Introduction & Inspiration
This Easter Bread is a beautiful and delicious centerpiece for any Easter celebration! I love the slightly sweet, enriched dough, the festive braided shape, and the optional colorful dyed eggs nestled within. It’s a true showstopper.
The inspiration for this recipe comes from traditional Italian and Greek Easter breads. Which often feature braided dough and dyed eggs. I wanted to create a version that was both visually appealing and delicious.
I’ve adapted and refined this recipe over time. Incorporating tips and techniques from various sources. And adding my own personal touches. It is a family favorite.
This bread is perfect for sharing with family and friends. It’s a celebration of spring, new beginnings, and the joy of Easter. And it’s surprisingly fun to make.
Nostalgic Appeal (and the Symbolism of Easter Bread)
Easter bread, in its various forms, is a tradition in many cultures around the world. It often holds symbolic meaning, representing rebirth, renewal, and the coming of spring. It is a meaningful dish.
This particular version, with its braided shape and optional dyed eggs, taps into that rich tradition. It reminds me of the Easter celebrations of my childhood. And the joy of sharing special foods with loved ones.
There’s something inherently comforting about the aroma of freshly baked bread. And this Easter bread, with its slightly sweet and enriched dough, is particularly appealing. It fills the house.
It’s a bread that’s meant to be shared. It’s a symbol of community, celebration, and the joy of the Easter season. It brings people together.
Homemade Focus (and the Joy of Baking Bread)
I’m a passionate advocate for homemade bread, and this Easter Bread is a perfect example of why. Making your own bread allows you to control the ingredients and the quality of the final product. It’s a rewarding culinary experience.
Store-bought versions of Easter bread often lack the fresh flavor and the tender texture of homemade. When you bake it yourself, you can use high-quality ingredients. And avoid any unwanted additives.
This recipe is a testament to the fact that even seemingly complex breads can be made at home. It requires a bit of time and patience. Due to the rising time. But the steps are relatively straightforward.
It’s a recipe that I encourage everyone to try, even if you’re not an experienced bread baker. It’s a great way to learn the basics of working with yeast dough. And to create a truly beautiful and delicious bread.
Flavor Goal
The flavor goal of this Easter Bread is to achieve a slightly sweet, enriched dough with a tender crumb and a golden-brown crust. It’s not overly sweet, making it versatile enough to be enjoyed with both sweet and savory toppings.
The warm water, milk, sugar, and melted butter create a rich and flavorful base for the dough. The eggs add richness and help to create a tender crumb. It is a great balance.
The flour and salt provide structure and balance the sweetness. The active dry yeast is the key ingredient. That makes the bread rise.
The optional dyed eggs add a festive touch and a pop of color. But they don’t significantly alter the flavor of the bread. The glaze and sprinkles, added after baking, provide a touch of sweetness and visual appeal.
Ingredient Insights
Let’s take a closer look at the ingredients.
Warm water (about 110°F) is used to activate the yeast. Active dry yeast is the leavening agent that makes the bread rise.
Warm milk (about 110°F) adds moisture and richness to the dough. You can use any type of milk you prefer. Granulated sugar provides sweetness and helps to feed the yeast.
Unsalted butter, melted, adds richness and flavor to the dough. Large eggs, divided, add richness, structure, and help to bind the ingredients together.
All-purpose flour, plus more for the surface, forms the base of the dough. Salt enhances the flavors of the other ingredients and helps to control the yeast activity.
Nonstick cooking spray is used to grease the bowl for the first rise. Dyed uncooked eggs, at room temperature (optional), add a festive touch and are a traditional element of many Easter breads.
For the Glaze:
Powdered sugar forms the base of the glaze. Whole milk, plus more as needed, thins the glaze to the desired consistency. Rainbow sprinkles (optional) add a festive touch.
Essential Equipment
You’ll need a few basic baking tools to make this Easter Bread:
A small bowl for activating the yeast.
A stand mixer fitted with a dough hook (or a large bowl and your hands) for kneading the dough.
A large bowl, lightly greased with nonstick cooking spray, for the first rise.
A baking sheet lined with parchment paper.
A medium bowl for making the glaze.
A whisk.
That’s it! This recipe is relatively simple in terms of equipment. The key is to have a good stand mixer (or strong arms!) for kneading the dough.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
- ¼ cup warm water (about 110°F)
- 1 Tbsp. active dry yeast (from 2 ¼-oz. packets)
- ¾ cup warm milk (about 110°F)
- ½ cup granulated sugar
- 6 Tbsp. unsalted butter, melted
- 3 large eggs, divided
- 4 ½ cups all-purpose flour, plus more for the surface
- 2 ½ tsp. salt
- Nonstick cooking spray
- 4 dyed uncooked eggs, at room temperature (optional)
- 1 cup powdered sugar
- 2 Tbsp. whole milk, plus more as needed
- Rainbow sprinkles, for topping (optional)
These measurements are from the original recipe.
Remember to use fresh, high-quality ingredients whenever possible, especially the yeast, flour, and butter.
