Braided Easter Bread Recipe

Holidays deserve a special breakfast. This vanilla scented, Braided Easter Bread Recipe is  tender, slightly sweet and perfect for a holiday morning!

Braided Easter Bread Recipe | Tender, sweet, eggy bread that's perfect for any occasion!

Braided Easter Bread Recipe

When I decided to make a braided bread for Easter morning, my first thought was to plait in some dyed Easter eggs for a festive touch. Nick would be coming home for the holiday, but 16 servings would still take more than a couple days to disappear.  Plus, I was a bit concerned that those hard boiled eggs could go funky. So I nixed that addition.

Braided Easter Bread Recipe | Tender, sweet, eggy bread that's perfect for any occasion!Braiding Dough

I love braiding dough, but once again, pulling off a wreath gave me some pause. The last round, braided loaf I baked up was a Finnish Pulla. A bow made of dough covered the juncture where the 6 strands joined, nicely camouflaging the amateur finishing.  No such luck this time as a bow was apropos for Christmas, but not so much for Easter. I did my best and will admit to weaving and unweaving the strands a couple of times! I think it turned out OK. Definitely a massive loaf!Braided Easter Bread Recipe

 A Heavenly Aroma

My kitchen filled with the yeasty scent of freshly baked bread as the dough puffed up to it’s gargantuan size! When Bill declared his first slice was “ridiculously good,” I had  my verdict. Even with my haphazard connection of the strands, this eggy Easter bread was a home run! And we’re making some awesome French toast with the leftovers.

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Braided Easter Bread Recipe | Tender, sweet, eggy bread that's perfect for any occasion!

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Braided Easter Bread Recipe

Serves 1 loaf or 16 servings     adjust servings

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr

A braided Easter egg bread formed into a wreath. Dough recipe adapted from Allrecipes.com.

Ingredients

  • 1/2 cup sugar
  • 2 packages (1/4 ounce each) instant yeast (I use Red Star Platinum yeast)
  • 1 tablespoon vanilla
  • 1 teaspoon salt
  • 6 to 6-1/2 cups all-purpose flour
  • 1-1/2 cups milk
  • 6 tablespoons butter, cubed (plus extra to grease your bowl)
  • 4 eggs
  • 2 tablespoons water
  • Sanding sugar, optional

Instructions

  1. In a large bowl or bowl of your mixer, mix sugar, yeast, salt and 2 cups of the flour.
  2. In the microwave, heat milk and butter to about 120 degrees (if it gets too hot, just let cool before adding). Add to dry ingredients and mix until the dry ingredients are incorporated. Add 3 eggs and vanilla then beat on high 2 minutes.
  3. Switch whisk for the dough hook. Mix in enough remaining flour to form a soft dough (dough will be sticky). Knead with the dough hook about 4-5 minutes or knead by hand up to 8 minutes.
  4. Place dough in a greased bowl, turning once to grease the top. Cover the bowl with plastic wrap and let rise in a warm place until doubled, about 45 minutes.
  5. Punch down dough. Turn onto a lightly floured surface; divide into thirds (I weighed my pieces on a kitchen scale to divide evenly). Roll each portion into a 24-inch long rope. Place ropes on a parchment lined baking sheet and braid. Bring ends together to form a ring. Pinch ends together to seal.
  6. Cover with a light kitchen towel and let rise in a warm place until doubled, about 20 minutes. Preheat oven to 375°.
  7. In a bowl, whisk remaining egg and water and carefully brush over dough. Bake 25-30 minutes or until golden brown. (If you'd like, at the halfway point, brush with more glaze to get any areas that have risen up from the heat).

by

Recipe Notes

Total time does not include proofing times.
Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 4394kcal Calories from fat 955
% Daily Value
Total Fat 106g163%
Saturated Fat 57g285%
Transfat 3g
Cholesterol 860mg287%
Sodium 2763mg115%
Carbohydrate 722g241%
Dietary Fiber 25g100%
Sugars 123g
Protein 120g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories2000
Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g
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Note: This post may contain affiliate links; view my Disclosure Policy for details.  I earn a small percentage from any purchase you make by clicking on these links. This helps me keep my kitchen stocked with butter and chocolate!

