Can I use hardboiled eggs instead of uncooked eggs?

You can, but the texture of the egg will become quite firm and rubbery after baking. The uncooked eggs cook to a soft-boiled consistency during baking, which many people prefer. If using hardboiled eggs, add them to the bread about 5 minutes before the end of baking time to prevent overcooking.

How do I know when my dough has risen enough?

The dough should roughly double in size and feel soft and puffy. If you gently press a finger into it, the indentation should remain rather than spring back completely - this is known as the "finger test" and indicates proper rising.

Can I make the dough ahead of time?

Yes! You can prepare the dough and refrigerate it overnight after the first rise. Let it come to room temperature for about 30 minutes before shaping into braids. The cold fermentation actually enhances the flavor.

Is it safe to eat the eggs that are baked in the bread?

Yes, the eggs cook during the baking process to approximately a soft-boiled consistency. If you prefer firmer eggs, you can pre-boil them for a few minutes before dyeing and baking. Remember to refrigerate leftovers with eggs.

Easter Bread Recipe

Name: Easter Bread Recipe
Prep time: 1 h
Cook time: 45 min
Total time: 2 h 5 min
Cuisine: European
Ingredients: 1 cup whole milk; ¼ cup butter; 4 cups all-purpose flour (divided: 2 cups and 2 cups); ⅓ cup granulated sugar; 2¼ teaspoons rapid rise instant yeast (1 package); Zest of 1 lemon; Zest of 1 orange; 2 eggs; 1 teaspoon vanilla extract; 1 egg; 1 teaspoon milk; Dyed Easter eggs (uncooked – NOT hardboiled); Colorful sprinkles

This traditional Easter Bread is a delightful sweet bread that’s braided into a beautiful ring with a colorful dyed egg nestled in the center. The bread is subtly flavored with citrus zest and vanilla, creating a fragrant and festive treat that’s as beautiful as it is delicious. Perfect for your Easter celebration or spring brunch!

Why You’ll Love This Recipe

It’s a Showstopper: The beautiful braided ring with a colorful egg in the center makes for a stunning centerpiece on your Easter table.
Easier Than It Looks: Don’t let the braided appearance intimidate you! This recipe breaks down the process into simple steps that even novice bakers can master.
Wonderfully Versatile: You can customize the bread with different colored eggs and sprinkles to match your Easter décor or family preferences.
Makes Great Memories: Baking this bread can become a cherished family tradition, with kids especially loving to help decorate the eggs and add sprinkles.

Ingredients You’ll Need

Whole Milk: Provides moisture and richness to the dough, creating that soft, tender texture we’re looking for.
Butter: Adds richness and flavor to the bread, giving it that melt-in-your-mouth quality.
All-Purpose Flour: The structure of our bread – be ready to adjust slightly as needed for the perfect dough consistency.
Granulated Sugar: Just enough to give the bread a gentle sweetness without making it overly dessert-like.
Rapid Rise Instant Yeast: The magic ingredient that makes our bread rise quickly and reliably – no long waiting periods!
Citrus Zest: The orange and lemon zest add a subtle brightness that makes this bread special and aromatic.
Eggs: Provide structure, color, and richness to the dough (plus an extra one for the egg wash).
Vanilla Extract: Adds warmth and depth to the flavor profile.
Uncooked Dyed Easter Eggs: These become the centerpiece of each bread ring. They’ll cook to a soft-boiled consistency during baking.
Colorful Sprinkles: Add festive flair and a touch of sweetness to the top of the bread.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Different Shapes

Instead of rings, try making a braided loaf or individual mini nests with a small egg in each one.

Flavor Twists

Add cardamom or anise seeds for a more traditional European flavor, or mix in some dried fruits like golden raisins or cranberries.

Sweet Upgrade

Drizzle a simple glaze made from powdered sugar and milk over the cooled bread for extra sweetness.

Chocolate Version

Add chocolate chips to the dough or replace the traditional egg with a chocolate egg after baking.

How to Make Easter Bread

Step 1: Prepare the Dough Base

In a large mixing bowl, combine 2 cups of flour with the sugar, yeast, and both citrus zests. This mixture creates the fragrant foundation of your bread.

Step 2: Warm the Liquids

Heat the milk and butter in the microwave until warm but not hot. The liquid should feel like bath water – warm enough to activate the yeast without killing it. This usually takes about a minute with stirring intervals.