Step-by-Step Instructions
Ready to bake a beautiful and delicious Easter Bread? Here’s a detailed, step-by-step guide:
1. Activate the Yeast:
In a small bowl, stir together the warm water (about 110°F) and the active dry yeast.
Let the mixture stand until it is foamy, about 5 minutes. This indicates that the yeast is alive and active.
2. Combine Wet Ingredients:
In the bowl of a stand mixer fitted with a dough hook (or in a large bowl if kneading by hand), combine the yeast mixture, warm milk, granulated sugar, melted butter, and 2 of the beaten eggs.
Beat on medium-low speed until combined, about 30 seconds.
3. Add Flour and Salt:
Add the all-purpose flour and salt to the wet ingredients.
Mix with a spatula until a shaggy dough forms.
4. Knead the Dough:
Return the bowl to the mixer. Increase the speed to medium and beat until the dough is smooth, elastic, and tacky, about 5 minutes. The dough should pull away from the sides of the bowl.
If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
5. First Rise:
Transfer the dough to a large bowl that has been lightly greased with nonstick cooking spray.
Cover the bowl with plastic wrap. Let the dough rise at warm room temperature until it is doubled in size, 1 to 1 ½ hours.
6. Shape the Dough: Turn the dough out onto a lightly floured surface.
Divide the dough into 3 equal portions (about 12 ounces each).
Roll each of the portions into an 18- to 20-inch long rope.
Braid the three ropes together, starting from one end and working your way to the other.
Pinch the ends of the braid to seal them. Tuck them underneath the loaf.
7. Prepare for Second Rise:
Transfer the braided loaf to a parchment-lined baking sheet.
If you’re using dyed eggs, tuck them into the braid, spacing them evenly apart.
Cover the loaf loosely with plastic wrap.
8. Second Rise:
Let the loaf rise at warm room temperature until it has puffed, 30 to 45 minutes.
9. Preheat Oven:
During the last 30 minutes of proofing (rising), preheat the oven to 350°F (175°C).
10. Egg Wash: Uncover the loaf.
Lightly brush the loaf with the remaining beaten egg. This will give the bread a golden-brown color and a shiny crust.
11. Bake:
Bake the loaf until it is golden brown, 28 to 32 minutes.
12. Cool: Slide the loaf and the parchment paper onto a wire rack to cool completely, about 1 ½ hours.
13. Make the Glaze:
While the bread is cooling, make the glaze.
In a medium bowl, whisk together the powdered sugar and 2 tablespoons of whole milk until smooth.
Add a touch more milk, if needed, to make a smooth, pourable glaze. The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle.
14. Glaze and Decorate: Drizzle the glaze over the cooled loaf.
Decorate with rainbow sprinkles, if desired.
Serve and enjoy!
Troubleshooting
Here are a few common issues and how to fix them:
Problem: The dough is not rising.
Solution: Make sure your yeast is fresh and active. Also, make sure the water and milk are at the correct temperature (about 110°F). If they’re too hot or too cold, they can kill the yeast. Make sure the room is warm enough.
Problem: The dough is too sticky.
Solution: Add a bit more flour, a tablespoon at a time, until the dough is manageable.
Problem: The dough is too dry.
Solution: Add a bit more milk, a tablespoon at a time, until the dough comes together.
Problem: The bread is dense.
Solution: Make sure you’re not over-kneading the dough. Also, make sure the dough has risen properly during both the first and second rise.
Problem: The bread is burning on the bottom. Solution: Check your oven temperature.
Tips and Variations
Here are some tips and variations:
Tip: For an even richer flavor, use cultured buttermilk instead of regular buttermilk.
Tip: If you don’t have active dry yeast, you can use instant yeast instead. You can add it directly to the dry ingredients without proofing it in water.
Tip: To save time, you can use a stand mixer with a dough hook to knead the dough.
Variation: Add other dried fruits, such as raisins, cranberries, or chopped apricots, to the dough.
Variation: Add chopped nuts, such as walnuts or pecans, to the dough.
Variation: Add a teaspoon of ground cinnamon or cardamom to the dough for a warm, spicy flavor.
Variation: Instead of braiding the dough, you can shape it into a round loaf or individual rolls.
Variation: Omit the glaze and sprinkles for a more traditional, savory Easter bread.
Serving and Pairing Suggestions
This Easter Bread is incredibly versatile:
Serving Suggestions:
Serve it warm or at room temperature.
Serve it with butter, jam, honey, or your favorite spread.
Serve it as part of an Easter brunch or dinner.
Serve it alongside savory dishes, such as ham, lamb, or roasted vegetables.
It’s also delicious on its own as a snack.
Pairing Suggestions:
This bread pairs well with a variety of beverages.
A cup of coffee or tea.
A glass of milk.
A glass of orange juice or other fruit juice.
A glass of sparkling wine or a mimosa (for brunch).
It’s a versatile bread that can be enjoyed with both sweet and savory flavors.
