Celebrate Easter with a Delicious & Festive Easter Bread
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An Easter bread is a sweet yeasted bread that is traditionally made to celebrate Easter. The recipe is super simple and made with ingredients you probably already have in your kitchen.
Easter bread is typically shaped into a braid or a round coiled loaf and decorated with the holiday symbols such as eggs or sugar crosses.
Why make this bread
- This Easter bread is a fun and tasty way to celebrate Easter with family and friends.
- And, as you can see in my video and step-by-step progress pictures, the process is simple and easy just like making any other bread dough just with braiding.
- Also, most of the ingredients to use are simple pantry staples or easy to find.
- You can make one large Easter bread like this or small individual Easter rolls dotted with an egg as well.
- Of course, leftovers can be kept for a few days at room temperature or frozen in the freezer for up to a month
Progress and timeline
- Dough preparation – 10 minutes
- Rise – 60 to 90 minutes (or overnight in the fridge)
- Roll dough – shape the loaf – 15 minutes
- Proof the bread – 45 to 60 minutes
- Bake the bread – 30 to 45 minutes
Ingredients and substitutes
- Flour – I like using bread flour for this bread. It gives a soft chew bread with a tender crust. But, for years I have made this with all-purpose flour and it works wonderfully too. So, use either bread or all-purpose flour.
- Milk – Traditionally, this bread is made with water, but in this one we use milk. You can definitely use warm water (110F). It is important that the water is warm, not hot. Hot water will kill the yeast and cold water will not activate the yeast culture.
- Instant dry yeast – I like to use instant dry because I’ve always had great success with it. If you have to use active dry yeast, you will need 2 ¼ teaspoons or one packet. And if you use fresh yeast, you will need about 21 grams. Also, it’s not necessary to activate the yeast, but I like to take the guesswork out and make sure my dough will rise.
- Sweetener – This is not necessarily a very sweet dough. Traditionally, honey is used but sugar can be used too.
- Fat – Traditionally, oil is used in this bread. I do love to use butter for the rich flavor it provides.
- Egg – Adds a lot of flavor to the bread, gives a tender crumb, and strengthens the texture. The egg is also a leavening agent that helps the bread rise.
- Dyed eggs – You can use dyed eggs or undyed of course.
Easter bread recipes
- Wet ingredients – In the bowl of a stand mixer with the dough hook attachment, combine warm milk (110 F), yeast, sugar, and eggs.
- Dry ingredients – Add the bread flour followed by the salt. Combine on medium-high speed for 3 to 5 minutes.
- Butter – Next, add the room temperature butter and continue to knead for 15 to 18 minutes on medium-low speed.
Pro tip – The dough will be very soft, but do not add more flour, otherwise, you will have dense bread. - Rise – When the dough is soft and shiny, but still slightly sticky, shape it into a ball. Then, place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap. Then, leave in a warm place. And let rise for 60 to 90 minutes until doubles in volume.
Pro tip – In winter, you may need 90 minutes or more. But in summer, the dough may double in 45 minutes. If you can’t attend to it at that moment, punch, reshape, and let double in volume again.
- Divide – Transfer to a well-dusted work surface. Press down and shape it into a log. You can divide the dough into two small loaves. Then, divide the dough into 3 portions.
Pro tip – I use a weighing scale to measure the dough but, you can keep them approximate as well. - Ropes – Shape each into a ball. If necessary, let rest for 5 to 10 minutes. Roll each ball with a rolling pin on an un-floured work surface. Then, roll like jelly roll into a rope about 18 inches long (see video)
Pro tip – You can also just stretch the dough into a rope but this method will give a better texture without air pockets.
- 3 strand braid – Place all three long strands so they intersect in the middle. Then, braid from the center to the bottom. Flip the dough and braid from the center to the bottom on the other side too.
Pro tip – This braid is similar to braiding your hair – starting from the middle towards the ends makes it easier, prettier, and less complicated.
- Proof – Place on a baking tray. Next, place the eggs over the bread. Cover with plastic wrap or clean kitchen cloth and let proof for 30 to 45 minutes.
Pro tip – Spray the plastic wrap with oil to prevent it from sticking to the bread. - Oven – 20 minutes before baking, preheat the oven to 350°F /177°C / Gas Mark 4
- Eggswash – Brush the bread with a beaten egg. Sprinkle with pearl sugar.
Pro tip – Egg wash is a full egg with 2 tbsp of water, milk, or cream. - Bake – Brush the bread with a beaten egg. Then, bake each loaf on the center rack of the oven for 35 to 40 minutes.
Pro tip – Alternatively, if you make two smaller loaves bake them for a shorter time 20 to 25 minutes each. - Cool – Remove and let cool on a wire rack for 5 minutes. Then, cover them with a clean kitchen cloth to keep them soft.
