Easter Bread Recipe with Colored Eggs Recipe
This traditional Easter Bread recipe features a soft, fluffy braided dough enriched with citrus zest and vanilla, beautifully decorated with colorful uncooked eggs nestled within the braid. Perfect for celebrating Easter with a sweet, aromatic, and visually striking bread.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 35 minutes
- Yield: 1 large braided Easter bread, serves 8-10 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Wet Ingredients
- ½ cup milk
- ¼ cup unsalted butter (room temperature)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
Dry Ingredients
- ¼ cup granulated sugar
- 2 ¼ teaspoons active dry yeast (1 package)
- ½ teaspoon lemon zest
- 1 teaspoon orange zest
- ¼ teaspoon salt
- 2 ¾ cups all-purpose flour (or as needed)
Decoration
- 5 uncooked colored eggs (see note)
Instructions
- Prepare the yeast mixture: In a small saucepan, combine the milk and butter and warm until about 120°F. Remove from heat and pour into a bowl. Stir in the sugar and yeast, and let the mixture rest for 10 minutes until it becomes foamy.
- Mix the dough ingredients: Pour the yeast mixture into the bottom of a stand mixer. Add the eggs, vanilla extract, citrus zests, and salt. Mix lightly to combine. Add 1 cup of flour and beat with the dough hook on medium speed for 2 minutes.
- Knead the dough: Gradually add the remaining flour a little at a time until the dough is soft but not sticky. Turn the mixer to medium-low speed and knead with the dough hook for 4-6 minutes until the dough is smooth and elastic.
- First rise: Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled in size, about 45 minutes.
- Shape the bread: Punch down the risen dough and divide it into three equal parts. Roll each part into a 26-inch long rope.
- Braid the dough: Lay the three ropes side by side on parchment paper and pinch their tops together. Braid the ropes, then pinch the bottom seams tightly.
- Form the ring and add eggs: Curve the braided rope into a ring shape and pinch the ends together. Tuck the five colored, uncooked eggs gently between the braids. Cover with a towel and let the dough rise again until doubled, about 30 minutes.
- Preheat the oven: While the dough is rising, preheat your oven to 350°F (175°C). Place the parchment paper with the dough on a baking sheet.
- Apply egg wash: Beat the reserved egg with 1 tablespoon of water and brush it carefully over the bread dough, avoiding the colored eggs, to give it a shiny golden crust.
- Bake: Bake the bread in the preheated oven for 28-33 minutes or until golden brown and cooked through.
Notes
- The uncooked colored eggs should be prepared and colored prior to incorporating them into the bread. Use natural dyes or food coloring to achieve vibrant Easter colors.
- Ensure the milk and butter mixture is not too hot when adding yeast; around 120°F is ideal to activate yeast without killing it.
- The dough should be soft but not sticky; adjust flour amount as needed based on environment and flour type.
- Letting the dough rise in a warm spot helps yeast fermentation and leads to a fluffy texture.
- Brush the egg wash carefully to avoid coloring the uncooked eggs, as it may dull their color.
Keywords: Easter bread, braided bread, Italian Easter bread, yeast bread, holiday bread, citrus bread, festive bread
