Braided Easter Bread
In the Compendium, I named this recipe as one I’ve always wanted to try. . .so we finally did! It’s not as hard as it looks, and it makes for a visually stunning and delicious Easter brunch addition. You’ll need dyed NON-boiled eggs for this recipe, so make some in advance! The eggs will bake until soft-boiled in the oven with the bread. It’s yummy to break the eggs and dip the bread right in!
Ingredients
- 1 package instant yeast 2.25 teaspoons
- 1 1/4 cup warm milk
- Pinch of salt
- 1/3 cup butter room temperature
- 2 eggs lightly beaten
- 1/2 cup sugar
- 3 1/2 to 4 1/2 cups flour
- 1 egg beaten for egg wash
- 6 dyed uncooked Easter eggs
- Sprinkles
Instructions
- Mix together the yeast, milk, salt, butter, eggs and sugar in the bowl of a stand mixer. Add 2 cups of flour and use the paddle attachment to beat until smooth. With the mixer on low speed, continue to slowly add the rest of the flour just until a dough forms.
- After a dough is formed, switch to the dough hook attachment and knead on low speed until the dough is smooth and elastic. Add more flour as needed; the dough should be tacky, not sticky! Transfer to an oiled bowl, turning once to coat both sides. Cover tightly with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- Line a large baking sheet with parchment paper or a silicone liner. Punch down the dough and divide into 12 equal pieces. Roll each piece into a 14-inch rope.
- Twist two of the ropes to form a “braid”, and then join the ends to loop into a circle while pinching the ends of the dough together. Place on the prepared baking sheet. Repeat with remaining dough ropes. Cover with a clean towel and let rise again until nearly doubled, about 1 more hour.
- Preheat the oven to 350°F. Brush the tops of the dough “nests” with the egg wash, and then top evenly with sprinkles.
- Place one egg in the center of each nest, pressing down lightly to secure, and then bake in the preheated oven for 20 to 25 minutes, until golden brown. Remove from the oven and let cool on a wire rack. Serve warm or at room temperature.
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