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

Description

Celebrate spring and Easter with this delightful and festive Easter Bread! Soft, fluffy, and subtly infused with citrus flavors from lemon and orange zest, this traditional braided bread is not only beautiful but also irresistibly delicious. A perfect treat to share with family and friends, adorned with dyed eggs and colorful sprinkles for a seasonal touch. It’s a show-stopping centerpiece for your Easter table, but also a treat that can bring joy year-round.

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

Mix Dry Ingredients
In a large mixing bowl, combine 2 cups of the flour with the granulated sugar, yeast, salt (if using), and the lemon and orange zest. Mix these dry ingredients together with a spoon to fully integrate the flavors. Set aside.
Prepare Milk and Butter
Place the butter and milk into a microwave-safe bowl or measuring cup. Heat the mixture in the microwave in 10-second intervals after an initial 1-minute warming, stirring each time, until warm and melted. Avoid overheating.
Combine Wet Ingredients
Add the eggs, vanilla extract, and warmed milk mixture into the bowl with the dry ingredients. Using a stand mixer with a dough hook, mix the ingredients until they form a batter-like consistency (about 1 minute).
Incorporate Remaining Flour
Gradually add the remaining 2 cups of flour to the stand mixer. Continue to mix with the dough hook until the dough becomes smooth and no longer sticks to the bowl’s sides. If necessary, add additional flour (1 tablespoon at a time) to achieve the right texture. Knead for about 8 minutes.
Knead Dough
Transfer the dough to a lightly floured surface or a silicone mat. Knead it by hand a few times to shape it into a ball, using minimal flour to manage stickiness.
Rest the Dough
Place the dough ball 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 and punch it down to release any air. Divide it into 8 equal pieces. Roll each piece into a rope roughly 11 inches in length. Pinch two ropes together at one end, braid them, and then form the braid into a ring, pinching the ends together to seal.
Proof the Dough
Place the braided rings on a parchment-lined baking sheet. Cover them with plastic wrap and let them rise in a warm spot for 30 minutes to 1 hour, or until doubled in size.
Preheat Oven
While the dough is rising, preheat your oven to 375℉ (190℃).
Apply Egg Wash
In a small bowl, whisk together the egg and milk to create an egg wash. Use a pastry brush to coat the surface of the risen dough rings with the egg wash.
Decorate and Bake
Gently nestle a dyed, uncooked Easter egg into the center of each ring. Sprinkle colorful sprinkles over the top to decorate. Bake for 20 minutes, rotating the baking sheet halfway through for even baking. The eggs will cook to a soft-boiled consistency during the baking process.
Cool and Serve
Allow the baked rings to cool on a wire rack. These fluffy Easter Bread rings are best enjoyed warm but are delicious at any temperature.

Notes

Storage Tips: Once cooled, store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If storing at room temperature, remove the eggs and store them in the fridge to maintain freshness. For longer storage, place bread (without the eggs) in a freezer bag and freeze for up to 3 months.
Alternative Decorations: If you prefer not to use real eggs, you can bake the bread with plain white or brown eggs and replace them after baking with chocolate eggs or small treats for an additional surprise—perfect for kids!

Nutrition

Serving Size: 1 piece
Calories: 350
Sugar: 6g
Sodium: 120mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 2g
Protein: 10g
Cholesterol: 65mg