Spianata-Italian Easter Bread

My weekend revolved around testing this recipe for work. From freaking out about the overnight room temperature rising (perishable products in dough) and contacting the photographer in order to see how the food stylist prepared the recipe, to adjusting my workout date in the morning to let the dough rise once more. I did end up proofing the half of the dough in the refrigerator, which put my food safety concern at ease. There was also afternoon icing and decorating, which turned out to be pretty fun! But the final product proved to be worth the work(plus the extra hours are nice too!).

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