Ingredients:

3 1/2 cups all-purpose flour (plus more for kneading)

1/2 cup sugar

2 1/4 teaspoons (1 packet) active dry yeast

1/2 teaspoon salt

2/3 cup warm milk (about 110°F/43°C)

2 large eggs (plus 1 extra for egg wash)

1/4 cup Olevano extra virgin olive oil

1 teaspoon pure vanilla extract

1 teaspoon anise seeds (optional, but traditional)

Colored sprinkles (for decorating)

3–4 dyed, uncooked Easter eggs (optional, for centerpieces)

Instructions:

Activate Yeast:

In a small bowl, dissolve the yeast in the warm milk. Let sit for about 5–10 minutes until foamy.

Mix Dough:

In a large bowl, combine the flour, sugar, and salt. Make a well in the center and add the foamy yeast mixture, eggs, Olevano olive oil, vanilla, and anise seeds (if using). Mix until a dough forms.

Knead:

Turn the dough onto a floured surface and knead for 8–10 minutes, until it’s smooth and elastic. Add a little flour if it’s too sticky.

First Rise:

Place the dough in an oiled bowl, cover with a clean towel, and let rise in a warm spot until doubled in size — about 1 to 1 1/2 hours.

Shape:

Punch down the dough. Divide into 2 or 3 ropes, braid them together, and form into a circle or wreath. Tuck dyed (raw) Easter eggs into the braid if desired.

Second Rise:

Place the shaped bread on a parchment-lined baking sheet. Cover lightly and let rise for another 30–45 minutes.

Bake:

Preheat oven to 350°F (175°C). Brush the bread with a beaten egg and sprinkle with colorful sprinkles.

Bake for about 25–30 minutes, until golden brown.

Cool and Serve:

Let cool slightly before slicing and serving.

This bread is soft, slightly sweet, and the Olevano olive oil gives it a beautiful rich flavor without being heavy. It's great for Easter morning!