Easter Bread Colored Eggs (Printable View)
Tender braided bread with vibrant colored eggs, ideal for spring celebrations and holiday tables.
# What You’ll Need:
→ Dough
01 - 4 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1 packet (7 g) active dry yeast
04 - 3/4 cup whole milk, lukewarm
05 - 1/4 cup unsalted butter, melted and cooled
06 - 2 large eggs, room temperature
07 - 1 teaspoon fine sea salt
08 - 1 teaspoon pure vanilla extract
09 - Zest of 1 lemon
→ Decoration
10 - 5-6 raw eggs, colored with food-safe dye
11 - 1 egg yolk mixed with 1 tablespoon milk for egg wash
12 - 1-2 tablespoons colored sprinkles
# Cooking Steps:
01 - Dissolve the yeast and 1 tablespoon sugar in lukewarm milk. Let stand 5-10 minutes until foamy and activated.
02 - In a large mixing bowl, whisk together flour, remaining sugar, salt, and lemon zest until well blended.
03 - Add the yeast mixture, melted butter, eggs, and vanilla extract to the dry ingredients. Mix thoroughly until a soft, cohesive dough forms.
04 - Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add flour 1 tablespoon at a time if dough remains sticky.
05 - Place dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place until doubled in size, approximately 1-1.5 hours.
06 - Punch down risen dough and divide into three equal portions. Roll each portion into a 16-inch rope. Braid the ropes together and form into a ring or leave as a straight braid. Transfer to a parchment-lined baking sheet.
07 - Gently tuck the colored raw eggs into the braid folds, spacing them evenly around the loaf. Avoid pressing too deeply into the dough.
08 - Cover loosely with a kitchen towel and let rise for 30-45 minutes until puffy and visibly increased in volume.
09 - Preheat oven to 350°F.
10 - Brush the entire loaf surface with the egg yolk and milk mixture, avoiding direct contact with the colored eggs. Sprinkle with colored sprinkles if desired.
11 - Bake for 25 minutes until golden brown and fully cooked through. Tent with aluminum foil if the top browns too quickly during baking.
12 - Transfer bread to a wire rack and allow to cool completely before slicing and serving.
# Expert Tips:
01 -
- Nothing beats pulling warm, freshly baked bread apart with people you love on a spring morning
- The colored eggs baked right into the bread make it a centerpiece that actually gets eaten
02 -
- The raw eggs will cook inside the bread, so use food-safe dye and do not hard boil them first
- If your kitchen is cool, the dough might take longer to rise, and that is completely normal
03 -
- Add a pinch of cardamom or anise to the dough for a spiced variation that tastes incredible
- If the eggs crack during baking, the bread still tastes wonderful, just less picture perfect