Easter Bread Wreath Colored Eggs (Print Version)

Braided bread wreath baked with vibrant colored eggs, offering a festive and slightly sweet centerpiece.

# What You'll Need:

→ Dough

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

→ Decoration

10 - 5-6 dyed raw eggs
11 - 2 tbsp milk for egg wash
12 - 1 tbsp granulated sugar (optional)

# How-To Steps:

01 - Dissolve yeast in lukewarm milk with 1 tablespoon sugar. Let stand 5-10 minutes until foamy and activated.
02 - In a large mixing bowl, whisk together flour, remaining sugar, salt, and lemon zest until evenly blended.
03 - Pour yeast mixture, melted butter, eggs, and vanilla into dry ingredients. Mix until a soft, sticky dough forms.
04 - Knead dough by hand on a floured surface or with a stand mixer using a dough hook for 8-10 minutes until smooth and elastic.
05 - Place dough in a greased bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 1 to 1.5 hours.
06 - Punch down risen dough. Divide into three equal portions. Roll each into a 20-inch rope, tapering ends slightly.
07 - Braid the three ropes together tightly. Shape braid into a circle, pinching ends together to seal. Transfer to a parchment-lined baking sheet.
08 - Gently press dyed raw eggs into the braid at even intervals, nestling them securely into the dough folds.
09 - Cover loosely with a towel and let rise for 30-45 minutes until puffy and slightly expanded.
10 - Preheat oven to 350°F. Brush dough surface with milk, avoiding the eggs. Sprinkle with sugar if desired for extra sweetness.
11 - Bake for 25-30 minutes until deep golden brown and hollow-sounding when tapped. Eggs will cook completely during baking.
12 - Transfer wreath to a wire rack. Cool completely before slicing. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The dough becomes impossibly tender, almost like a brioche but easier to manage
  • Those baked eggs nestled in the braid make every slice feel like opening a tiny present
  • Your house will smell like lemon and vanilla for hours
02 -
  • Raw eggs work best here because they cook perfectly during the 30 minute baking time
  • The dough is ready to braid when it passes the windowpane test, stretching thin without tearing
  • Lemon zest is essential, not optional, for that authentic Easter flavor profile
03 -
  • Use gel food coloring for the most vibrant egg colors that will not bleed into the dough
  • If your wreath starts browning too quickly, tent it loosely with foil for the last 10 minutes

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