Easter Egg Bread
Celebrate spring with this stunning Easter Egg Bread, a sweet and festive centerpiece perfect for your holiday table. This beautifully braided wreath is made from a rich and buttery yeast dough, featuring hints of sweetness and a light, fluffy texture. Vibrant dyed eggs are tucked into the folds of the braid, baking to perfection as the bread rises to a golden hue. Optional sprinkles add a playful touch, making this homemade treat as delightful to look at as it is to eat. With simple pantry ingredients and a few easy steps, this recipe is ideal for beginners and seasoned bakers alike. Serve this showstopping bread as a delicious addition to your Easter breakfast or brunch and enjoy the blend of tradition and whimsy it brings to your celebration.
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 0.5 cups granulated sugar
- 1 teaspoon salt
- 1 packet instant yeast
- 0.75 cups whole milk
- 4 tablespoons unsalted butter
- 3 units large eggs
- 6 units colored dyed eggs (uncooked)
- 1 teaspoon vegetable oil
- 2 tablespoons sprinkles (optional)
Instructions
In a large mixing bowl, combine 1 cup of all-purpose flour, sugar, salt, and the packet of instant yeast.
In a small saucepan, heat the milk and butter over low heat until warm (120-130°F). Pour the warm mixture into the dry ingredients and stir until combined.
Add two eggs and mix well. Gradually add the remaining 3 cups of flour, one cup at a time, until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for about 7-10 minutes until smooth and elastic.
Coat a clean, large bowl with the teaspoon of vegetable oil, place the dough in the bowl, and cover with a clean kitchen towel. Let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
Punch down the dough and divide it into three equal portions. Roll each portion into a long strand, approximately 18 inches in length.
Braid the three strands together and shape into a circular wreath. Pinch the ends together to seal.
Place the braided wreath on a parchment-lined baking sheet. Carefully tuck the dyed, uncooked eggs into the folds of the braid.
Cover the dough loosely with a clean towel and let rise for another 30 minutes.
Preheat your oven to 350°F (175°C). In a small bowl, whisk the remaining egg and use it to brush the braid for a golden, shiny crust. If desired, top with sprinkles for extra decoration.
Bake for 25-30 minutes, or until the bread is golden brown and cooked through. Allow to cool before serving. The dyed eggs will cook in the oven and be safe to eat.
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 441 mg | 19% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 22.9 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 85 mg | 7% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 218 mg | 5% | |
*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.
