Braided Easter Bread

Have you seen the gorgeous braided easter bread and wanted to try making it, but thought it looked too complicated or takes too much time to make?  Today I’m going to share with you how easy an Easter bread braid is to make so that you can wow everyone at the Easter table!  Recipe courtesy of Laura Russell from Make Life Lovely.

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Servings 16servings
Prep Time 30minutes
Cook Time 25 - 30minutes
Passive Time 65minutes
Submitted By Laura Russell from Make Life Lovely
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 16servings
Prep Time 30minutes
Cook Time 25 - 30minutes
Passive Time 65minutes
Submitted By Laura Russell from Make Life Lovely
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Mix the sugar, yeast, salt, and 2 cups of flour in a large bowl. I used my metal Kitchen Aid bowl and my machine in the next few steps to save time and effort.
  2. Heat milk and butter to 125 degrees in a small saucepan, then add to dry ingredients. Mix on medium speed for 2 minutes. Add 3 eggs, then beat on high for 2 minutes. Add flour until a soft dough is formed. The dough will be sticky.
  3. For this next step you have 2 choices. You can knead the bread by hand until it’s smooth and elastic for about 8 minutes, or you can leave it in your stand mixer and let the dough hook knead the dough for about 5 minutes. I’m sure you can guess which option I went with.
  4. Place the dough in a greased bowl. Cover the bowl with plastic wrap and let rise in a warm place until doubled for 45 minutes. If you want to use colored eggs in your bread, now is the time to color them, while the dough is rising.
  5. Punch down the dough that has risen, and split into 3 pieces. Roll each piece of dough into a rope that is 24″ long, then make a long braid with the pieces. Place the bread braid on a greased baking sheet and pinch the ends together to make a ring. I stretched my ring out a little from the middle so that there would be a bigger hole in the middle once it was cooked.
  6. Coat the hard-boiled eggs with a little oil, then tuck inside the dough ropes. Cover the whole thing with a dish towel and let rise in a warm place for 20 minutes. Preheat the oven to 375 degrees.
  7. Whisk together the last egg and 2 Tbsp. of water. Brush the egg wash over the dough, avoiding the eggs. Bake for 25-30 minutes until the bread is a nice golden brown.
Recipe Notes

I baked my bread with plain white eggs, but I almost used these pretty marbled Easter eggs I made. I switched out the white eggs for the marbled, but ended up switching it back to white because I like the simplicity of how it looked.

I didn’t hard-boil my eggs because I wanted to see if they cooked all the way in the oven, but they did not. Just a heads up if any of you wanted to try that too! I would definitely hard boil them first if you plan on eating the eggs.

This recipe was adapted from Taste of Home.

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