Description
This traditional braided Easter bread features a soft, slightly sweet dough braided and shaped into a circular loaf, adorned with colorful dyed hard-boiled eggs nestled securely within the braid. The bread has a tender crumb with a golden crust thanks to an egg wash, making it a festive and visually appealing centerpiece perfect for Easter celebrations or any springtime gathering.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour, plus extra for kneading
- 1/2 cup granulated sugar (divided, 1 tablespoon for yeast mixture, the rest for dough)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1/2 cup milk, warmed to 110°F
- 1/2 cup water, warmed to 110°F
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest (optional, for flavor)
Additional Ingredients
- 1/4 cup sugar (for sprinkling)
- 4-6 hard-boiled eggs (dyed in pastel colors for Easter)
- 1 egg yolk (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions
- Prepare the Dough: In a large bowl, combine the warm milk, warm water, and 1 tablespoon of sugar. Sprinkle the yeast over the mixture and let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Mix the Ingredients: In a separate large bowl, whisk together the flour, remaining sugar, and salt. Add the yeast mixture, softened butter, eggs, vanilla extract, and optional orange zest. Mix everything until the dough begins to come together, forming a shaggy mass.
- Knead the Dough: Turn the dough onto a floured surface and knead for 5-8 minutes until smooth and elastic. Add more flour if it feels too sticky. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Shape the Bread: Punch down the risen dough and divide into 3 equal portions. Roll each portion into a long rope about 12-15 inches long. Twist the ropes together into a braid and shape into a circle, pinching the ends to secure the loaf shape.
- Add the Dyed Eggs: Gently press the hard-boiled, dyed eggs into the dough braid evenly, ensuring they are snugly nestled so they remain secure during baking. Place the eggs symmetrically around the braid or in any desired pattern.
- Let the Dough Rise Again: Cover the braided loaf loosely with a clean towel and let it rise for about 30-45 minutes until puffed and slightly risen.
- Prepare the Egg Wash: Whisk together the egg yolk and a tablespoon of water in a small bowl. Brush this mixture all over the loaf to give it a rich, golden color and shine after baking.
- Bake the Bread: Preheat the oven to 350°F (175°C). Place the loaf on a parchment-lined baking sheet and bake for 25-30 minutes until golden brown and hollow-sounding when tapped on the bottom.
- Cool and Serve: Remove the bread from the oven and allow it to cool completely on a wire rack. Slice and serve. The dyed eggs can be eaten alongside the bread or kept for decoration.
Notes
- Warming the milk and water to 110°F is important to activate the yeast without killing it.
- If dough feels sticky when kneading, add flour sparingly to avoid a dense loaf.
- Optional orange zest adds a subtle citrus aroma but can be omitted.
- Use pastel food coloring to dye eggs several days ahead to allow color to set.
- Allow the bread to cool completely before slicing to preserve the texture.
- The dyed eggs pressed into the dough become festive focal points and can also be eaten if desired.
