Easter EGG Breads

Let's Cook

1. Step 1.

   In the bowl of a stand mixer fitted with the paddle attachment, whisk together ½ cup warm water and 1½ teaspoons active dry yeast. Set aside for about 5 minutes, or until the mixture becomes foamy.

2. Step 2.

   While the yeast activates, in a small saucepan over medium heat, combine ½ cup of the half-and-half with ¼ cup (½ stick) unsalted butter, cubed. Heat until the cream bubbles around the edges, then remove from heat and let sit, stirring occasionally, until the butter is fully melted.

3. Step 3.

   Add 1 cup of the all-purpose flour, 2 large eggs, 3 tablespoons sugar, and ½ teaspoon kosher salt to the mixer bowl with the yeast mixture. Mix on low until combined.

4. Step 4.

   Add the warm cream-butter mixture and 2 more cups of flour to the bowl. Mix on low speed until no white streaks remain.

5. Step 5.

   Switch to the dough hook. Add another ½ cup of flour and turn the machine on low speed until the flour is incorporated. Then add only as much of the remaining ½ cup flour as needed, adding just until the dough starts to pull away from the sides and bottom of the bowl (it won't clean the bowl completely). Increase speed to medium and knead for 1 minute, stopping as needed to pull the dough down and off the hook.

6. Step 6.

   Grease a medium mixing bowl with 2 teaspoons extra-virgin olive oil. Add the dough and turn to coat all sides. Cover with a kitchen towel and let rise at room temperature until tripled in size, about 2 hours.

7. Step 7.

   Punch the dough down to deflate it and transfer to a clean counter or large board. Pat the dough into a roughly even layer (it will be slightly sticky but shouldn't require dusting). Using a bench scraper or large knife, cut the dough into eight equal pieces, each weighing about 4 ounces.

8. Step 8.

   Line a baking sheet with parchment paper and set near your work space. Using your hands, roll each piece of dough into a 12-inch-long snake. Set the dough aside to rest for about 5 minutes.

9. Step 9.

   Cut each snake crosswise into two equal pieces and roll each piece into a 10-inch-long snake, so you have a total of sixteen snakes. You can pull and squeeze as needed; because the buns will rise again, it's OK if they are a little lumpy. Let the dough rest again for 5 minutes.

10. Step 10.

    To form a bun, place two dough snakes on a work surface and pinch their ends together on one side. Twist the two snakes over one another repeatedly until you reach the end, then press the two ends together to form a circle (like a twisted bagel). Transfer the dough circle to the prepared baking sheet and press the ends together firmly, then place one hard-cooked egg (dyed if desired) in the center, pointed end up. Repeat with remaining dough and eggs, spacing the buns evenly across the baking sheet.

11. Step 11.

    Cover loosely with a clean kitchen towel and let the dough rise at room temperature for 45 minutes, or until the buns look puffy and have risen enough to touch or almost touch each other. About 15 minutes before the dough has finished rising, preheat the oven to 350°F and position a rack in the center.

12. Step 12.

    In a small bowl, whisk together the egg yolk with the remaining 1 teaspoon half-and-half. Just before baking, brush every surface of the buns gently with a thin layer of the egg wash, avoiding the hard-boiled eggs. Take your time to prevent drips.

13. Step 13.

    Bake for about 30 minutes, or until the tops are golden brown. Remove from the oven and transfer to a wire rack to cool for about 20 minutes, gently separating the buns if necessary. Serve warm or at room temperature. Wrap any cooled buns well and store at room temperature for up to 3 days.