Nutritional Information
Here’s an approximate nutritional breakdown per slice (assuming 12 slices):
- Calories: Approximately 250-300
- Protein: 5-7 grams
- Fat: 8-10 grams (mostly from the butter and eggs)
- Carbohydrates: 35-45 grams
- Fiber: 1-2 grams
This is a general estimate. This Easter Bread is a relatively rich and decadent treat. Due to the butter, eggs, sugar, and glaze.
It does provide some protein and fiber. It’s best enjoyed in moderation as part of a balanced diet.
You can reduce the fat and calories by using less butter.
Print
Easter Bread
Description
This Easter Bread is a beautiful and delicious centerpiece for any Easter celebration! I love the slightly sweet, enriched dough, the festive braided shape, and the optional colorful dyed eggs nestled within
Ingredients
- ¼ cup warm water (about 110°F)
- 1 Tbsp. active dry yeast (from 2 ¼-oz. packets)
- ¾ cup warm milk (about 110°F)
- ½ cup granulated sugar
- 6 Tbsp. unsalted butter, melted
- 3 large eggs, divided
- 4 ½ cups all-purpose flour, plus more for the surface
- 2 ½ tsp. salt
- Nonstick cooking spray
- 4 dyed uncooked eggs, at room temperature (optional)
- 1 cup powdered sugar
- 2 Tbsp. whole milk, plus more as needed
- Rainbow sprinkles, for topping (optional)
Instructions
1. Activate the Yeast:
In a small bowl, stir together the warm water (about 110°F) and the active dry yeast.
Let the mixture stand until it is foamy, about 5 minutes. This indicates that the yeast is alive and active.
2. Combine Wet Ingredients:
In the bowl of a stand mixer fitted with a dough hook (or in a large bowl if kneading by hand), combine the yeast mixture, warm milk, granulated sugar, melted butter, and 2 of the beaten eggs.
Beat on medium-low speed until combined, about 30 seconds.
3. Add Flour and Salt:
Add the all-purpose flour and salt to the wet ingredients.
Mix with a spatula until a shaggy dough forms.
4. Knead the Dough:
Return the bowl to the mixer. Increase the speed to medium and beat until the dough is smooth, elastic, and tacky, about 5 minutes. The dough should pull away from the sides of the bowl.
If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
5. First Rise:
Transfer the dough to a large bowl that has been lightly greased with nonstick cooking spray.
Cover the bowl with plastic wrap. Let the dough rise at warm room temperature until it is doubled in size, 1 to 1 ½ hours.
6. Shape the Dough: Turn the dough out onto a lightly floured surface.
Divide the dough into 3 equal portions (about 12 ounces each).
Roll each of the portions into an 18- to 20-inch long rope.
Braid the three ropes together, starting from one end and working your way to the other.
Pinch the ends of the braid to seal them. Tuck them underneath the loaf.
7. Prepare for Second Rise:
Transfer the braided loaf to a parchment-lined baking sheet.
If you’re using dyed eggs, tuck them into the braid, spacing them evenly apart.
Cover the loaf loosely with plastic wrap.
8. Second Rise:
Let the loaf rise at warm room temperature until it has puffed, 30 to 45 minutes.
9. Preheat Oven:
During the last 30 minutes of proofing (rising), preheat the oven to 350°F (175°C).
10. Egg Wash: Uncover the loaf.
Lightly brush the loaf with the remaining beaten egg. This will give the bread a golden-brown color and a shiny crust.
11. Bake:
Bake the loaf until it is golden brown, 28 to 32 minutes.
12. Cool: Slide the loaf and the parchment paper onto a wire rack to cool completely, about 1 ½ hours.
13. Make the Glaze:
While the bread is cooling, make the glaze.
In a medium bowl, whisk together the powdered sugar and 2 tablespoons of whole milk until smooth.
Add a touch more milk, if needed, to make a smooth, pourable glaze. The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle.
14. Glaze and Decorate: Drizzle the glaze over the cooled loaf.
Decorate with rainbow sprinkles, if desired.
Serve and enjoy!
Recipe Summary and Q&A
Let’s recap this delicious Easter Bread baking adventure! Summary is below.
Summary: This Easter Bread is a slightly sweet, enriched bread that’s braided and often decorated with dyed eggs. It’s a beautiful and delicious centerpiece for any Easter celebration. This recipe provides a detailed guide to making it from scratch.
Q&A:
Q: Can I make this bread ahead of time?
A: Yes, you can make this bread ahead of time. Store it in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. You can also freeze it for longer storage.
Q: Can I freeze this bread?
A: Yes, you can freeze this bread. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw at room temperature before serving.
Q: I don’t have a stand mixer. Can I knead the dough by hand?
A: Yes, you can definitely knead the dough by hand. It will take a bit longer (about 8-10 minutes of kneading), but the results will be just as good.
Q: My dyed eggs are cracking during baking, what should I do? A: Make sure they are at room temperature before tucking into the dough.
Q: Can I use instant yeast? A: Yes, you can.