Easter Bread with Eggs (Print Version)

Soft braided loaf featuring vanilla, citrus zest, and vibrant colored eggs for a festive touch.

# What You'll Need:

→ Dough

01 - 4 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1 packet (2 1/4 tsp) active dry yeast
04 - 1/2 cup whole milk, lukewarm
05 - 1/4 cup unsalted butter, melted
06 - 3 large eggs, room temperature
07 - 1/2 tsp salt
08 - 1 tsp vanilla extract
09 - Zest of 1 lemon or orange

→ Decoration

10 - 5-6 raw eggs, dyed with food coloring
11 - 1 egg yolk, beaten
12 - 1 tbsp milk
13 - Colored sprinkles (optional)

# How-To Steps:

01 - Combine lukewarm milk with 1 tablespoon of sugar and the yeast in a small bowl. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy and active.
02 - Whisk together flour, remaining sugar, and salt in a large mixing bowl. Add the yeast mixture, melted butter, eggs, vanilla extract, and citrus zest to the dry ingredients.
03 - Mix until a soft dough forms, then turn onto a floured surface. Knead vigorously for 8-10 minutes until the dough becomes smooth, elastic, and springs back when pressed.
04 - Place the dough in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free area for 1 to 1.5 hours until doubled in size.
05 - Punch down the risen dough and divide into 3 equal pieces. Roll each piece into a 16-inch rope, then braid the ropes together. Form into a ring or leave as a straight braid, pinching ends to seal.
06 - Transfer the braid to a parchment-lined baking sheet. Gently nestle the dyed raw eggs into the braids, spacing them evenly. Cover and let rise for another 30-45 minutes until puffy.
07 - Preheat oven to 350°F while the dough completes its second rise.
08 - Whisk the egg yolk with milk to create an egg wash. Brush the bread generously with the mixture, being careful to avoid brushing the colored eggs. Add sprinkles if desired.
09 - Bake for 28-32 minutes until the bread achieves a deep golden brown color and sounds hollow when tapped on the bottom. Tent loosely with foil if browning too quickly.
10 - Transfer the bread to a wire rack and allow to cool completely before slicing or serving. The eggs nestled inside will be hard-cooked.

# Expert Tips:

01 -
  • The dough is impossibly soft, like eating a cloud that happens to be bread
  • Those colorful eggs nestled in the braid make everyone smile before they even take a bite
  • The vanilla and citrus perfume your entire kitchen while it bakes
02 -
  • The eggs placed raw will cook to a perfect hard-boiled consistency in the oven
  • If you prefer your eggs softer, use pre-boiled colored eggs instead
  • This dough is forgiving but it absolutely needs that full rising time
03 -
  • Use kitchen twine to help you keep the braid tight and even if you are new to this technique
  • Brush the bread a second time with egg wash halfway through baking for extra shine

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