Easter Bread
User Reviews
5
Easter Bread
Description
The dough combines milk, sugar, yeast, flour, salt, beaten eggs, and butter, mixed and kneaded until smooth and elastic. After an extended warm rise, the dough is divided and shaped into braids on parchment-lined baking sheets. Large whole eggs, dyed beforehand using food coloring, vinegar, and hot water, are nestled into the braid seams for a traditional and colorful appearance. An egg wash of beaten egg and water is brushed on for a glossy finish, and optionally decorated with sprinkles.
The baking process cooks the dough to a soft, tender texture enriched by butter and eggs, while the raw dyed eggs set inside the bread. The method avoids adding extra liquid to the dough during kneading even if it looks dry initially, as butter incorporation hydrates the dough properly. The final bread has a slightly sweet and rich flavor that pairs well with festive meals.
This bread is traditionally served during Easter celebrations and can be a centerpiece on holiday tables. The dyed eggs add visual appeal and a cultural touch. Accurate flour measurement, preferably by weight, helps achieve the right dough consistency and prevents dryness. Adequate proofing time ensures a light crumb.
Dyed eggs can be made quickly by soaking in warm vinegar and food coloring solutions and allowed to dry before baking. No pre-cooking of eggs is needed as they bake within the bread. The presentation benefits from hiding the egg seams in the braids.
Ingredients
Dough:
- 1 cup whole milk about 100°F/240ml, lukewarm
- ½ cup granulated sugar divided (105g, 1 teaspoon
- 1 packet active dry yeast (2¼ teaspoons/0.25-ounce/7g)
- 4½ cups all-purpose flour plus additional for dusting (540g)
- 2 teaspoons salt
- 2 large egg beaten
- ⅓ cup butter cubed and at room temperature (76g, unsalted
Topping:
- 4 to 6 large egg uncooked and dyed with food coloring (see Notes
- 1 large egg beaten, plus 1 teaspoon water
- Sprinkles optional
Instructions
For the Dough:
- Stir together the milk, 1 teaspoon of sugar, and yeast in a small bowl. Let stand until foamy, about 5 to 8 minutes. Meanwhile, lightly oil a large bowl.
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining ½ cup sugar, and salt. Add the yeast mixture and eggs. Mix on low speed until a very soft dough forms, about 5 minutes.
- Increase the speed to medium, and gradually add the butter, about 1 tablespoon at a time, to the dough. Wait until each piece of butter is fully incorporated before adding the next tablespoon. Once all of the butter is incorporated, continue kneading on medium until the dough is smooth and elastic, about 8 to 10 minutes. Transfer the dough to the greased bowl. Cover and let rise in a warm place until doubled in size, about 1 hour 30 minutes to 2 hours.
- Line a large rimmed baking sheet with parchment paper.
- Punch down the risen dough, and turn out onto a lightly floured surface. Divide into 3 equal pieces. Roll each piece into a 28-inch-long rope. Braid the 3 ropes together, pinching each end to seal. Place the braid on the lined baking sheet and shape the braid into a circle making a braided wreath. Pinch the ends together to seal.
For the Topping:
- Place the dyed eggs around the braided wreath. Loosely cover and let rise in a warm place until doubled in size, about 30-45 minutes.
- Preheat the oven to 350°F while the wreath is rising.
- Once risen, brush the wreath with the beaten egg and top with sprinkles, if using.
- Bake for 25 to 30 minutes or until golden brown. Carefully transfer the bread on the parchment paper to a wire cooling rack. Let cool for at least 30 minutes. Serve warm or at room temperature.
Notes
- When kneading, resist adding extra milk even if the dough appears dry; butter addition will hydrate it fully.
- Add butter gradually to the dough’s center and bottom of the mixer bowl to incorporate it more easily.
- Place dyed eggs over braid seams to conceal the joins and create a neat appearance.
- Measuring flour by weight is recommended to avoid dense, dry bread from using too much flour; fluff and spoon methods can be used if no scale is available.
- Dyed eggs don’t require precooking; they bake with the bread during its cooking process.
- For dyeing, soak eggs in a mixture of hot water, vinegar, and food coloring for about 3 minutes, then dry for an hour before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 53g | 18% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 124mg | 41% |
| Sodium | 439mg | 18% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 348IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
