Easter Bread
This homemade Easter Bread is soft, lightly sweet, and beautifully braided with colorful eggs nestled on top for a classic and festive Easter centerpiece.
Servings: 10 servings
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.
