Easter Bread Recipe

Introduction

This traditional Easter Bread is a soft, fragrant, and beautifully braided loaf that’s perfect for celebrating the holiday. Infused with citrus zest and decorated with colorful eggs, it makes a festive centerpiece and a delicious treat for your family.

Ingredients

• ½ cup milk
• ¼ cup unsalted butter (room temperature)
• ¼ cup granulated sugar
• 2 ¼ teaspoons active dry yeast (1 package)
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest
• ½ teaspoon lemon zest
• ¼ teaspoon salt
• 2 ¾ cups all-purpose flour (or as needed)
• 5 uncooked colored eggs (see note)
• 1 egg (for egg wash)

Instructions

1. Step 1: In a small saucepan, combine the milk and butter. Warm gently to 120°F, then remove from heat and pour into a bowl. Stir in sugar and yeast, then let the mixture rest for 10 minutes until foamy.
2. Step 2: Pour the yeast mixture into the bowl of a stand mixer. Add the 2 eggs, vanilla extract, orange zest, lemon zest, and salt. Mix lightly until combined.
3. Step 3: Add 1 cup of flour and beat with a dough hook for 2 minutes at medium speed.
4. Step 4: Gradually add the remaining flour in small portions until you form a soft dough. Knead on medium-low speed with the dough hook for 4–6 minutes until the dough is smooth and elastic.
5. Step 5: Transfer the dough to a greased bowl, cover, and let it rise in a warm spot until doubled in size, about 45 minutes.
6. Step 6: Punch down the dough and divide it into 3 equal portions. Roll each portion into a 26-inch rope.
7. Step 7: Place the 3 ropes side by side on parchment paper and pinch the tops together. Braid the ropes and pinch the ends to seal. Form the braid into a ring, pinching the ends to close.
8. Step 8: Tuck the colored uncooked eggs gently between the braided ropes. Cover loosely with a towel and let the dough rise again until doubled, about 30 minutes.
9. Step 9: Preheat the oven to 350°F. Transfer the parchment paper with the braided bread onto a baking sheet.
10. Step 10: Beat the remaining egg with 1 tablespoon of water to make an egg wash. Brush it carefully over the dough, avoiding the colored eggs.
11. Step 11: Bake for 28 to 33 minutes, or until the bread turns golden brown. Remove from oven and allow to cool before serving.

Tips & Variations

• For a sweeter touch, sprinkle pearl sugar on top after brushing with egg wash.
• If you don’t have a stand mixer, knead the dough by hand on a floured surface for about 10 minutes until smooth.
• Use food-safe natural dyes to color your eggs prior to baking for a vibrant and safe decoration.
• Try adding ½ cup of raisins or chopped candied citrus peel for extra flavor and texture.

Storage

Store leftover Easter Bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread wrapped well in foil or freezer-safe bags for up to 1 month. Thaw at room temperature and warm slightly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular boiled eggs instead of uncooked colored eggs?

Uncooked eggs are traditionally used as they cook within the bread during baking. Using pre-boiled eggs may affect the final texture and moisture, so it’s best to use uncooked colored eggs as shown in the recipe.

How do I know if the yeast is still active?

If the yeast mixture becomes foamy and bubbly after resting with warm milk and sugar, the yeast is active. If nothing happens after 10 minutes, your yeast may be expired or the water temperature may have been incorrect.

Easter Bread Recipe

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★★★★★

4.5 from 136 reviews

• Author: Mariam
• Total Time: 1 hour 45 minutes
• Yield: 1 large braided Easter bread (serves 8-10) 1x

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Description

This traditional Easter Bread is a sweet, braided yeast bread flavored with vanilla and citrus zest. Soft and fluffy on the inside, it is beautifully adorned with colorful dyed eggs nestled in the braids, making it a festive centerpiece perfect for celebrating Easter. The bread is lightly sweetened and enriched with butter and eggs, creating a tender crumb and a golden crust.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup milk
• ¼ cup unsalted butter (room temperature)
• 2 eggs
• 1 teaspoon vanilla extract
• 1 egg (for egg wash)

Dry Ingredients

• ¼ cup granulated sugar
• 2 ¼ teaspoons active dry yeast (1 package)
• ½ teaspoon lemon zest
• 1 teaspoon orange zest
• ¼ teaspoon salt
• 2 ¾ cups all purpose flour (or as needed)

Decoration

• 5 uncooked colored eggs (see note)

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Instructions

1. Prepare the yeast mixture: In a small saucepan, combine the milk and butter and warm until about 120°F. Remove from heat and pour into a bowl. Stir in the sugar and yeast, and let the mixture rest for 10 minutes until it becomes foamy.
2. Mix the dough ingredients: Pour the yeast mixture into the bottom of a stand mixer. Add the eggs, vanilla extract, citrus zests, and salt. Mix lightly to combine. Add 1 cup of flour and beat with the dough hook on medium speed for 2 minutes.
3. Knead the dough: Gradually add the remaining flour a little at a time until the dough is soft but not sticky. Turn the mixer to medium-low speed and knead with the dough hook for 4-6 minutes until the dough is smooth and elastic.
4. First rise: Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled in size, about 45 minutes.
5. Shape the bread: Punch down the risen dough and divide it into three equal parts. Roll each part into a 26-inch long rope.
6. Braid the dough: Lay the three ropes side by side on parchment paper and pinch their tops together. Braid the ropes, then pinch the bottom seams tightly.
7. Form the ring and add eggs: Curve the braided rope into a ring shape and pinch the ends together. Tuck the five colored, uncooked eggs gently between the braids. Cover with a towel and let the dough rise again until doubled, about 30 minutes.
8. Preheat the oven: While the dough is rising, preheat your oven to 350°F (175°C). Place the parchment paper with the dough on a baking sheet.
9. Apply egg wash: Beat the reserved egg with 1 tablespoon of water and brush it carefully over the bread dough, avoiding the colored eggs, to give it a shiny golden crust.
10. Bake: Bake the bread in the preheated oven for 28-33 minutes or until golden brown and cooked through.

Notes

• Use room temperature butter to ensure it mixes smoothly into the milk when warming.
• The colored eggs are typically hard-boiled and dyed before weaving into the bread for decoration. Ensure the shells are intact before baking.
• If the dough feels too sticky when adding flour, add flour gradually to avoid a dry bread.
• Letting the dough rise in a warm spot is essential for proper yeast activation and a fluffy texture.
• This bread can be stored at room temperature in an airtight container for 2 days or frozen for longer storage.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

Keywords: Easter bread, braided bread, yeast bread, holiday bread, sweet bread, Italian Easter bread, colored eggs bread