Braided Easter Bread, 2×2 ways

inspired by My Family
(makes 2 12″ wreaths)

* ingredients listed in [ ] are for the dairy-free version

• 3 tbsp + 1 tsp skim milk [or rice milk]
• 3 tsp active dry yeast
• 1 1/2 tsp + 3 tbsp sugar
• 3 1/2 cups all-purpose flour
• rind from 1/2 lemon
• 3 tbsp vanilla sugar
• 1/2 tsp ground kosher salt
• 1 cup skim milk [or rice milk]
• 1 egg yolk (from a large egg) + 1 large egg (for egg wash), beaten
• 3 1/2 tbsp unsalted butter, room temperature [or 2 tbsp + 1 tsp melted virgin coconut oil]

Cinnamon Sugar Topping (optional):

• 2 tbsp melted unsalted butter [virgin coconut oil]
• 1 tbsp brown sugar
• 1 tsp ground cinnamon

In a small bowl, proof the yeast by whisking it together with the sugar and milk. Set aside until it starts foaming.

In a large bowl, whisk together the flour and lemon rind. Set aside.

Add the salt and sugar to the remaining milk and gently warm it until the sugar is dissolved. Whisk 2/3rds of the milk mixture, along with the yeast and egg yolk into the flour. Knead either by hand or with a stand mixer using a dough hook and slowly add the remaining milk and butter or oil. Continue kneading for 5 minutes. Turn the dough out of the bowl and knead by hand for another minute until the dough has come together into a smooth ball. Place back into the bowl and cover loosely with a tea towel. Let rise in a warm, draft-free place for approximately 45 minutes. The dough will have doubled in size.

Gently press the air out of the risen dough and divide it in half. Let the dough rest again for 15-20 minutes.

Divide each half of the rested dough evenly into 3 pieces. Roll into ropes approximately 20″ in length. Take 3 ropes and carefully braid them together. If using the cinnamon sugar mixture, brush it over top of the 3 ropes prior to braiding. Once the braid is complete, bring the ends together to form a ring. Carefully place the ring on to the parchment-lined baking sheet and repeat with the other 3 remaining ropes.

While the braided rings rest for another 10 minutes, line 2 baking sheets with parchment paper. Preheat the oven to 375F.

Brush the braided rings with the egg wash and bake for 20-30 minutes until the tops are golden brown and the bread sounds hollow when tapped on the bottom. Let cool on rack and serve warm or at room temperature.