Description
Soft, lightly sweet braided Easter bread, baked until golden. A traditional holiday bread perfect for Easter brunch tables and spring celebrations.
Ingredients
Scale
- ¼ cup water (warm (100–110 degrees))
- 1 tbsp active yeast (1 packet)
- 1 cup warm milk
- ½ cup sugar
- 4 tbsp unsalted butter (softened)
- 3 large eggs (divided, room temperature)
- 3 ½ cups all-purpose flour
- 2 tsp salt
- 1 teaspoon vanilla extract
- 5 dyed eggs not cooked
- 2 tbsp whole milk
- 1 cup confectioners sugar
Instructions
- Before making the bread, you will want to dye the eggs. We used a package of egg-dyeing supplies from the local grocery store.
- To dye uncooked eggs, follow the same instructions on the packaging as for hard-boiled eggs. Dying the eggs in advance and letting them dry fully before placing them in the bread will keep the dye from running.
- Heat the water to 100-110 degrees, then add the active dry yeast.
- Stir the warm water and yeast together.
- Then let stand for 5-10 minutes to allow the yeast to bloom.
- Add the milk to a small saucepan and heat over medium-high heat for about 2-3 minutes. Do not let it boil.
- Remove the pan from the heat and add the sugar, table salt, and butter. Whisk together until the butter is incorporated into the warm milk.
- Add the milk mixture to the bowl of a stand mixer with the paddle attachment (or a large mixing bowl with an electric mixer).
- Add one cup of flour to the mixing bowl and beat for one minute to combine the flour with the milk.
- Add the yeast mixture and two room-temperature eggs to the combined mixture, then beat on low speed for an additional minute until combined.
- Add the remaining flour to the bowl and mix at low speed to incorporate it. The dough should be a little sticky. Scrape the bottom and sides of the bowl with a rubber spatula if needed.
- Lightly grease a large bowl, dump the dough into it, and cover with plastic wrap and a towel in a warm, non-drafty area in your home.
- Allow the dough to rise for about 1.5 hours, until it has doubled in size.
- Lightly flour a pastry mat or cutting board, then turn the dough out onto it.
- Divide the dough into 2 evenly sized dough balls.
- Roll each ball out longways by stretching and rolling it into about 1-inch-thick ropes.
- Braid the two dough rolls together loosely to allow room for expansion.
- Form a circle with the braids, then pinch the ends together.
- Cover and allow for the second rise or proofing for about 30-45 minutes.
- Preheat your oven to 350 degrees.
- Transfer the ropes to a lightly greased baking sheet.
- Place the colored eggs into the braids at various spots, leaving space between them. Do not overdo the crowd with eggs; you want to add their aesthetics, but you do not want them to affect the cooking process.
- Crack the remaining egg into a small bowl.
- Whisk the egg to create the egg wash.
- Brush the proofed bread with the egg wash and bake for 25-30 minutes at 350 degrees until golden brown. (Tip – Spin the baking sheet halfway through for an even browning of the bread.)
- Once done cooking, remove from the oven and carefully transfer the bread to a wire rack to cool for about an hour to an hour and a half.
- To create the creamy glaze, add the powdered sugar and milk to a small bowl.
- Whisk the powdered sugar and milk together until smooth.
- Using a fork or a rubber spatula, drizzle the glaze over the cooled bread and sprinkle with pastel-colored sprinkles.
Notes
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Traditional
Nutrition
- Serving Size: 1 slice
- Calories: 442
- Sugar: 14 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 71 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 70 mg
Keywords: Easter Bread, Holiday Bread, Spring Celebrations