Ingredients

• ½ cup sugar
• 2 packages* instant yeast (I use Red Star Platinum yeast*
• 1 tablespoon vanilla
• 1 teaspoon salt
• 6 to 6½ cups all-purpose flour
• 1½ cups milk
• 6 tablespoons butter, cubed (plus extra to grease your bowl)
• 4 eggs, divided (3 for the bread, one for the egg wash)
• 2 tablespoons water
• Sanding sugar, optional

Instructions

1. In the bowl of your stand mixer fit with the whisk attachment, mix sugar, yeast, salt, and 2 cups of flour.
2. In the microwave, heat milk and butter to about 120 degrees (if it gets too hot, just let cool before adding). Add to the dry ingredients and mix until they are incorporated. Add 3 of the eggs and vanilla then beat on high for 2 minutes.
3. Switch the whisk for the dough hook. Mix in enough remaining flour to form a soft, sticky dough. Knead with the dough hook for about 4-5 minutes or knead by hand for up to 8 minutes.
4. Place dough in a greased bowl, turning once to grease the top. Cover the bowl with plastic wrap and let rise in a warm place (85° is ideal) until doubled, about 45 minutes.
5. Punch down dough. Turn onto a lightly floured surface; divide into thirds (I weighed my pieces on a kitchen scale to divide evenly).
6. Roll each portion into a 24-inch long rope. Place ropes side by side on a parchment-lined baking sheet and braid. Bring ends together to form a ring. Pinch ends together to seal.
7. Cover with a tea towel and let rise in a warm place until doubled, about 20 minutes.
8. Preheat oven to 375°.
9. In a bowl, whisk the remaining egg and water and carefully brush over the dough.
10. Bake 25-30 minutes or until golden brown. (If you’d like, at the halfway point, brush with more glaze to get any areas that have risen up from the heat).

*Yeast packets contain ¼ ounce or 2¼ teaspoons yeast each.

Recipe courtesy of That Skinny Chick Can Bake.