Easter Bread
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5.0
75 reviews
Excellent
Easter Bread
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This sweetened yeast-based bread has a hint of citrus orange flavor, and makes a colorful centerpiece for an Easter feast.
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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 eggs colored (see note)
- 1 egg for egg wash
Instructions
- In a small saucepan, combine milk and butter. Warm to 120°F. Remove from heat and pour into a bowl. Stir in sugar and yeast. Let rest 10 minutes.
- Add the yeast mixture to the bottom of a stand mixer. Add in the eggs, vanilla, citrus zest, and salt, and lightly mix until combined. Add 1 cup of flour and beat using a dough hook for 2 minutes at medium speed.
- Add in remaining flour a bit at a time to make a soft dough. You may not need all of the flour. Turn the mixer on to medium-low and knead with the dough hook for 4-6 minutes or until smooth and elastic.
- Place the dough into a greased bowl, cover and rise in a warm spot until doubled, about 45 minutes.
- Punch the dough down and divide into 3 equal portions. Roll each portion into a 26-inch rope.
- Place all 3 ropes in a row on a piece of parchment paper and pinch the 3 tops together. Braid the ropes and pinch the bottom seams together.
- Curve the rope to create a ring and pinch the end together. Tuck the colored eggs in between the ropes of dough. Gently cover with a towel and let rise about 30 minutes or until doubled.
- While the dough is rising, preheat the oven to 350°F. Slide the parchment paper onto a baking sheet.
- Beat the remaining egg with 1 tablespoon of water. Brush the egg over the dough (avoiding the eggs).
- Bake for 28-33 minutes or until the bread is golden.
- Remove from the oven and cool on a baking rack.
Notes
- To dye eggs with food coloring:
- To knead by hand, turn the dough onto a lightly floured surface and knead until smooth, about 10-15 minutes.
- The eggs will be almost hard cooked once the bread cools. Once cooled ensure eggs are stored in the refrigerator.
- Eggs do not have to be colored if you'd prefer to leave them white or brown.
- Fill a cup with about 2/3 cup water and 1 1/2 teaspoons white vinegar.
- Add a generous amount of liquid food coloring and add the eggs.
- Let them soak until they reach the desired color. Remove from the water and let dry completely before using in the bread.
Nutrition Information
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Calories
407
(20%)
Carbohydrates
54g
(18%)
Protein
15g
(30%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
240mg
(80%)
Sodium
191mg
(8%)
Potassium
189mg
(5%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
593IU
(12%)
Vitamin C
1mg
(1%)
Calcium
70mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407 | 20% |
| Carbohydrates | 54g | 18% |
| Protein | 15g | 30% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 240mg | 80% |
| Sodium | 191mg | 8% |
| Potassium | 189mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 593IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 70mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
75 reviews
Excellent
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