Easter Bread
Celebrate the joy of spring with this delightful Easter Bread, a traditional sweet yeast bread that’s as festive as it is delicious. Braided into a stunning wreath and adorned with vibrant dyed eggs, this show-stopping treat is enriched with the delicate flavors of vanilla and fresh lemon zest, making it light, flavorful, and perfect for Easter brunch. Made with pantry staples like all-purpose flour, sugar, and eggs, this tender bread also features a shiny golden crust, thanks to an egg wash and optional colorful sprinkles for extra flair. With a soft, pillowy texture achieved through careful kneading and rising, this bread combines time-honored techniques with a touch of artistry. Pair it with coffee or tea, and let it take center stage on your holiday table!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 4.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1 packet Active dry yeast
- 1 cups Whole milk
- 0.25 cups Unsalted butter
- 3 pieces Large eggs
- 1 teaspoons Pure vanilla extract
- 1 tablespoons Grated lemon zest
- 1 teaspoons Salt
- 6 pieces Eggs (uncooked, dyed for decoration)
- 1 batch Egg wash (1 egg beaten with 1 tablespoon of water)
- 0.25 cups Sprinkles (optional)
Instructions
In a small bowl, heat the milk until warm (about 110°F/43°C). Sprinkle the yeast over the milk and add 1 teaspoon of sugar. Let it sit for 5-10 minutes until it becomes frothy.
In a small saucepan, melt the butter over low heat. Let it cool slightly and then set aside.
In a large mixing bowl, combine 4 cups of flour, the remaining sugar, salt, and lemon zest.
In a separate bowl, beat the eggs and mix in vanilla extract. Add the yeast mixture, the cooled melted butter, and the egg mixture into the flour. Stir together until a sticky dough forms.
Transfer the dough to a lightly floured surface. Knead it for about 8-10 minutes, adding the remaining 1/2 cup of flour only if necessary, until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl. Cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for about 1 hour or until doubled in size.
Punch down the dough and transfer it to a floured surface. Divide it into three equal portions and roll each portion into a long rope about 20 inches in length.
Pinch the ends of the three ropes together and braid the ropes. Form the braid into a circle and pinch the ends together to seal.
Place the braided circle on a parchment-lined baking sheet. Gently tuck the dyed eggs into the braid, spacing them evenly around the ring, pressing them slightly into the dough.
Cover the dough with a kitchen towel and allow it to rise for 30 minutes.
Preheat the oven to 350°F (175°C). Brush the bread with egg wash and sprinkle with optional sprinkles for decoration.
Bake for 25-30 minutes, or until the bread is golden brown and cooked through. Let it cool on a wire rack before serving.
Nutrition Facts
Calories |
344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 229 mg | 10% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 17.3 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 138 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
