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5 from 1 vote

Easter Bread

Easter bread is fluffy, sweet, and almost too cute to eat! This festive bread is sure to be a hit with its soft, tender texture and colorful presentation!
Prep Time20 minutes
Cook Time25 minutes
Rise Time1 hour 30 minutes
Total Time2 hours 15 minutes
Servings: 12 People
Author: Alyssa Rivers

Ingredients

  • 1/3 Cup Granulated Sugar
  • 1 Packet Active Dry Yeast
  • Zest of 1 Lemon
  • ½ Teaspoon Salt
  • 3 to 3 1/2 Cups All-Purpose Flour
  • ¾ Cups Milk
  • 4 Tablespoons Unsalted Butter Cubed
  • 2 Eggs Beaten
  • 3 to 4 Dyed Eggs Uncooked
  • 1 Egg Yolk for egg wash
  • Nonpareil Sprinkles

Instructions

  • In a large bowl, combine the sugar, yeast, lemon zest, salt and 3 cups of flour. In a saucepan, or in the microwave, gently heat the milk and butter to about 115°. Add the milk to the dry ingredients. Use a mixer fitted with the paddle attachment to beat on medium speed for 2-3 minutes. Add in the beaten eggs and mix on medium-high for 2 minutes, being sure to scrape down the sides and bottom of the bowl as needed. If the dough is still very sticky, add the remaining ½ cup of flour. The dough should be soft and only slightly sticky.
  • Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic. Alternatively, you can use the dough hook attachment and knead on low speed for 6-8 minutes. Shape the dough into a round ball and place in a large, greased bowl, turning the dough in it to coat the dough in grease. Cover with a clean kitchen towel and let rise in a warm place for 1 hour, or until doubled in size.
  • While the dough is rising, dye 3-4 uncooked eggs your chosen colors. Let dry completely. No need to hard boil the eggs, they will cook as the bread bakes.
  • Once the dough has doubled in size, punch it down and turn it out onto a lightly floured surface. Divide the dough into thirds and roll each portion out into a 24-inch rope. Place the ropes of dough on a parchment lined baking sheet and braid in a traditional 3-strand braid. Form a circle with the braided dough and pinch the ends together.
  • Very lightly coat the colored eggs with oil and arrange them on top of the braid. Don’t press the eggs into the dough too much as they will sink and settle some as the bread bakes.
  • Cover the dough with a clean kitchen towel and let rise in a warm spot for at least 30 minutes, or until doubled in size. Meanwhile, preheat the oven to 375°.
  • Make the egg wash by mixing 1 egg yolk with 2 tablespoons of water. When it has finished rising, brush the dough with the egg wash and sprinkle with rainbow nonpareil sprinkles, if desired. Avoid getting the egg wash on the colored eggs.
  • Bake for 25 minutes until the crust is a deep golden brown. The internal temp should be 190°. Let cool on a cooling rack before serving.

Nutrition

Calories: 212kcal | Carbohydrates: 34g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 115mg | Potassium: 76mg | Fiber: 1g | Sugar: 6g | Vitamin A: 203IU | Calcium: 32mg | Iron: 2mg

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