Braided Easter Bread is a traditional, beautiful, and slightly sweet bread, often served during Easter celebrations. Its soft and fluffy texture is complemented by a delicate sweetness, making it perfect for breakfast, brunch, or as a festive centerpiece for your Easter table. The colorful dyed eggs tucked into the braid symbolize new life, making this bread both delicious and symbolic.
Ingredients:
- 3½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 package (2¼ teaspoons) active dry yeast
- 1 teaspoon salt
- ½ cup whole milk
- ¼ cup unsalted butter
- ¼ cup water
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional, for extra flavor)
- 4-5 colored Easter eggs (uncooked and dyed)
- 1 tablespoon milk (for brushing)
- Sprinkles (optional, for decoration)
Instructions:
- Prepare the yeast:
- In a small bowl, mix the warm water (about 110°F/45°C) with a pinch of sugar and the yeast. Let it sit for about 5-10 minutes until the mixture becomes frothy.
- Heat the milk mixture:
- In a small saucepan, combine the milk and butter and heat gently over low heat until the butter is melted. Remove from heat and let it cool slightly. You want the mixture to be warm but not hot (around 110°F).
- Make the dough:
- In a large bowl, combine 1 cup of flour, sugar, salt, and lemon zest (if using). Add the yeast mixture, warm milk mixture, eggs, and vanilla extract. Mix until smooth.
- Gradually add the remaining flour, ½ cup at a time, until a soft dough forms. The dough should be slightly sticky but manageable.
- Knead the dough:
- Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. Add a little more flour if necessary, but avoid adding too much to keep the dough soft.
- Let the dough rise:
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Form the braid:
- Once the dough has risen, punch it down and divide it into three equal pieces. Roll each piece into a long rope, about 16-18 inches long.
- Braid the three ropes together, pinching the ends to seal. Carefully transfer the braid to a parchment-lined baking sheet and form it into a circle, tucking the ends underneath.
- Add the eggs:
- Gently nestle the colored, uncooked eggs into the spaces between the braid (they will cook along with the bread in the oven).
- Second rise:
- Cover the braided dough with a kitchen towel and let it rise again in a warm place for about 30-40 minutes.
- Preheat the oven:
- Preheat your oven to 350°F (175°C).
- Brush and bake:
- Brush the risen dough with a little milk and, if desired, sprinkle with colorful sprinkles for decoration.
- Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cool and serve:
- Allow the Braided Easter Bread to cool slightly before serving. You can enjoy it plain, with butter, or even with a little honey.
This festive Braided Easter Bread is perfect for celebrating with family and friends. The soft, slightly sweet bread is ideal for Easter brunch or as a centerpiece for your holiday table!