Pro tip – Do not leave the loaf on the tray for too long as the steam will make the bread soggy on the bottom. Covering the bread with a cloth will help the bread retain moisture and prevent it from drying out. - Enjoy!
Tips for Success
- Measure all ingredients ahead of time, so you don’t forget anything at the last minute.
- For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
- The liquid (milk or water) must be warm (not hot) – about 110F. If the liquid is too hot, it will kill the yeast. Similarly, if the liquid is too cold, it will not activate the yeast.
- Most yeasts have a long shelf life, but they can get ruined. Always check the expiry date on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand for 5 minutes. If it gets foamy the yeast is good to go. If not, it’s best to buy fresh yeast or check the temperature of the milk.
- Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour and then add the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing. Often, it will give you soft puffy bread. So, don’t be tempted to add more flour than mentioned in the recipe.
- Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker.
- Leave the dough at room temperature to rise until doubles in volume. While not recommended, when in haste, you can place it in a warm (30 C / 75 F- not hotter) oven this will expedite the rise.
- Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
- Always preheat the oven for at least 10 minutes before you place the bread in or the low temperature will spread the dough too much.
Creative ways to serve Easter bread
Easter bread, often adorned with colorful Easter eggs, is a delightful and festive treat. Here are some creative ways to serve Easter bread with Easter eggs:
- Nest of Eggs: Arrange the Easter bread in the shape of a nest, with the bread forming the outer ring and the colorful Easter eggs nestled in the center. You can use green-tinted coconut flakes to mimic grass around the nest.
- Bread Basket: Transform your Easter bread into a bread basket by hollowing out the center. Place boiled and decorated Easter eggs inside the bread basket, filling it to the brim with colorful eggs.
- Easter Bread Wreath: Shape the Easter bread into a wreath and place dyed Easter eggs around the circle. This makes for a beautiful and edible centerpiece for your Easter table.
- Bunny Burrow: Carve out a small section of the Easter bread and create a little “burrow” for a chocolate Easter bunny or a toy bunny. Surround the burrow with dyed eggs for a playful display.
- Easter Egg Garden: Arrange your Easter bread on a platter, and use icing or frosting to create a garden scene on the bread. Place Easter eggs with small flowers made from frosting or edible flowers in the “garden.”
- Easter Egg Toppers: Slice your Easter bread into individual servings and place a small Easter egg on top of each slice as a decorative and delicious topper.
- Easter Bread and Dip: Serve your Easter bread with a colorful dip, like a fruity yogurt dip or a sweet cream cheese dip. Place the eggs around the dip as edible decorations.
- Easter Bread and Fruit: Pair slices of Easter bread with fresh fruit, such as berries and citrus slices, arranged in a colorful and artistic pattern on the plate.
- Egg Salad Stuffed Bread: Hollow out a portion of the Easter bread and fill it with egg salad or a similar creamy filling. Decorate the top with dyed Easter eggs for a unique and savory twist.
- Mini Easter Bread Bites: Transform your Easter bread into bite-sized pieces, each topped with a small piece of colored Easter egg. These mini treats are perfect for snacking.
- Easter Bread French Toast: Use slices of Easter bread to make French toast for a special Easter brunch. Top the French toast with a drizzle of maple syrup and a sprinkle of powdered sugar.
- Easter Bread Pudding: Cube the Easter bread and use it as the base for a delicious bread pudding. Add raisins, cinnamon, and a custard mixture, and bake until it’s golden brown and delicious.
- Easter Bread Trifle: Layer cubes of Easter bread, custard, whipped cream, and fresh berries in a trifle dish. Decorate the top with halved Easter eggs for a stunning dessert.
Frequently asked questions
How long can you keep this bread?
You can keep this bread at room temperature for 2 days. You can even freeze it for up to a month.
Do you use raw or boiled eggs in this Easter bread?
You can use both raw or boiled eggs in this bread. I personally prefer to use raw eggs because they cook during baking. I find that boiled eggs tend to overbake in the baking process.
How to color easter eggs?
Add a few drops of food color to a cup of water with 1 tsp of vinegar. Soak the eggs in the colored water for 5 to 7 minutes. Take it out and use the same to dye more eggs. You can do this process with as many eggs or colors as you need.
Easter Bread Recipe
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 350°F /177°C / Gas Mark 4
Calories: 130kcal
Adjust Servings Here: 1 Roll
Description
An Easter bread is a sweet yeasted bread that is traditionally made to celebrate Easter. The recipe is super simple and made with ingredients you probably already have in your kitchen.
