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- Easter Egg Bread - Adapted From Bon Appetit Magazine, April 2012
- 6 to 7 large eggs, hard-boiled and colored, if desired
- 2/3 cup whole milk
- 5 tablespoons sugar, divided
- 1 3/4 teaspoons active dry yeast
- 3 large eggs, room temperature (2 to be used to make the dough and 1 to be used as an egg wash)
- 2 3/4 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 1 stick unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon melted
- 2 tablespoons turbinado sugar
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