Rosca de Pascua filled with Chantilly Cream (Threaded Easter Bread)

Directions

• 1

  In a large bowl, combine the warm milk, sugar and yeast. Stir with a fork. Let rest for 10 minutes. The yeast should bubble up. Once the 10 minutes are up, add the rest of the sugar, lemon and orange zest, anise extract, salt and vanilla extract. Stir well. One by one, add the eggs, stirring with a fork until well combined.
• 2

  Add the yeast mixture and 2 cups of flour to an electric kneading machine, and combine until incorporated. Add 4 tablespoons of butter chunks and knead until it is completely incorporated to the dough. Add 1 more cup of flour and continue kneading. Add the remaining butter, knead until incorporated and finish with the last cup of flour. You should achieve a bright, smooth and heavy dough, which pulls away from the edges of the bowl.
• 3

  Coat a large bowl with a thin layer of oil. Place the dough and cover with plastic wrap. Refrigerate overnight.
• 4

  The next day, remove the dough from the refrigerator and lightly knead on a floured counter. Cut into 2 equally-sized portions and form equal-length pieces, about 22-24 inches. Twist them together to form a ring. Place an oiled glass in the center, to keep edges from coming together as it grows. Let the ring double its size in a warm place for at least 2 hours.
• 5

  Preheat the oven to 350°F.
• 6

  Brush with the beaten egg and garnish with sugar moistened with water.
• 7

  Bake for 40-45 minutes until it's golden brown and sounds hollow when you tap it with your finger. Let it completely cool on a wire rack.
• 8

  Beat the very chilled cream at maximum speed. When it starts forming soft peaks, reduce the speed to a minimum and sprinkle with 4 tablespoons of sugar. When the sugar has incorporated, beat again at maximum speed until you achieve stiff peaks.
• 9

  Use a knife to cut the ring in half and stuff with sweetened whipped cream.
• 10

  Serve immediately.