The Best Easter Bread Recipe: Sweet, Soft, and Simple to Bake
Discover the joy of baking this Easter Bread Recipe, filled with vibrant flavors and traditions.
Equipment
- Large bowl
- dough hook
- baking sheet
- Plastic wrap
- Oven
Ingredients
For the Dough
- 2 cups all-purpose flour can substitute with bread flour
- 1 packet rapid rise instant yeast or active dry yeast
- 1 cup whole milk or almond/oat milk
- 1/4 cup butter or coconut oil
- 1/3 cup granulated sugar or honey/maple syrup
- 2 large eggs or flaxseed meal mixed with water
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract or almond extract
For Decoration
- 5 uncooked dyed Easter eggs or chocolate eggs
- 1/4 cup colorful sprinkles optional
Instructions
How to Make Easter Bread
- In a large bowl, combine 2 cups of flour, sugar, instant yeast, and citrus zests. Heat milk and butter until warm (about 110°F), then mix in eggs and vanilla. Stir the wet and dry ingredients together until you form a thick batter.
- Gradually add the remaining flour while kneading with a dough hook for approximately 8 minutes. Aim for a smooth and elastic dough that feels slightly tacky to the touch.
- Create a ball with the kneaded dough, placing it in a greased bowl. Cover it with plastic wrap and allow it to rise for 15 minutes in a warm spot.
- Divide the dough into 8 pieces. Roll each piece into an 11-inch rope and braid them into a ring, pinching the ends to seal.
- Arrange the braided dough on a parchment-lined baking sheet. Cover it and let rise for 30-60 minutes until puffy and doubled in size.
- Preheat your oven to 375°F. Brush the top of the dough with egg wash, tuck an uncooked dyed egg in the center, sprinkle with colorful sprinkles, and bake for about 20 minutes until golden brown.
Notes
Optional: Serve warm topped with honey and butter for an extra special treat! Store for up to 3 days at room temperature.