Easter Bread with Colored Eggs

Last spring my kitchen smelled like yeast and vanilla for three solid days. I went a little overboard making Easter bread, but that first golden loaf coming out of the oven made all the flour on my floors worth it. Something about pulling apart those braided strips feels like unraveling a cozy sweater.

My grandmother used to make something similar, though she never measured anything. Watching her work dough was like watching someone fold laundry, so casual and practiced. I kept asking for the recipe and she kept saying a handful of this, enough of that.

Ingredients

• 4 cups all-purpose flour: This creates the perfect tender crumb without becoming too dense
• 1/2 cup granulated sugar: Just enough sweetness to complement the eggs without becoming cake
• 1 packet active dry yeast: Make sure your milk is warm but not hot, or you will kill the yeast
• 3/4 cup whole milk: Whole milk gives the bread a richer texture and softer crumb
• 1/4 cup unsalted butter: Melt it completely and let it cool so it does not scramble your eggs
• 2 large eggs: Room temperature eggs incorporate better into the dough
• 1 tsp fine sea salt: Do not skip this, it balances all the sweetness
• 1 tsp pure vanilla extract: Pure vanilla makes such a difference in the final flavor
• Lemon zest: This tiny addition makes the bread taste bright and special
• 5 to 6 raw eggs: Dye these with food-safe coloring before baking
• 1 egg yolk and 1 tbsp milk: Whisked together for that glossy golden finish

Instructions

Wake up the yeast:

Dissolve the yeast and 1 tablespoon sugar in the lukewarm milk and let it get foamy, about 5 to 10 minutes

Mix your dry ingredients:

Combine the flour, remaining sugar, salt, and lemon zest in a large bowl

Bring it together:

Add the yeast mixture, melted butter, eggs, and vanilla, then mix until a soft dough forms

Knead until smooth:

Work the dough on a floured surface for 8 to 10 minutes until it feels elastic and soft

Let it rise:

Place the dough in a greased bowl, cover it, and let it double in a warm spot for 1 to 1.5 hours

Shape your strands:

Punch down the dough, divide into three portions, and roll each into a 16-inch rope

Braid the bread:

Weave the ropes together and form into a ring or keep it straight on a parchment lined sheet

Add the eggs:

Gently tuck the colored raw eggs into the braid, spacing them evenly without pressing too deep

Second rise:

Cover loosely and let the bread get puffy for 30 to 45 minutes

Preheat and brush:

Heat the oven to 350 degrees and brush the dough with egg wash, avoiding the colored eggs

Bake until golden:

Bake for 25 minutes until the bread is browned and cooked through, tenting with foil if needed

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Last Easter I made six of these loaves because I kept giving them away to neighbors. Something about walking down the street with a warm braided bread makes people smile before you even say hello.

Working With Colored Eggs

Dye your raw eggs the day before and let them dry completely on a rack. I learned the hard way that wet dye will streak all over your beautiful dough. Food-safe gel coloring gives the most vibrant results.

Getting The Rise Right

Cold drafts are the enemy of yeast dough. I usually turn my oven light on and let the dough rise inside with the door closed, the gentle warmth is perfect. You want the dough to feel pillowy when you press it.

Braiding Like A Pro

If your ropes keep shrinking back as you try to roll them, let the dough rest for 5 minutes and try again. The gluten needs time to relax.

• Start your braid from the center and work outward for even tension
• Pinch the ends firmly so they do not unravel during baking
• Tuck any messy ends underneath for a neat presentation

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Slab some salted butter on a warm slice and you will understand why this bread has been around for generations. Happy baking.

Recipe Questions & Answers

→ What is the best way to color the eggs?

Use food-safe edible dyes to color raw eggs before baking, ensuring vibrant hues while maintaining safety.

→ Can I add spices to the dough?

Yes, adding ground cardamom or anise can enhance the flavor and add warmth to the bread.

→ How long should the dough rise?

The dough needs about 1 to 1.5 hours for the first rise until doubled, and an additional 30 to 45 minutes after shaping.

→ Can the bread be toasted the next day?

Absolutely, toasting the bread refreshes its texture and flavor for the following day.

→ What toppings complement this bread best?

Sweet butter, fruit preserves, or honey pair beautifully with the tender braided loaf.