Braided Easter Bread
Soft, sweet Easter Bread decorated with dyed eggs, rainbow sprinkles, and brushed with sweet milk glaze. Perfect for Easter brunch!
This traditional Easter Bread is pillowy soft and subtly sweet, braided into a wreath and decorated with dyed eggs and rainbow sprinkles. It’s such a fun Easter bake and makes a beautiful centrepiece for a brunch spread.
How to make Easter bread
Step 1: Activate the yeast. In a stand mixer fitted with the dough hook, add the milk, sugar, and yeast. Cover and let sit for 10 minutes to activate the yeast.
Step 2: Make the dough. Once the yeast is bubbly and foamy, add the melted butter and eggs. Mix until well combined. Add the flour and salt. Mix on low speed until the dough pulls away from the sides of the bowl. Knead on low speed for 8-10 minutes, until smooth and elastic.
Step 3: Let it rise. Grease a large bowl with butter. Place the dough in the bowl, cover and let rise for 2 hours, until doubled in size.
Step 4: Braid the dough. Gently deflate the dough and turn it out onto a clean work surface. Divide the dough into 3 equal pieces. Roll each piece into a rope about 28-inches long. Braid the 3 ropes together.
Step 5: Shape the wreath. Loop the braid into a circle and pinch the loose ends together to seal. Transfer the wreath to a parchment-lined baking sheet. Gently nestle the dyed eggs into the folds of the braided wreath and over top of the seam.
Step 6: Let it rise. Cover loosely and let rise for 1 hour, until risen, puffy, and doubled in size. Preheat oven to 350°F.
Step 7: Brush with egg wash. Taking care not to brush the dyed eggs, brush the wreath with egg wash. Top with sprinkles, if using.
Step 8: Bake the bread. Bake for 25-30 minutes, until golden brown. The bread is done when the internal temperature reads 190°F. If the bread is browning too quickly, cover the top loosely with foil.
Step 9: Glaze the bread. Transfer the bread to a wire rack to cool for 30 minutes. Brush with glaze and serve warm.
How to make a glossy glaze
The milk glaze for this bread dries matte (much like the glaze on a sour cream glazed donut). I love the sweetness and flavour of the milk glaze and don’t mind sacrificing shine for flavour, but if you wish to maintain the bread’s beautiful glossy shine, swap the milk glaze for a simple syrup glaze. To make a glossy simply syrup glaze, combine 2 tablespoons granulated sugar + 2 tablespoons hot water + ¼ teaspoon pure vanilla extract.
How to store Easter bread
Because of the whole eggs that sit atop this bread, it should be stored in the refrigerator. You can store it covered in the refrigerator for up to 3 days. However, if you’ve omitted the dyed eggs from the top of the bread, simply store it covered at room temperature.
What to serve with Easter bread
This glazed Easter Bread is delicious on it’s own, but if spreads are your jam you can’t go wrong with:
- Salted butter. For sweet + salty vibes.
- Jam. Or, marmalade.
- Honey butter: ¼ cup softened butter + 2 tablespoons honey + 1 pinch salt.
- Apricot honey butter: ¼ cup softened butter + 2 tablespoons honey + 1 tablespoon apricot jam + 1 pinch salt.
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If you’re looking for more Easter brunch ideas, check out these recipes for spiced apricot hot cross buns, soft and fluffy cinnamon buns, and everything bagel smoked salmon tart.
Braided Easter Bread
Ingredients
- 1 cup whole milk, 110-115°F (227g)
- ½ cup granulated sugar, (99g)
- 2¼ teaspoons active dry yeast
- ⅓ cup butter, melted (75g)
- 2 eggs
- 4½ cups bread flour, (540g)
- 1 teaspoon salt
For topping
- 3-4 whole raw eggs, dyed
- 1 egg + 1 teaspoon water, beaten
- sprinkles, optional
For the glaze
- ½ cup confectioners’ sugar
- 1 tablespoon milk
- ½ teaspoon pure vanilla extract
Instructions
- In a stand mixer fitted with the dough hook, add the milk, sugar, and yeast. Cover and let sit for 10 minutes to activate the yeast.
- Once the yeast is bubbly and foamy, add the melted butter and eggs. Mix until well combined. Add the flour and salt. Mix on low speed until the dough pulls away from the sides of the bowl.
- Knead on low speed for 8-10 minutes, until smooth and elastic. The dough should be tacky but not sticky, if needed, add 1 tablespoon flour at a time.
- Grease a large bowl with butter. Place the dough in the bowl, cover and let rise for 2 hours, until doubled in size.
- Gently deflate the dough and turn it out onto a clean work surface. Divide the dough into 3 equal pieces. Roll each piece into a rope about 28-inches long.
- Braid the 3 ropes together. Loop the braid into a circle and pinch the ends together to seal.
- Transfer the wreath to a parchment-lined baking sheet. Gently nestle the dyed eggs into the folds of the braided wreath.
- Cover loosely and let rise for 1 hour, until risen, puffy, and doubled in size. Preheat oven to 350°F.
- Brush with egg wash, taking care not to brush the dyed eggs. Top with sprinkles, if using.
- Bake for 25-30 minutes, until golden brown. The bread is done when the internal temperature reads 190°F. If the bread is browning too quickly, cover the top loosely with foil.
- Transfer the bread to a wire rack to cool for 30 minutes. Brush with glaze and serve warm.