Comments

  1. Liz, thanks for sharing this yummy bread perfect for this period of the year.
    Love

  2. Looks so inviting! The soft tender crumb and nicely golden crust remind me of heavenly Brioche.

  3. A family favorite! I just love making Easter bread you braided it perfectly! I always add anise flavoring to our and then grandma frosted it. This is perfect to toast later!

  4. Spectacular! This would be the star of any holiday table:@)

  5. This looks so delicious! Your braiding is perfect. I need to try this!

  6. You are a master weaver, Liz! What a gorgeous loaf. I have woven bread for a Portuguese sweet bread recipe I have. There is something amazingly beautiful about woven, risen dough. I def. need to try your beautiful recipe for Easter. xo

  7. This is so pretty! I’ve made a few braided loaves in my time but they never look as good as yours; mine always end up lopsided. I’m definitely itching to get in the kitchen and try this 🙂

  8. Baking goods for special occasions is indeed fun! I just got a nice and unique banana bread recipe from Katie of Good Life Eats (http://www.goodlifeeats.com/coconut-lime-banana-bread-with-lime-glaze) and an authentic Italian bread recipe from Nonna Box (http://blog.nonnabox.com/authentic-italian-bread-recipe/) a few months ago, and now your beautiful braided Easter bread. I’m really set for Easter baking now. Thanks so much for the recipe! 😀

  9. This looks amazing. Beautiful picture as well.

  10. Wow Liz, what a beautiful braided bread…and so perfect. This is indeed a perfect treat for Easter…beautifully done!
    Have a wonderful week 🙂

  11. This looks seriously amazing. I love everything about it!

  12. This is a massive, and gorgeous loaf. Love the vanilla in the dough. In our house this would last about 2 days!

  13. So pretty, Liz! Your braid is absolute perfection, as always! 🙂

  14. It’s absolutely outstanding, Liz. You did a great job and the texture looks wonderful. We’ve been invited to an Easter lunch so this is definitely on my list of something to bring.

  15. Can never resist bread! And what a neat loaf you’ve baked — this is beautiful! Love its shape, and I’ll bet the flavor is superb. Thanks!

  16. Stunning bread! Is there anything you can’t do? 😛 😉 Have a lovely day, Liz.

  17. SO pretty and fluffy!

  18. Mouthwatering! Thank you for sharing!

  19. What a stunning loaf!

  20. That bread is beautiful and would suit the best Easter table. I think I’ll give it a try.

  21. noah greene says:

    This is legitimately called Challah. It’s a Jewish yeast bread made for Shabbat. So no, not “Braided Easter Bread”. However, feel free to make it. Just…call it by what it’s meant to be called and stop stealing other religions ceremonial foods for your own.

    All the best,

    Your neighborhood Jew.

    • All sorts of cultures have braided egg breads (think Finnish Pulla)—and this one, especially baked with hard boiled eggs, is perfect for Easter. And it was also my understanding that challah should be made without butter for a kosher kitchen. So this really is NOT a true challah, just braided like one 🙂

  22. This bread is a show-stopper!

  23. ‘Tis a beauty! Love your gourmet curled butter bits, too =)

  24. How beautiful!!! Love how goldenlicious this Easter bread is… Wishing you a very Happy Easter, Liz!!!!!

  25. Wow. What a GORGEOUS loaf Liz!!! Of course, we should’ve expected this, from a pro baker like you:):):) Awesome bread. Really. Awesome.
    Thank you for a delicious alternative to the classic Greek tsoureki:)
    Hugs,
    Mirella and Panos

Trackbacks

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