Easter Bread
User Reviews
5
Easter Bread
Description
This bread begins with warming milk and butter to activate yeast, then mixing in sugar, eggs, vanilla extract, lemon and orange zest, salt, and flour in a stand mixer to form a soft dough. After kneading until smooth and elastic, the dough is left to rise until doubled.
Divided into three ropes, the dough is braided around colored eggs arranged in a circular shape, pinching ends to secure. An egg wash is brushed on for a glossy finish before baking. The colored eggs become almost cooked through, adding visual interest to the bread.
The finished bread slices well and carries gentle vanilla and citrus aromas. The colored eggs can be prepared by soaking in food coloring and vinegar solutions prior to baking. The bread is a traditional Easter treat, combining festive colors with a tender, slightly sweet crumb.
Ingredients
- ½ cup milk
- ¼ cup butter room temperature, unsalted
- ¼ cup granulated sugar
- 2 ¼ teaspoons active dry yeast 1 package
- 2 egg
- 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 egg colored (see note, uncooked
- 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
- Eggs can be colored by soaking in water, vinegar, and liquid food coloring before baking.
- For hand kneading, work dough on a lightly floured surface for 10-15 minutes until smooth.
- Colored eggs baked in the bread will be nearly hard cooked; refrigerate eggs after cooling.
- You may omit coloring the eggs if preferred; they can remain white or brown.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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