Stuffed Sweet Easter Bread! Showstopper!

I make this bread every year but this year I decided to stuff it with my mom's pastry cream. This was the best decision I ever made! It is absolutely amazing and I must try! Full Recipe: https://frannielovesfood.com/easter-recipes/sweet-easter-bread-with-pastry-cream/ Dough 500 g Bread Flour 100 g Granulated Sugar 10 g Salt Zest of 1 Orange 235 ml Warm Milk little less than 1 cup 6 g Active Dry Yeast 2 tsp 2 Large Eggs room temp 2 tsp Fiori di Sicilia Extract (King Arthur Baking Company) or a combo of 1 tsp orange extract & 1 tsp Vanilla extract 84 g Unsalted Butter room temp (6 tbsp) 4 Colored Eggs Egg wash 1 egg + 1 tbsp water Rainbow Non-pareil sprinkles Pastry Cream 2 Large Eggs Yolks 500 ml Milk warmed (2 cups) 90 g Granulated Sugar 1/3 cup 45 g AP Flour about 1/3 cup spoon and leveled 3 Lemon Peels INSTRUCTIONS Dye 4 eggs by add 3 parts White vinegar and 1 part water to 4 different glasses. Add food dye to each glass and let the eggs sit in that mixture for 20 mins. Remove and place on a paper towel to dry out. Pastry Cream If you’re not using a scale, when measuring the flour it is very important to use the spoon and level method to get the correct amount of flour. Fluff up the flour with a spoon and then spoon it into a measuring cup, overfilling it a bit. Then using a straight edge level it off. To a bowl, add sugar and flour and whisk together. Add the egg yolks and a small splash of warm milk. Mix with a hand mixer until light in color and a paste forms. Add small amount of milk at a time mixing well with each addition. Once the mixture is liquid, you can add the rest of the milk with the mixer running. Once all the milk has been added, transfer the mixture to a sauce pan, add lemon peels and cook on medium heat until thickened. Pour into a bowl, remove lemon peels and cover with plastic wrap to prevent a skin from forming. Place into the refrigerator to set. **If using vanilla flavoring, heat the milk with a vanilla bean pod in it then remove the vanilla bean and scrape out the inside and add to the milk and stir. Continue with the recipe. **If using Vanilla extract, add 1-2 tsp in after the cream has finished cooking. And stir well to combine. Dough Into a bowl, add flour, salt, sugar and orange zest In a glass measuring cup place milk and microwave for 30 seconds. Temp should not exceed 110 F. Add dry yeast and a tsp of sugar, stir and let sit for 10 mins until foamy. Add the eggs. Once foamy, pour yeast mixture into the flour mixture. Add the Fiori di Sicilia extract as well. Using the dough hook, knead the dough until it comes together. Then add room temp butter 1 tbsp at a time. Wait for the dough to adsorb the butter until you add the next one. Knead for a few minutes until the dough pulls away from the side of the bowl. Scrape the sides of the bowl, cover it and let it rise for 1 1/2 – 2 hours until doubled in size. Add the pastry cream to a piping bag. Punch the dough down. Cut into 4 equal pieces. Cut each piece into 2 equal pieces. Roll out each piece to a 4×12 rectangle. Pipe a 1 inch thick log of pastry cream in the center but not all the way to the edges. Pull the dough over the pastry cream and seal the edges well. Roll the dough a but to elongate it. Do that with both pieces. They attach them on one end and twist the together. Form a circle and attach the ends. Place on a parchment lined baking sheet (half sheet size). Place a dyed egg on top. Do the same for the rest. Cover with a damp towel and let it rise for 30-40 mins. In the meantime, preheat the oven to 350℉. Once puffy, brush the breads with egg wash and sprinkle with non-pareil sprinkles. Bake for 30-35 mins, until golden brown. Place on a wire rack to cool. #easterbread #bread #italianfood #baking