Easter bread is a soft buttery dough with a citrusy flavor. This recipe turns the basic ingredients into a beautiful golden brown bread with jewel eggs.
What is Easter Bread?
The soft and sweet Easter bread celebrates spring with colorful eggs that symbolize a new life. Braids symbolize the Holy Trinity, they can be formed into circles, crosses, or simple log shapes.
- smell: Rich, buttery and tender Easter bread resembles sweet brioche bread or egg bread. The citrus flavor of this bread is the citrus peel and it is delicious.
- Skill Level: This sweet sourdough bread has basic steps and knitting is a fun activity.
- technology: Shape the braid into a circle or keep it straightforward.
- Preparation Note: Dye the eggs in front, let them completely dry, and then place them in the shaped dough.
Easter Bread Ingredient Tips
- Dough: Fresh eggs, real butter and whole milk make this bread richer and fluffy.
- flour: This recipe uses all-purpose flour and has not been tested with other types.
- yeast: This recipe uses active dry yeast.
- egg: Use large eggs as dough and small eggs as the top of the braid. Expert tips: Coloring eggs is optional, but adds a festive spring gift to the bread!
Optional glaze
- You can also make the glaze by mixing 1 cup of powdered sugar with 2 tablespoons of milk and drizzling it with glaze after it has cooled.
How to dye eggs
You can also stain uncooked eggs in ⅔ cups of water and 1½ teaspoons of white vinegar. Add food coloring and let the eggs soak until they reach the desired color. Dry the dyed egg thoroughly before putting it in the dough.
The best tips for Easter bread
- Use room temperature milk and eggs to better activate yeast and optimal rise.
- Don’t worry if certain dyes will leak into the dough; it won’t affect the taste.
- Stand mixers with dough hook attachments are especially helpful for kneading dough. Otherwise, knead with your hands until smooth.
Store Easter Bread
Keep remaining Easter bread at room temperature, no eggs, up to 4 days. Enjoy slices, or use them to make a homemade French toast casserole or bread pudding. The eggs will remain fresh in the refrigerator for up to 4 days.
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Easter Bread
This sweet yeast bread has a citrus orange flavor and creates a colorful core for Easter feasts.
Prevent the screen from becoming dark
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In a small pan, mix the milk and butter. Warm to 120°F. Remove from heat and pour into a bowl. Stir the sugar and yeast. Let rest for 10 minutes.
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Add the yeast mixture to the bottom of the stand mixer. Add the egg, vanilla, citrus peel and salt and mix gently until combined. Add 1 cup of flour and use the dough hook to perform at medium speed for 2 minutes.
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Add the remaining flour at once to make a soft dough. You probably don’t need all the flour. Open the mixer to medium low and knead with dough hook for 4-6 minutes, or until smooth and elastic.
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Place the dough in a greased bowl, cover and rise in a warm place until doubled, about 45 minutes.
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Slam the dough into 3 equal parts. Roll each section into a 26-inch rope.
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Place all 3 ropes in succession on one piece of parchment and pinch the 3 tops together. Braid the rope and clamp the bottom seams together.
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Bend the rope to create a ring and pinch the ends together. Stuff the colored eggs between the ropes of the dough. Cover gently with a towel and lift for about 30 minutes or double.
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When the dough rises, preheat the oven to 350°F. Slide the parchment paper onto the baking sheet.
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Beat the remaining eggs with 1 tablespoon of water. Brush the eggs on the dough (avoid eggs).
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Bake for 28-33 minutes or until the bread turns golden.
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Remove from the oven and cool on the grill.
- To knead with your hands, turn the dough onto a slightly floured surface and knead until smooth, about 10-15 minutes.
- Once the bread has cooled, the eggs will almost cook. Once cooled, make sure to store the eggs in the refrigerator.
- If you want to leave the egg white or brown, you don’t have to paint the eggs in color.
Eggs with food coloring dye:
- Fill the cup with about ⅔ cup water and 1½ teaspoons of white vinegar.
- Add a lot of liquid food coloring and add the eggs.
- Let them soak until they reach the desired color. Remove from water and dry completely before using the bread.
Calories: 407 | carbohydrate: 54g | protein: 15g | Fatty: 14g | Saturated fat: 7g | Polyunsaturated fat: 2g | Monounsaturated fat: 4g | Trans fat: 0.3g | cholesterol: 240mg | sodium: 191mg | Potassium: 189mg | fiber: 2g | sugar: 10g | Vitamin A: 593IU | Vitamin C: 1mg | calcium: 70mg | iron: 4mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Bread, breakfast, party food
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