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5.0 from 75 votes

Easter Bread

This sweetened yeast-based bread has a hint of citrus orange flavor, and makes a colorful centerpiece for an Easter feast.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr 15 mins
Total Time
2 hrs 25 mins
Servings: 6
Calories: 407 kcal
Course: Breakfast , Snacks , Bread
Cuisine: Greek , Italian , American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Place the dough into a greased bowl, cover and rise in a warm spot until doubled, about 45 minutes.
  5. Punch the dough down and divide into 3 equal portions. Roll each portion into a 26-inch rope.
  6. 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.
  7. 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.
  8. While the dough is rising, preheat the oven to 350°F. Slide the parchment paper onto a baking sheet.
  9. Beat the remaining egg with 1 tablespoon of water. Brush the egg over the dough (avoiding the eggs).
  10. Bake for 28-33 minutes or until the bread is golden.
  11. 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

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

% 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.