Easter Bread

By March 29, 2013 April 12th, 2014 4 Comments
Happy Easter, friends.

The eggs are hard-boiled and then put in the dough to bake.  Isn’t that just the coolest?

Easter Bread:
Hard boil 5-6 eggs
Dye them

Sweet Dough:
2/3 cup whole milk 
5 tablespoons sugar, divided 
1 3/4 teaspoons active dry yeast (from one 1/4-ounce envelope) 
2 large eggs, room temperature 
2 3/4 cups unbleached all-purpose flour 
1 teaspoon kosher salt 1/2 cup 

(1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted

In Mixer:
Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110°–115°. 
Transfer milk to a 2-cup measuring cup; stir in 1 Tbsp. sugar. 
Sprinkle yeast over milk and whisk to blend. 
Let sit until yeast is foamy, about 5 minutes. 
Add 2 eggs; whisk until smooth. 
Combine remaining 4 Tbsp. sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. 

Add milk & yeast mixture 
With mixer running, add 1/2 cup room-temperature butter
Mix on medium speed for 1 minute 
Knead on medium-high speed until dough is soft and silky, about 5 minutes. 
Brush top of dough with remaining melted butter; cover with plastic wrap.

Let rise to about double.

Line a large baking sheet with parchment paper (or spray baking sheet) 
Punch down dough 
Divide into 3 equal pieces. With lightly floured hands, roll each piece on a lightly floured surface into a 16-inch-long rope with tapered ends. (If dough begins to bounce back, cover with a kitchen towel and let rest for 10 minutes to allow dough to relax.) 

Arrange ropes side by side lengthwise on prepared sheet. 
Pinch top ends together. 
Braid dough. 
Pinch bottom ends together to secure (braided loaf will be about 12 inches long). 
Tuck dyed eggs between braids, spacing evenly. 
Loosely cover with plastic wrap or a kitchen towel. 
Let rise in a warm, draft-free area until puffed but not doubled in size, 45–50 minutes. 
Arrange a rack in middle of oven; preheat to 375°. 
Whisk remaining egg with 2 tsp. warm water in a small bowl. (optional)
Avoiding dyed eggs, brush dough all over with egg wash. 

Bake until bread is golden brown. 
Let cool on a wire rack. 
Serve warm or at room temperature. 

DO AHEAD: Can be made 1 day ahead. Cover dough with plastic; chill. Let dough rise in a warm, draft-free area until doubled in size, 1–1 1/2 hours (or 2–2 1/2 hours if dough has been refrigerated).

From Bon Appetit Easter bread recipe

May you have a beautiful Easter holiday.  May the bunny visit, leave eggs, bunny poops (or is that just my house?) and some jelly beans.  
More importantly, “As I have loved you, love one another.”  
Beautiful Life of Christ clips to watch HERE.  My kids love them. 


  • Your Easter bread is gorgeous. I’ve heard the Babycakes cookbook is great for gluten free baked goods. There is a Babycakes store in NYC and I love it and I’m not gluten free. Ha.

  • Jess says:

    The bread looks fabulous~ so festive! Thanks for the recipe 🙂

  • Julia Tomiak says:

    Wild! Baking the eggs with the bread. Makes a very festive holiday loaf. Thanks for sharing, and I hope you had a wonderful Easter.
    No bunny poop here 😉

  • Andrea says:

    Besides baking the eggs in the bread, I learned this year that you can bake the eggs instead of boiling them. They are also supposed to be easier to peel. Put them in muffin tins, bake 25 minutes at 325 degrees.

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