• Using a stand mixer (this is the one I use & love for almost 10 years!), combine 2 1/2 cups of flour, 1/4 cup of sugar, 1 teaspoon of sea salt and 2 1/4 teaspoons of dry active yeast, mix well.
  
• In a small bowl, combine 2/3 cup of almond milk and 2 tablespoons of butter, microwave for 30 second, or until milk and butter is warm, but not too hot.
  
• Pour warm milk and butter mixture into the flour, add 2 eggs and slowly knead it using stand mixer for about 10 minutes. After place the dough onto a lightly floured surface and knead with hands until smooth and elastic, about 5 minutes.
  
• Lightly grease a large bowl with avocado oil. Place dough in the bowl and move around to coat with oil. Cover and let rise in a warm place until doubled in volume, about 1 hour.
  
• Deflate the dough and place it onto a floured surface. Divide Easter Bread dough into two equal size balls. Using hands roll each ball into a long roll about 36 inches long. Next, using long rolls, twist them and place 1 egg for every loop, creating total of 5 loops for 5 dyed eggs. Seal the ends of the ring together.
  
• Next carefully place it on a oily parchment paper over baking sheet or cast iron skillet (my favorite!), cover and let rest for 45 minutes in a warm place.
  
• Preheat oven to 350F. Brush risen easter bread with melted butter and sprinkle colorful sprinkles over the top. Bake for about 30 minutes, or until golden brown color.
  

Easter Bread Glaze (100% optional)

• Mix together 1/2 tablespoon of lemon juice or milk and 1/2 cup of powdered sugar. Glaze over warm easter bread. Enjoy!