Easter Bread with Colored Eggs (Print Version)
Tender braided loaf topped with colorful eggs, bringing festive charm to any spring occasion.
# What You'll Need:
→ Dough
01 - 4 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1 (7 g) packet active dry yeast
04 - 3/4 cup whole milk, lukewarm
05 - 1/4 cup unsalted butter, melted and cooled
06 - 2 large eggs, room temperature
07 - 1 tsp fine sea salt
08 - 1 tsp pure vanilla extract
09 - Zest of 1 lemon (optional)
→ Decoration
10 - 5–6 raw eggs, colored with food-safe dye
11 - 1 egg yolk + 1 tbsp milk (for egg wash)
12 - 1–2 tbsp colored sprinkles (optional)
# Step-by-Step Guide:
01 - In a small bowl, dissolve the yeast and 1 tablespoon sugar in the lukewarm milk. Let stand for 5–10 minutes until foamy.
02 - In a large mixing bowl, combine flour, remaining sugar, salt, and lemon zest (if using).
03 - Add the yeast mixture, melted butter, eggs, and vanilla extract. Mix until a soft dough forms.
04 - Knead the dough on a lightly floured surface for 8–10 minutes, until smooth and elastic. If sticky, add flour 1 tbsp at a time.
05 - Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.
06 - Punch down the dough. Divide into three equal portions. Roll each into a 16-inch rope. Braid the ropes together and form into a ring or leave as a straight braid. Transfer to a parchment-lined baking sheet.
07 - Tuck the colored, uncooked eggs gently into the braid, spacing evenly (do not press deeply).
08 - Cover loosely and let rise for 30–45 minutes, until puffy.
09 - Preheat oven to 350°F.
10 - Brush the bread (avoiding the colored eggs) with egg wash. Sprinkle with colored sprinkles if desired.
11 - Bake 25 minutes, or until golden brown and cooked through. If browning too quickly, tent with foil.
12 - Cool on a wire rack before serving.
# Expert Suggestions:
01 -
- The dough is surprisingly forgiving, even if you have never braided anything in your life
- Those colorful eggs tucked into the bread make the whole house feel like a celebration
02 -
- Raw eggs cook inside the bread, so do not use hard-boiled eggs or they will turn rubbery
- If your dough feels too sticky while kneading, add flour one tablespoon at a time
03 -
- A room temperature dough cooperates so much better than cold dough
- Let the bread cool for at least 20 minutes before slicing, otherwise the steam escapes too fast