Easter Bread

Celebrate the joy of spring with this delightful Easter Bread, a traditional sweet yeast bread that’s as festive as it is delicious. Braided into a stunning wreath and adorned with vibrant dyed eggs, this show-stopping treat is enriched with the delicate flavors of vanilla and fresh lemon zest, making it light, flavorful, and perfect for Easter brunch. Made with pantry staples like all-purpose flour, sugar, and eggs, this tender bread also features a shiny golden crust, thanks to an egg wash and optional colorful sprinkles for extra flair. With a soft, pillowy texture achieved through careful kneading and rising, this bread combines time-honored techniques with a touch of artistry. Pair it with coffee or tea, and let it take center stage on your holiday table!

Nutriscore Rating: 65/100

Prep Time:120 mins

Cook Time:30 mins

Total Time:150 mins

Servings: 12

Ingredients

• 4.5 cups All-purpose flour
• 0.75 cups Granulated sugar
• 1 packet Active dry yeast
• 1 cups Whole milk
• 0.25 cups Unsalted butter
• 3 pieces Large eggs
• 1 teaspoons Pure vanilla extract
• 1 tablespoons Grated lemon zest
• 1 teaspoons Salt
• 6 pieces Eggs (uncooked, dyed for decoration)
• 1 batch Egg wash (1 egg beaten with 1 tablespoon of water)
• 0.25 cups Sprinkles (optional)

Directions

Step 1

In a small bowl, heat the milk until warm (about 110°F/43°C). Sprinkle the yeast over the milk and add 1 teaspoon of sugar. Let it sit for 5-10 minutes until it becomes frothy.

Step 2

In a small saucepan, melt the butter over low heat. Let it cool slightly and then set aside.

Step 3

In a large mixing bowl, combine 4 cups of flour, the remaining sugar, salt, and lemon zest.

Step 4

In a separate bowl, beat the eggs and mix in vanilla extract. Add the yeast mixture, the cooled melted butter, and the egg mixture into the flour. Stir together until a sticky dough forms.

Step 5

Transfer the dough to a lightly floured surface. Knead it for about 8-10 minutes, adding the remaining 1/2 cup of flour only if necessary, until the dough is smooth and elastic.

Step 6

Place the dough in a lightly oiled bowl. Cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for about 1 hour or until doubled in size.

Step 7

Punch down the dough and transfer it to a floured surface. Divide it into three equal portions and roll each portion into a long rope about 20 inches in length.

Step 8

Pinch the ends of the three ropes together and braid the ropes. Form the braid into a circle and pinch the ends together to seal.

Step 9

Place the braided circle on a parchment-lined baking sheet. Gently tuck the dyed eggs into the braid, spacing them evenly around the ring, pressing them slightly into the dough.

Step 10

Cover the dough with a kitchen towel and allow it to rise for 30 minutes.

Step 11

Preheat the oven to 350°F (175°C). Brush the bread with egg wash and sprinkle with optional sprinkles for decoration.

Step 12

Bake for 25-30 minutes, or until the bread is golden brown and cooked through. Let it cool on a wire rack before serving.

Nutrition Facts

Serving size	1550.9 grams (1550.9g)

Amount per serving	% Daily Value*
Calories	3931

Total Fat 92.40g	118%
Saturated Fat 36.90g	185%
Polyunsaturated Fat 0.30g
Cholesterol 1951mg	650%
Sodium 3123mg	136%
Total Carbohydrate 638.90g	232%
Dietary Fiber 16.70g	60%
Total Sugars 215.50g
Protein 124.00g	248%

Vitamin D 514IU	2572%
Calcium 647mg	50%
Iron 35mg	193%
Potassium 1797mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.4%

Protein: 12.8%

Carbs: 65.8%