Sun Bread

Preparation

1. Step 1

   In a small bowl, melt the butter in a microwave in 30-second bursts. While the butter cools, combine the yeast and warm milk in a small bowl. Let sit until foamy, about 10 minutes.

2. Step 2

   In a large bowl, beat the eggs and sugar together. Add flour, kosher salt, melted butter and the yeast mixture and stir to combine. The dough will be quite sticky. Turn the dough out onto a lightly floured surface (or just keep it in the bowl) and knead for 8 to 10 minutes, adding additional flour by the tablespoon (up to ¼ cup) until smooth and tacky but not sticky.

3. Step 3

   Wash and dry the bowl and lightly grease it with butter. Place the dough in the bowl, cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Line a sheet pan with parchment paper and set aside.

4. Step 4

   Punch down dough. Divide the dough in half. Shape one half into a circle and place on the prepared sheet pan. (This will be the center of your sun.) To make the corona, cut the remaining dough half into 10 equal pieces. Roll each piece into about 8-inch long “snakes.” Roll the snakes into snail-like shapes and place them seam-side in, around the outside of the sun, pressing them gently inwards to attach during baking. If you’d like to make a face, take a little dough from the snakes and roll three balls for two eyes and a nose. Use a sharp knife to cut a smile into the dough. Cover with plastic wrap and let rise in a warm place for about 1 hour, until it’s puffy and almost doubled in size but still bounces back when pressed lightly with a finger.

5. Step 5

   Heat the oven to 350 and place a rack in the middle. Brush the surface of the bread with additional melted butter and bake for 15 to 20 minutes, until a skewer inserted in the center comes out clean. Brush with more melted butter and sprinkle with flaky sea salt before serving, if desired. This bread is best eaten warm, straight from the oven, but it can be stored in an airtight container for up to three days. (It’s excellent toasted with butter and jam!)