Description
A delightful and festive Easter Bread recipe, perfect for the holiday season. This soft and slightly sweet bread is braided, adorned with colorful sprinkles, and features nestled dyed eggs. A wonderful centerpiece for any Easter celebration.
Ingredients
Units
Scale
For the Dough
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- 1 cup whole milk
- 1/4 cup butter
- 4 cups all-purpose flour, divided (2 cups and 2 cups)
- 1/3 cup granulated sugar
- 2 1/4 teaspoons rapid rise instant yeast (1 package)
- Zest of 1 lemon
- Zest of 1 orange
- 2 eggs
- 1 teaspoon vanilla extract
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For the Egg Wash
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- 1 egg
- 1 teaspoon milk
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For Decorations
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- Dyed Easter eggs (uncooked – NOT hardboiled)
- Colorful sprinkles
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine two cups of flour with the sugar, yeast, lemon zest, orange zest, and salt (if using). Mix together with a spoon and set aside.
- Prepare Milk and Butter Mixture: Place butter and milk in a microwave-safe bowl or measuring cup. Warm the mixture in the microwave, heating for 1 minute, then stirring. Continue heating in 10-second intervals until the mixture is warm but not boiling.
- Combine Wet and Dry Ingredients: Add the eggs, vanilla extract, and warmed milk mixture to the bowl with the dry ingredients. Using the dough hook of a stand mixer, mix the ingredients for about 1 minute until the consistency resembles cake batter.
- Add Remaining Flour: Gradually add the remaining 2 cups of flour to the mixer while continuing to knead with the dough hook, until the dough becomes smooth. If it sticks to the bowl, add a tablespoon of flour and continue mixing. Knead for about 8 minutes.
- Knead Dough by Hand: Place the dough on a lightly floured surface or silpat mat and knead by hand a few times to form a smooth ball. Use as little flour as necessary to prevent sticking.
- Rest the Dough: Transfer the dough to a clean bowl, cover with plastic wrap, and let it rest for 15 minutes.
- Shape the Dough: Punch down the dough to release air, then divide into 8 equal pieces. Roll each piece into ropes about 11 inches long. Pinch two ropes together at the top and braid them. Form the braid into a ring and pinch the ends together.
- Proof the Rings: Place the braided rings on a parchment-lined baking sheet, cover with plastic wrap, and let rise in a warm place for 30-60 minutes, or until doubled in size.
- Prepare the Oven: Preheat the oven to 375℉ while the dough is rising.
- Make the Egg Wash: In a small bowl, combine 1 egg and 1 teaspoon of milk. Beat together with a fork to create an egg wash.
- Decorate the Dough: After the dough has risen, use a pastry brush to apply the egg wash to the surface of each ring. Nestle a dyed Easter egg in the center of each ring and sprinkle with colorful sprinkles.
- Bake the Bread: Bake the rings for 20 minutes, rotating the baking sheet halfway through to ensure even cooking. Once done, let the bread cool on a cooling rack. Serve warm and enjoy your festive Easter Bread!
Notes
- Storage: Once fully cooled, store at room temperature in an airtight container for 3 days, or in the fridge for 5 days. Remove the eggs if storing at room temperature and keep them in the fridge.
- Freezing: The bread can be stored in a zip-top bag in the freezer for up to 3 months. Ensure the eggs are removed before freezing.
- Serving Suggestion: Easter Bread is best served warm!
Nutrition
- Serving Size: 1 piece
