This homemade Easter Bread is soft, lightly sweet, and beautifully braided with colorful eggs nestled on top for a classic and festive Easter centerpiece.
Baking Easter bread is one of those traditions that instantly makes your home feel ready for the holiday and the warm, sweet smell alone is worth it. It’s perfect sliced with coffee in the morning or served as part of an Easter brunch spread.
Traditionally, you’ll see one dyed egg placed in the center of the bread, but I like to tuck several eggs around the braid for a brighter, more colorful look. And while it may look fancy and difficult, it’s actually very doable - especially if you’re using a stand mixer to do most of the work for you. You can also divide the dough into smaller loaves for individual servings, which are fun to serve and always a crowd favorite.
If you love this recipe, be sure to also try my other Easter favorites like Easter Bunny Cake and Easter Charcuterie Board.
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Recipe Snapshot
- Skill Level: Beginner-friendly
- Prep Time: 30 minutes (plus 1 ½ hours rise time)
- Cook Time: 25-30 minutes
- Method: Baking
- Freezer Friendly: Yes
- Best For: Easter brunch, morning with coffee
- Yield: 1 large braided loaf (about 10 slices)
Ingredients
- Milk: Whole milk warmed to 110℉ to activate the yeast and make sweet glaze (you can also substitute with 2% if needed)
- Yeast: Active dry yeast to help the dough rise and become light and fluffy
- Sugar: Granulated sugar for a touch of sweetness and to feed the yeast
- Eggs: Large, at room temperature for bread and egg wash
- Butter: Unsalted, melted and slightly cooled
- Colored eggs: (Optional) Raw dyed eggs baked in the bread
- Powdered sugar: To make the sweet glaze
- Will also need: Salt, vanilla extract (optional), all-purpose flour, and sprinkles (optional)
How to Make Easter Bread
Step 1: Warm the milk in a saucepan over low heat, stirring occasionally, until it reaches 110℉. In a large bowl, combine the warm milk and yeast. Let sit for 5-10 minutes, until foamy.
Step 2: Add the sugar, 2 eggs, melted butter, salt, vanilla extract, and almond extract (if using), and stir until well combined.
Step 3: Gradually mix in 3½ cups of flour until a soft dough forms. Add more flour as needed, just until the dough pulls away from the sides but still feels slightly tacky. Turn the dough onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
Step 4: Place the dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.
Step 5: Punch down the dough and divide it into three equal pieces. Roll each piece into an 18 inch rope, then braid them together. Pinch the ends to seal and shape into a ring or leave as a long loaf.
Step 6: Transfer to a parchment-lined baking sheet. If using, gently tuck colored eggs into the braid. Cover loosely and let rise again for 30-45 minutes, until puffy.
Step 7: Preheat the oven to 350℉. Brush the loaf with beaten egg.
Step 8: Bake for 25-30 minutes, until golden brown and the loaf sounds hollow when tapped on the bottom.
Step 9: In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the warm bread and add sprinkles right away, if desired.
Step 10: Let the bread cool completely before slicing and serving.
Helpful Recipe Tips
- Make sure milk is at 110℉ as too much heat can kill the yeast.
- If the dough feels too sticky, add flour one tablespoon at a time.
- For a softer texture, avoid overbaking - check at the 25 minute mark.
- You can dye raw eggs before placing them in the dough for a traditional look.
Storing Leftovers
Place leftover bread in an airtight container at room temperature for up to 3 days.
For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature and warm slightly before serving.
Frequently Asked Questions
Yes, the eggs will cook in the oven as the bread bakes.
Absolutely. The bread is just as delicious without them.
Yes! You can prepare the dough the night before and let it rise in the refrigerator overnight.
Recipe
Easter Bread
Ingredients
For the Dough:
- 1 cup whole milk warmed to about 110°F
- 2¼ teaspoons active dry yeast 1 packet
- ⅓ cup granulated sugar
- 2 large eggs room temperature
- ¼ cup unsalted butter melted and slightly cooled
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional
- 3½ to 4 cups all-purpose flour
For the Egg Wash:
- 1 egg beaten (for egg wash)
For the Topping:
- Colored raw eggs optional, for baking into the braid
- Sprinkles optional
For the Glaze:
- ⅔ cup powdered sugar optional, for drizzle
- 1 tablespoon milk optional, for drizzle
Instructions
- Warm the milk in a saucepan over low heat, stirring occasionally, until it reaches 110℉.
- In a large bowl, combine the warm milk and yeast. Let sit for 5-10 minutes, until foamy.
- Add the sugar, 2 eggs, melted butter, salt, vanilla extract, and almond extract (if using), and stir until well combined.
- Gradually mix in 3½ cups of flour until a soft dough forms. Add more flour as needed, just until the dough pulls away from the sides but still feels slightly tacky.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.
- Punch down the dough and divide it into three equal pieces. Roll each piece into an 18 inch rope, then braid them together. Pinch the ends to seal and shape into a ring or leave as a long loaf.
- Transfer to a parchment-lined baking sheet. If using, gently tuck colored eggs into the braid. Cover loosely and let rise again for 30-45 minutes, until puffy.
- Preheat the oven to 350℉. Brush the loaf with beaten egg.
- Bake for 25-30 minutes, until golden brown and the loaf sounds hollow when tapped on the bottom.
- In a small bowl, whisk together the powdered sugar and milk until smooth.
- Drizzle the glaze over the warm bread and add sprinkles right away, if desired.
- Let the bread cool completely before slicing and serving.
Notes
- Make sure milk is at 110℉ as too much heat can kill the yeast.
- If the dough feels too sticky, add flour one tablespoon at a time.
- For a softer texture, avoid overbaking - check at the 25 minute mark.
- You can dye raw eggs before placing them in the dough for a traditional look.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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