Can I make this bread without a stand mixer?

Absolutely! While a stand mixer makes the process easier, you can mix the ingredients with a wooden spoon and then knead by hand on a floured surface for 10-12 minutes until smooth and elastic. It's a bit more work but yields equally delicious results.

Why do we use uncooked eggs instead of hard-boiled ones?

Traditional Easter bread uses uncooked eggs because they cook during the baking process (to approximately soft-boiled consistency). The raw eggs also expand slightly during baking, helping them stay nestled in the dough. If you prefer, you can substitute decorated hard-boiled eggs, but add them after the bread has been partially baked to prevent overcooking.

Can I prepare the dough the night before?

Yes! You can make the dough the evening before and let it rise slowly in the refrigerator overnight. This actually enhances the flavor. In the morning, let the dough come to room temperature for about 30 minutes before shaping into braids and proceeding with the second rise.

My bread seems to be browning too quickly in the oven. What should I do?

If you notice your bread getting too brown too quickly, simply tent it loosely with aluminum foil for the remainder of the baking time. This will allow the inside to finish cooking without the outside becoming too dark.

Easter Bread Recipe - Emilyscook

Description

A traditional and delightful Easter Bread recipe that’s soft, slightly sweet, and beautifully braided. Featuring a festive dyed Easter egg as decoration, this bread is perfect for celebrating the season. With hints of citrus zest and a tender texture, it will warm hearts and fill stomachs during Easter gatherings.

Ingredients

Units Scale

For the Dough

1 cup whole milk
1/4 cup butter
4 cups all-purpose flour (divided: 2 cups and 2 cups)
1/3 cup granulated sugar
2 1/4 teaspoons rapid rise instant yeast (1 package)
Zest of 1 lemon
Zest of 1 orange
2 eggs
1 teaspoon vanilla extract

For the Egg Wash

1 egg
1 teaspoon milk

Decorations

Dyed Easter eggs (uncooked – not hardboiled)
Colorful sprinkles

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Instructions

Prepare Dry Ingredients
In a large mixing bowl, combine two cups of flour with the sugar, yeast, salt (if using), and lemon and orange zest. Mix together with a spoon and set aside.
Heat Milk and Butter
Place butter and milk in a microwave-safe bowl or measuring cup. Microwave the mixture, stirring in intervals of 10 seconds after an initial 1-minute heat, until the milk is warm but not boiling.
Mix Wet and Dry Ingredients
Add the eggs, vanilla, and warmed milk mixture to the mixing bowl with the dry ingredients. Using the dough hook attachment of a stand mixer, mix for about a minute until the consistency resembles cake batter.
Add Additional Flour and Knead
Slowly add the remaining 2 cups of flour, mixing with the dough hook until smooth. The dough should not stick to the bowl—if it does, add an additional tablespoon of flour. Continue kneading with the dough hook for about 8 minutes.
Hand Knead
Transfer the dough to a lightly floured surface or silpat mat and knead by hand a few times to form a cohesive ball. Avoid using too much flour to keep the dough tender.
Rest the Dough
Place the dough into a clean bowl and cover it with plastic wrap. Let it rest for 15 minutes.
Shape the Dough
Remove the dough from the bowl, punch it down to release air, and divide it into 8 equal pieces. Roll each piece into an 11” rope. Pinch two ropes at the end and braid them together. Form the braid into a ring and pinch the ends to seal.
Let Rings Rise
Place the braided rings on a parchment-lined baking sheet and cover with plastic wrap. Let them rise in a warm place for 30 minutes to 1 hour, or until doubled in size.
Prepare Egg Wash
Preheat the oven to 375°F while the dough is rising. Combine the egg and milk in a small bowl and beat with a fork to make an egg wash.
Decorate the Rings
Brush the risen dough rings with the egg wash. Nestle an uncooked dyed Easter egg into the center of each ring and sprinkle with colorful sprinkles.
Bake
Bake in a preheated oven for 20 minutes, rotating the baking sheet halfway through for even baking. The Easter egg will cook to a soft-boiled texture during baking.
Cool and Serve
Remove the bread from the oven and let it cool on a cooling rack. Serve warm for the best flavor and texture.

Notes

Storage:

Once fully cooled, store at room temperature in an airtight container for up to 3 days. Remove the eggs if stored at room temperature and refrigerate separately.
Refrigerate the bread (with eggs removed) in an airtight container for 5 days.
For longer storage, freeze the bread (up to 3 months) after removing the eggs. Place the bread in a zip-top freezer bag.

Alternative Decoration:
If you’d prefer not to use real eggs, bake with a plain white or brown egg in the center and remove it after cooling. Replace it with chocolate Easter eggs, such as mini eggs, for a kid-friendly twist.

Nutrition

Serving Size: 1 piece
Calories: 350
Sugar: 8g
Sodium: 90mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 8g
Cholesterol: 70mg