Easter Bread Wreath Colored Eggs (Print Version)

Braided bread formed into a wreath, decorated with vibrant dyed eggs for a festive touch.

# What You'll Need:

→ Bread Dough

01 - 4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 packet (7 g) active dry yeast
04 - 1 teaspoon fine sea salt
05 - 2/3 cup warm milk (110°F)
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs, room temperature
08 - 1 teaspoon pure vanilla extract
09 - Zest of 1 lemon (optional)

→ Decoration

10 - 5-6 hard-boiled eggs, dyed
11 - 2 tablespoons whole milk
12 - 1 egg yolk
13 - 2 tablespoons pearl sugar or colored sprinkles (optional)

# How-To Steps:

01 - Whisk together flour, sugar, yeast, and salt in a large mixing bowl until thoroughly blended.
02 - In a separate bowl, combine warm milk, melted butter, eggs, vanilla extract, and lemon zest. Mix until uniform.
03 - Pour wet mixture into dry ingredients. Mix with a wooden spoon until a soft, shaggy dough begins to form.
04 - Turn dough onto a lightly floured surface. Knead for 8-10 minutes, pushing forward with the heel of your hand and folding back, until smooth and elastic.
05 - Place dough in a lightly greased bowl, turning once to coat. Cover with plastic wrap or a damp towel. Let rise in a warm, draft-free area until doubled, approximately 1 hour.
06 - Punch down risen dough gently. Divide into three equal portions. Roll each piece on the counter into a rope approximately 20 inches long, applying even pressure.
07 - Braid the three ropes together tightly, pinching ends to seal. Form the braid into a circle, connecting the ends by pinching firmly to create a continuous wreath.
08 - Transfer wreath to a parchment-lined baking sheet. Gently press dyed hard-boiled eggs between the braids at even intervals around the circle.
09 - Cover loosely with a clean towel. Let rise for 30 minutes until puffy. During the final 15 minutes, preheat oven to 350°F.
10 - Whisk egg yolk with 2 tablespoons milk until smooth. Brush generously over the bread surface, avoiding contact with the colored eggs. Sprinkle with pearl sugar if desired.
11 - Bake for 25-30 minutes until deeply golden brown and internal temperature reaches 190°F. Tent with aluminum foil after 20 minutes if browning too quickly.
12 - Remove from oven and let cool on baking sheet for 10 minutes. Transfer to a wire rack to cool completely before slicing or serving.

# Expert Tips:

01 -
  • The dough is enriched with butter and eggs, making it incredibly tender and slightly sweet without being cloying
  • It doubles as an edible centerpiece that makes your Easter table feel instantly festive
  • The braiding technique is easier than it looks, and tucking in those colorful eggs feels like magic
02 -
  • If you use raw eggs instead of hard boiled, they will cook in the oven but may still be slightly soft in the center
  • The wreath is done when an instant read thermometer inserted into the thickest part of the dough reads 190°F
  • Brushing the egg wash only on the dough, not the colored eggs, keeps the colors vibrant
03 -
  • If your kitchen is cool, let the dough rise in the oven with just the light on, the gentle heat is perfect for activating yeast
  • Roll the dough ropes on a lightly greased counter instead of floured if they keep springing back. The friction helps them hold their length.

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