Easter Bread Braid (Print Version)
# Ingredients:
→ Bread Dough
01 -
2 1/2 tsp. salt
02 -
4 1/2 cups all-purpose flour, plus extra for dusting
03 -
1/4 cup warm water (roughly 110°F)
04 -
3/4 cup warm milk (roughly 110°F)
05 -
1 Tbsp. active dry yeast (from two 1/4-oz. packets)
06 -
Nonstick cooking spray
07 -
3 large eggs, separated (2 for the dough, 1 for brushing)
08 -
6 Tbsp. melted unsalted butter
09 -
1/2 cup white sugar
→ Decoration
10 -
Optional: 4 dyed raw eggs at room temperature
→ Glaze
11 -
Rainbow sprinkles (optional)
12 -
2 Tbsp. whole milk, with extra if needed
13 -
1 cup confectioners’ sugar
# Instructions:
01 -
Mix the yeast and warm water in a small dish. Set it aside for about 5 minutes until it starts to foam up.
02 -
In a stand mixer bowl fitted with a hook, pour in the yeast mixture, warm milk, sugar, melted butter, and 2 beaten eggs. Blend for around 30 seconds on low-medium speed until everything's mixed.
03 -
Stir in the salt and flour with a spatula until the dough begins to clump together. Attach the bowl back to the mixer, and let it knead on medium speed for around 5 minutes until the dough becomes elastic, smooth, and lightly sticky.
04 -
Spray a large bowl lightly with cooking spray and place the dough inside. Cover loosely with plastic wrap and leave it to rise in a warm spot until it doubles, roughly 1 to 1 1/2 hours.
05 -
Drop the dough onto a floured countertop and divide it into 3 even pieces (about 12 ounces each). Roll each one into a rope about 18 to 20 inches long. Braid them together and pinch the ends to seal. Tuck the ends underneath and place the braid on a parchment-lined baking sheet.
06 -
If you'd like, gently press dyed eggs between the braids, spacing them out. Cover the braid loosely with wrap and leave it to rise again in a cozy spot until it looks puffier, around 30-45 minutes.
07 -
When there are about 30 minutes before it's done rising, preheat your oven to 350°F. Give the puffed loaf a quick brush with the last beaten egg. Pop it in the oven and bake for around 28-32 minutes, or until it's golden brown and baked through.
08 -
Move the loaf, still on its parchment, to a wire rack. Let it sit and cool completely, which should take about 1 1/2 hours.
09 -
Stir the milk and powdered sugar in a bowl to make a smooth glaze. Add just a little more milk if needed to make it easy to drizzle. Pour the glaze over the cooled bread and sprinkle on decorations if you'd like.
# Notes:
01 -
The eggs that bake into the bread will be softly set once it's fully baked.
02 -
To help the yeast thrive, keep the water and milk warm at around 110°F but not hot, since that could stop the yeast from working.
03 -
This bread is often served at Easter and holds symbols like the braid for the Holy Trinity and the eggs representing new life and rebirth.
04 -
To avoid any colors running, make sure your dyed eggs are dry and sit at room temperature before you add them to the dough.