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Easter Bread

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Easter Bread is a soft, lightly sweetened enriched yeast bread flavored with vanilla and fresh citrus zest. Shaped into a beautiful braid or wreath and decorated with colorful Easter eggs, glaze, and sprinkles, it makes a festive centerpiece for Easter brunch.

Ingredients

  • 3 1/2 to 4 cups all-purpose flour
  • 2 1/4 teaspoons active dry yeast or instant yeast
  • 3/4 cup whole milk, warm
  • 1/3 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange or lemon zest
  • 1/2 teaspoon salt
  • 4–5 dyed Easter eggs, preferably uncooked
  • 1 large egg
  • 1 tablespoon milk
  • Colorful sprinkles, optional
  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. If using active dry yeast, combine the warm milk, yeast, and 1 teaspoon of the sugar. Let stand for 5–10 minutes, until foamy. If using instant yeast, mix it directly with the flour.
  2. In a large bowl, combine about 3 1/2 cups flour, the remaining sugar, and salt. Add the yeast mixture, melted butter, 2 eggs, vanilla extract, and citrus zest. Mix until a soft dough forms.
  3. Transfer the dough to a lightly floured surface and knead for 8–10 minutes, adding additional flour only as necessary. The finished dough should be smooth, elastic, and slightly tacky.
  4. Place the dough in a lightly greased bowl and turn once to coat. Cover and let rise in a warm place for 1–1 1/2 hours, or until approximately doubled in size.
  5. Gently press down the risen dough and divide it into three equal pieces. Roll each piece into a long rope and braid the ropes together. Leave as a braided loaf or join the ends to create a wreath, then transfer to a parchment-lined baking sheet.
  6. Gently nestle the dyed Easter eggs into the braid, spacing them evenly without pressing them too deeply into the dough.
  7. Loosely cover the shaped bread and let rise for 30–45 minutes, until noticeably puffy. Meanwhile, preheat the oven to 350°F (175°C).
  8. Whisk 1 egg with 1 tablespoon milk and gently brush the egg wash over the exposed dough. Add colorful sprinkles before baking if desired.
  9. Bake for 25–30 minutes, until golden brown and cooked through. If the top browns too quickly, loosely cover it with aluminum foil. The center of the bread should reach approximately 190°F (88°C).
  10. Carefully transfer the bread to a wire rack and allow it to cool.
  11. Whisk the powdered sugar, 2–3 tablespoons milk, and vanilla extract until smooth. Drizzle the glaze over the cooled bread and decorate with additional colorful sprinkles if desired.

Notes

  • Use warm rather than hot milk to avoid damaging the yeast.
  • Avoid adding excessive flour while kneading because a slightly tacky dough produces softer bread.
  • For lemon Easter Bread, use lemon zest in the dough and add a little lemon juice to the glaze.
  • For orange Easter Bread, use orange zest and replace some of the glaze milk with fresh orange juice.
  • Raisins, golden raisins, or dried cranberries can be kneaded into the dough before the first rise.
  • The dough can be divided into smaller portions and shaped into individual braided Easter nests with one dyed egg in each.
  • The decorative eggs can be omitted and the bread finished with glaze and sprinkles instead.
  • If using uncooked dyed eggs, use food-safe coloring because the eggs will touch the dough and cook during baking.
  • Bread without baked-in eggs can be stored in an airtight container at room temperature for 2–3 days. Cooked decorative eggs should not remain at room temperature for more than about 2 hours and should be removed and refrigerated promptly.
  • Freeze the bread without decorative eggs for up to 2–3 months. Reheat individual slices for 10–15 seconds in the microwave or briefly in a low oven.

Nutrition

Find it online: https://thefamilycooking.com/easter-bread/