Step 3: Mix Wet and Dry Ingredients

Add the eggs, vanilla, and warmed milk mixture to your flour base. Mix with a dough hook until it resembles cake batter. This wet mixture ensures your bread will have that perfect soft texture.

Step 4: Add Remaining Flour

Gradually add the remaining 2 cups of flour while mixing. Keep going until you have a smooth dough that doesn’t stick to the bowl. Knead with the dough hook for about 8 minutes to develop the gluten, which gives your bread its structure.

Step 5: Form and Rest the Dough

Turn the dough onto a lightly floured surface, knead briefly by hand, and form into a ball. Place in a clean bowl, cover with plastic wrap, and let rest for 15 minutes. This short rest period allows the gluten to relax, making the dough easier to shape.

Step 6: Shape the Bread

Divide your dough into 8 equal pieces and roll each into an 11-inch rope. Take two ropes, pinch them together at one end, braid them, and form into a ring, pinching the ends together. This creates the beautiful nest-like shape that will cradle your Easter egg.

Step 7: Rise and Prepare

Place your braided rings on a parchment-lined baking sheet, cover with plastic wrap, and let rise in a warm spot for 30-60 minutes until doubled in size. Meanwhile, preheat your oven to 375°F.

Step 8: Add Final Touches and Bake

Brush the risen dough with egg wash, place an uncooked dyed Easter egg in the center of each ring, sprinkle with colorful sprinkles, and bake for 20 minutes, rotating halfway through for even browning.

Pro Tips for Making the Recipe

Warm Rising Environment: Place your covered dough in a slightly warmed (then turned off) oven or near a warm spot in your kitchen to help it rise faster.
Don’t Overflour: The dough should be slightly tacky but not sticky. Add flour gradually to avoid a dense bread.
Braid Loosely: Remember the dough will expand during rising and baking, so don’t braid too tightly or your ring might lose its shape.
Watch the Color: If your bread is browning too quickly, tent it with foil for the remainder of the baking time.
Fun with Kids: Let children help with rolling the dough ropes and adding the sprinkles – just supervise the egg placement.

How to Serve

Perfect Pairings

Serve this slightly sweet bread with salted butter or honey butter for a delightful contrast. It also pairs wonderfully with coffee, tea, or hot chocolate.

Easter Brunch Star

Make it the centerpiece of your Easter brunch alongside savory dishes like frittatas, ham, or smoked salmon.

Gifting

Wrap a fully cooled bread in clear cellophane with a ribbon for a beautiful homemade Easter gift for neighbors, teachers, or family.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store the bread in an airtight container at room temperature for up to 3 days. For best food safety, remove the eggs and store them separately in the refrigerator if keeping at room temperature.

Refrigeration

The bread will stay fresh in the refrigerator for up to 5 days in an airtight container.

Freezing

Remove the eggs, then wrap the bread tightly in plastic wrap and foil or place in a freezer bag. Freeze for up to 3 months. Thaw overnight at room temperature before serving.

Reheating

To bring back that fresh-baked texture, warm bread slices in the oven at 300°F for about 5 minutes or give them a quick 10-15 seconds in the microwave.

FAQs

Can I use hardboiled eggs instead of uncooked eggs?

You can, but the texture of the egg will become quite firm and rubbery after baking. The uncooked eggs cook to a soft-boiled consistency during baking, which many people prefer. If using hardboiled eggs, add them to the bread about 5 minutes before the end of baking time to prevent overcooking.
How do I know when my dough has risen enough?

The dough should roughly double in size and feel soft and puffy. If you gently press a finger into it, the indentation should remain rather than spring back completely – this is known as the “finger test” and indicates proper rising.
Can I make the dough ahead of time?

Yes! You can prepare the dough and refrigerate it overnight after the first rise. Let it come to room temperature for about 30 minutes before shaping into braids. The cold fermentation actually enhances the flavor.
Is it safe to eat the eggs that are baked in the bread?

Yes, the eggs cook during the baking process to approximately a soft-boiled consistency. If you prefer firmer eggs, you can pre-boil them for a few minutes before dyeing and baking. Remember to refrigerate leftovers with eggs.

Final Thoughts

This Easter Bread isn’t just a recipe – it’s a celebration on a plate! The process of creating these beautiful braided rings, with their colorful eggs nestled in the center, brings as much joy as eating the finished product. The bread itself has a wonderful texture – soft and slightly sweet with hints of citrus that make it special without being overpowering. Whether this becomes part of your annual Easter tradition or a springtime treat you make just because, I know you’ll love both making and sharing it with those you care about.