Video
Ingredients
Total dough – 1020 grams
- 240 grams (1 cups) Warm milk (110F)
- 100 grams (2 med) Eggs (large)
- 9 g (2¼ tsp) Instant dry yeast ((or 21 g bakers fresh yeast))
- 60 grams (4 tbsp) Sugar (or less)
- 60 grams (5 tbsp) Butter
- 500 grams (4 cups) Bread flour ((or all-purpose flour))
- 9 grams (1¼ tsp) Salt
- 6 large Dyed Eggs
Instructions
- Wet ingredients – In the bowl of a stand mixer with the dough hook attachment, combine warm milk (110 F), yeast, sugar, and eggs.240 grams Warm milk, 100 grams Eggs, 9 g Instant dry yeast, 60 grams Sugar
- Dry ingredients – Add the bread flour followed by the salt. Combine on medium-high speed for 3 to 5 minutes.500 grams Bread flour, 9 grams Salt
- Butter – Next, add the room temperature butter and continue to knead for 15 to 18 minutes on medium-low speed. Pro tip – The dough will be very soft, but do not add more flour, otherwise you will have dense bread.60 grams Butter
- Rise – When the dough is soft and shiny, but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap. Then, leave in a warm place. And let rise for 60 to 90 minutes until doubles in volume. Pro tip – In winter, you may need 90 minutes or more. But in summer, the dough may double in 45 minutes. If you can't attend to it at that moment, punch, reshape, and let double in volume again.
- Divide – Transfer to a well-dusted work surface. Press down and shape it into a log. You can divide the dough into two small loaves. Then, divide the dough into 3 portions.Pro tip – I use a weighing scale to measure the dough but, you can keep them approximate as well.
- Ropes – Shape each into a ball. If necessary, let rest for 5 to 10 minutes. Roll each ball with a rolling pin on an un-floured work surface. Then, roll like jelly roll into a rope about 18 inches long (see video).Pro tip – You can also just stretch the dough into a rope but this method will give a better texture without air pockets.
- 3 strand braid – Place all three long strands so they intersect in the middle. Then, braid from the center to the bottom. Flip the dough and braid from the center to the bottom on the other side too.Pro tip – This braid is similar to braiding your hair – starting from the middle towards the ends makes it easier, prettier, and less complicated.
- Proof – Place on a baking tray. Next, place the eggs on the bread. And cover with plastic wrap or clean kitchen cloth and let proof for 30 to 45 minutes.Pro tip – Spray the plastic wrap with oil to prevent it from sticking to the bread.
- Oven – 20 minutes before baking, preheat the oven to 350°F /177°C / Gas Mark 4
- Eggswash – Brush the bread with a beaten egg. Sprinkle with pearl sugar. Pro tip – Egg wash is a full egg with 2 tbsp of water, milk, or cream.
- Bake – Brush the bread with a beaten egg. Then, bake each loaf on the center rack of the oven for 35 to 40 minutes.Pro tip – Alternatively, if you make two smaller loaves bake them for a shorter time 20 to 25 minutes each.
- Cool – Remove and let cool on a wire rack for 5 minutes. Then, cover them with a clean kitchen cloth to keep them soft.Pro tip – Do not leave the loaf on the tray for too long as the steam will make the bread soggy on the bottom. Covering the bread with a cloth will help the bread retain moisture and prevent it from drying out.
- Enjoy!
Recipe Notes & Tips
- Measure all ingredients ahead of time, so you don’t forget anything at the last minute.
- For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
- The liquid (milk or water) must be warm (not hot) – about 110F. If the liquid is too hot, it will kill the yeast. Similarly, if the liquid is too cold, it will not activate the yeast.
- Most yeasts have a long shelf life, but they can get ruined. Always check the expiry date on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand for 5 minutes. If it gets foamy the yeast is good to go. If not, it’s best to buy fresh yeast or check the temperature of the milk.
- Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour and then add the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing. Often, it will give you soft puffy bread. So, don’t be tempted to add more flour than mentioned in the recipe.
- Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker.
- Leave the dough at room temperature to rise until doubles in volume. While not recommended, when in haste, you can place it in a warm (30 C / 75 F- not hotter) oven this will expedite the rise.
- Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
- Always preheat the oven for at least 10 minutes before you place the bread in or the low temperature will spread the dough too much.
- Overnight Easter bread – The dough can be prepared a day in advance. Proof it for an hour on the counter then punch down and let the dough rest in the fridge overnight. Overnight proofing is a great way to add flavor to the bagels. The next day, let the dough come to room temperature before you shape and bake them.
- Storing this bread – These loaves do freeze beautifully. Cool the baked loaves then place them in a freezer-safe storage bag. These can be frozen for up to a month. I like to slice my challah so my kids use a few slices at a time.
- Kneading the dough – If possible use an electric mixer because the dough is soft and sticky.
- Bread machine – this dough can be easily made in a bread machine. Pour all ingredients into the pan set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes – continue with the recipe as shown above.
Inspired by –
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Nutrition Facts
Easter Bread Recipe
Amount per Serving
Calories
130
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
5
%
Cholesterol
16
mg
5
%
Sodium
240
mg
10
%
Potassium
41
mg
1
%
Carbohydrates
24
g
8
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
4
g
8
%
Vitamin A
24
IU
0
%
Calcium
6
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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