butter and mix together. Add the egge, the mixed liquid ingredients ad the lemon zest to the dry ingredients. Add the Mix on low to combine.
Increase the speed to medium, mix for seven minutes more. The dough should be smooth and very soft. It will stick to the bottom of the mixing bowl. Form the dough into a ball and place it back into the mixing bowl. Cover and let rise for 2 hours.
At the end of the two hours, the dough should be more than double in size.
Shaping and Baking The Egg Braid
Once the dough has more than doubled in size, turn it out onto the counter and divide it into two equal pieces. Form each piece into 30 inch long piece of dough It will be about 1 1/2 inches thick. Braid the 2 strands loosely (one over the other) and form into a "wreath" shaped circle. Pinch the end together and tuck in. Insert the 5 eggs into the braid by gently separating the strands and placing the egg into the hole created. If you are using raw eggs be careful to not break the egg,
Cover and let rise in a warm place for another hour, or until very puffy. Preheat oven to 375 degrees during the last 30 minutes of rising. Brush the rolls with egg wash and bake for 20 minutes. The interior of the braid should be 190°F inside the bread. If the braid is getting over-browned loosely tent with aluminum foil.
Remove from the oven and brush with melted butter (optional). The braid can be made the day before.
The rising times may vary depending on the temperature of the kitchen. On warm humid days the times can decrease by 50%. If the kitchen is below 68 degrees the rising times will increase.
For extra sweetness drizzle the braid with a lemon glaze. Take care to keep the glaze off of the eggs, Sprinkle with some colored sprinkles.
Serving: 2pieces | Calories: 190kcal | Carbohydrates: 38g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 170mg | Potassium: 100mg | Fiber: 2g | Sugar: 4g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg