Why You’ll Love This Recipe
- Festive Appearance: The inclusion of vibrant dyed eggs makes this bread a centerpiece for your Easter celebration.
- Delicious Flavor: Infused with citrus zest, this bread offers a subtle sweetness and refreshing taste.
- Cultural Tradition: Baking Easter bread is a cherished custom in many cultures, bringing family and friends together.
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 package active dry yeast (2¼ teaspoons)
- ½ teaspoon salt
- Zest of 1 lemon
- Zest of 1 orange
- ⅔ cup warm milk (110°F/45°C)
- 2 tablespoons unsalted butter, melted
- 2 large eggs, at room temperature
- ½ teaspoon pure vanilla extract
- 6 uncooked, dyed eggs
- 2 tablespoons milk (for brushing)
- Sprinkles or pearl sugar (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Dough: In a large mixing bowl, combine 1 cup of flour, sugar, yeast, salt, lemon zest, and orange zest. Mix well.
- Add Wet Ingredients: Add warm milk, melted butter, 2 eggs, and vanilla extract to the dry mixture. Beat until smooth.
- Form the Dough: Gradually add the remaining flour to form a soft dough.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 6-8 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, approximately 1 hour.
- Prepare the Eggs: While the dough rises, dye the uncooked eggs with food coloring. Allow them to dry completely.
- Shape the Bread: Punch down the risen dough and divide it into three equal pieces. Roll each piece into a 16-inch rope. Braid the ropes together, then form the braid into a circle, pinching the ends to seal.
- Add the Eggs: Place the dyed eggs evenly around the ring, nestling them into the dough slightly.
- Second Rise: Cover the shaped bread with a towel and let it rise until doubled, about 30 minutes.
- Bake the Bread: Preheat the oven to 350°F (175°C). Brush the bread with milk and, if desired, sprinkle with sprinkles or pearl sugar. Bake for 25-30 minutes, or until golden brown.
- Cool and Serve: Allow the bread to cool on a wire rack before serving.
Servings and Timing
- Servings: 1 loaf (approximately 12 slices)
- Prep Time: 30 minutes
- Rise Time: 1 hour 30 minutes
- Cook Time: 25-30 minutes
- Total Time: Approximately 2 hours 30 minutes
Variations
- Flavor Enhancements: Incorporate traditional flavorings such as mahlep or mastic resin for an authentic taste.
- Nut Addition: Add slivered almonds or other nuts to the dough or as a topping for added texture.
- Glaze Finish: Drizzle a simple sugar glaze over the cooled bread for extra sweetness.
Storage/Reheating
- Storage: Store the cooled bread in an airtight container at room temperature for up to 3 days.
- Freezing: Wrap the bread tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw at room temperature before serving.
- Reheating: Warm slices in a preheated oven at 300°F (150°C) for 5-10 minutes or toast lightly.
FAQs
Can I eat the dyed eggs baked into the bread?
Yes, the eggs are cooked during the baking process and are safe to eat.
Do I need to hard-boil the eggs before dyeing them?
No, the eggs are dyed uncooked and bake along with the bread.
Can I use natural dyes for the eggs?
Yes, natural dyes from ingredients like beet juice, turmeric, and red cabbage can be used.
What if I don’t have mahlep or mastic resin?
You can omit them or substitute with a combination of almond extract and ground anise seeds.
Can I make this bread without eggs?
The eggs are traditional, but you can omit them for a different version.
How do I prevent the bread from browning too much?
If the bread browns too quickly, cover it loosely with foil during the last 10 minutes of baking.
Can I add dried fruits to the dough?
Yes, adding raisins or dried cranberries can enhance the flavor.
Is this bread similar to challah?
Yes, both are enriched breads with a soft texture, but Easter bread has a slightly sweeter flavor and often includes citrus zest.
Can I use whole wheat flour instead of all-purpose flour?
You can substitute half of the all-purpose flour with whole wheat flour for a denser texture.
Can I make individual Easter bread rolls instead of one large loaf?
Yes, divide the dough into smaller portions and shape them into mini braids or nests before baking.
Conclusion
Easter Bread is a beautiful and symbolic addition to any Easter celebration, bringing together family and tradition with its vibrant colors and delicious flavor. Whether you enjoy it fresh out of the oven, toasted, or with a spread of butter, this bread is a festive and flavorful way to celebrate the holiday. With easy variations and a soft, slightly sweet texture, it’s a recipe you’ll want to make year after year.
Easter Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 1 loaf (approximately 12 slices)
- Category: Bread, Holiday Baking
- Method: Baking
- Cuisine: Greek, Italian, Traditional Easter
- Diet: Vegetarian
Description
This Easter Bread is a soft, slightly sweet, and beautifully braided loaf adorned with colorful dyed eggs. Infused with citrus zest and baked to golden perfection, this festive bread is a traditional centerpiece for Easter celebrations. Whether served fresh, toasted, or with a spread of butter, it’s a delightful way to embrace the holiday spirit.
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 package active dry yeast (2¼ teaspoons)
- ½ teaspoon salt
- Zest of 1 lemon
- Zest of 1 orange
- ⅔ cup warm milk (110°F/45°C)
- 2 tablespoons unsalted butter, melted
- 2 large eggs, at room temperature
- ½ teaspoon pure vanilla extract
- 6 uncooked, dyed eggs
- 2 tablespoons milk (for brushing)
- Sprinkles or pearl sugar (optional, for garnish)
Instructions
- Prepare the Dough: In a large mixing bowl, combine 1 cup of flour, sugar, yeast, salt, lemon zest, and orange zest. Mix well.
- Add Wet Ingredients: Pour in the warm milk, melted butter, 2 eggs, and vanilla extract. Beat until smooth.
- Form the Dough: Gradually add the remaining flour to form a soft dough.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 6-8 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.
- Prepare the Eggs: While the dough rises, dye the uncooked eggs with food coloring. Allow them to dry completely.
- Shape the Bread: Punch down the risen dough and divide it into three equal pieces. Roll each piece into a 16-inch rope. Braid the ropes together, then shape the braid into a circle, pinching the ends to seal.
- Add the Eggs: Place the dyed eggs evenly around the braid, nestling them into the dough slightly.
- Second Rise: Cover the shaped bread with a towel and let it rise until doubled in size, about 30 minutes.
- Bake the Bread: Preheat the oven to 350°F (175°C). Brush the bread with milk, and if desired, sprinkle with sprinkles or pearl sugar. Bake for 25-30 minutes, or until golden brown.
- Cool and Serve: Allow the bread to cool on a wire rack before serving.
Notes
- Flavor Enhancements: Add mahlep or mastic resin for a traditional flavor.
- Nutty Addition: Sprinkle slivered almonds on top before baking.
- Glaze Finish: Drizzle a simple powdered sugar glaze over the cooled bread for extra sweetness.
