Easter Bread

Homemade Easter bread is one of the oldest holiday traditions for very good reason. If you've never heard of this Easter tradition, allow me to introduce you. A sweetened, yeasted dough incorporates colored eggs baked right into the bread, resulting in a soft and fluffy bread that is just as adorable to look at as it is incredible to eat. Serve it as the perfect festive centerpiece to your Easter brunch, or as a colorful addition to your Easter dessert spread! If you have any leftover dyed eggs (or are looking for a fun baking project to get the kids involved), then this bread is the ideal holiday activity to celebrate every year.

What People Are Saying:
"First making this bread. Big hit at our Easter brunch. Everyone loved it. Definitely will be making it again.🥰" - Lilski

How To Make Easter Bread

INGREDIENTS

• Dough: This bread is made from a sweetened, yeasted dough, similar to brioche, made out of whole milk, granulated sugar, active dry yeast, all-purpose flour, kosher salt, 2 large eggs, and butter. It does take some time to rise (around 2 hours in total), but while you're waiting for it to double is the perfect time to dye your eggs!
• Large Eggs: Eggs are going to be important in this recipe in several different ways. For one, they are essential to the dough, lending structure, protein, and moisture. They pull double duty in aesthetics. The dyed Easter eggs help create the iconic nearly nest-like look that separates this Easter classic from just another holiday sweet, while also helping to give a golden brown sheen to the crust, through the egg wash.
• Egg Dye: Never dyed eggs before? This is the most adorable excuse to give it a try. All you need is distilled white vinegar and food coloring to make your colorful eggs. We went with pink and blue for a pastel look, but feel free to choose whatever colors your heart desires. Not a fan of food coloring? Try out our recipe for natural egg dye instead!

STEP-BY-STEP INSTRUCTIONS

Because we are making a rising dough, the first thing we need to do is bloom the yeast. In a small bowl or liquid measuring cup, stir to combine milk and granulated sugar, then sprinkle the yeast on top and set aside for about 8 minutes until frothy—this is how you know the yeast is alive and active.

Then, in the large bowl of a stand mixer fitted with a dough hook, beat together flour, salt, and the remaining sugar. Once combined, add in the bloomed yeast mixture and 2 eggs. Continue to beat the mixture for about 5 minutes, until a very soft dough forms. Then increase the speed of the mixer up to medium-high and add in the butter 1 Tbsp. at a time, beating well after each addition, until the dough begins to pull away from the sides of the bowl. This should take about 15 minutes.

Transfer the dough to a clean, greased bowl and cover with a clean kitchen towel, then set it aside to rise in a warm spot in your kitchen for about 1 to 1 ½ hours. You will know your first rise is done when the dough has roughly doubled in size.

As the dough rises, divide 1 cup of boiling water between two bowls, and add 1 tsp. of vinegar and desired food coloring to each bowl. Add the remaining eggs, one at a time, into your dyes and let sit for 5 to 10 minutes depending on your desired color. Then, using a slotted spoon, remove the eggs from the dyes and set them aside on a wire rack set in a baking sheet.

Preheat your oven and line a large baking sheet with parchment. Then, turn the dough out onto a lightly floured surface and divide it into 3 roughly equal portions. Roll each piece into a rope of 16” and place each side by side. Pinch the top ends of the ropes together and then tightly braid the ropes together. Once you finish the braid, bring the end of the braid together to form a circle and pinch the ends together to close.

Press the dyed eyes into the dough at equal intervals, then cover the dough with a clean kitchen towel and allow to rise again for about 30 minutes, again until it has doubled in size.

Once double, brush the top of the dough with an egg wash and top with sprinkles if using. Then place the dough into the oven and bake for about 30 minutes until golden brown. Remove the bread from the oven and set it aside to cool slightly before serving.

The full list of ingredients and instructions can be found in the recipe below.

The Easter Bread Tradition

An Italian and Greek tradition, this bread is one of the oldest food traditions when it comes to celebrating Easter. The origins are uncertain, but some say this tradition could have been started as early as the 12th century. The bread varies in its symbolism based on the shape—when baked into a wreath, the bread is supposed to symbolize the crown of thorns. When braided into three long pieces, the dough represents the Holy Trinity. Although the exact origin of the bread is uncertain, one thing is for sure: this bread is an easy, festive addition to any Easter spread.

Recipe Tips

• Let the dough rise until doubled in size. This will most likely take around 1 hr to 1 1/2 hours—make sure to place your dough in a covered, greased bowl in a warm spot for the best rising conditions.
• No need to cook your eggs beforehand. Yes, we're dying raw eggs for this recipe. No stress—the eggs will cook in the oven (no explosions here), and the dye will take perfectly to the raw eggs.
• Punch down your dough! After your dough has doubled in size and before braiding, punch down your dough to expel any excess air.

How To Decorate Easter Bread

While the dyed Easter eggs are the most striking decoration, I also opted to make mine even more festive by adding sprinkles on top, but that's completely optional. If you're going for a classic presentation, your dyed eggs will still be plenty eye-catching all on their own.

Storage

To store any leftover Easter bread, first remove the eggs from the center and place them in an airtight container in the fridge for 3 to 4 days. The bread can be stored in an airtight container either at room temperature for 4 to 5 days, or in the freezer for up to 2 months.