Easter bread made with an enriched, sweet yeast dough is braided and baked with whole eggs to create a beautiful centerpiece for your Easter brunch table.
Preparation Time
40 mins
Cooking Time
35 mins
Total Time
1 hr 15 mins
Calories
234 Calories
Recipe Instructions
Step 1
Enjoy!
Step 2
Stir 1 cup flour, sugar, salt, and yeast together in a bowl until well combined.
Step 3
Heat milk and 2 tablespoons butter in a small saucepan over medium-low heat until milk is warm and butter is softened but not melted, 2 to 3 minutes.
Step 4
Place dough into a lightly oiled bowl; turn to coat all sides. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Step 5
Gather the ingredients.
Step 6
Gradually add milk mixture to flour mixture, stirring constantly. Add ½ cup flour and two eggs; mix until well combined. Add remaining 1 ½ cups flour in three batches, stirring well after each addition, until dough pulls together. Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Step 7
Punch down dough, then turn out onto a lightly floured surface. Divide in half and gently form into rounds; cover and let rest for 10 minutes. Meanwhile, butter a baking sheet.
Step 8
Roll each dough round into a 36-inch-long roll about 1 ½ inches thick. Twist dough loosely and form into a ring on the prepared baking sheet, leaving five spaces for eggs.
Step 9
Seal the ends of the ring together, and set whole eggs into the spaces in the dough. Cover loosely with a damp towel and let rise in a warm place until doubled in volume, about 45 minutes.
Step 10
Preheat the oven to 350 degrees F (175 degrees C). Brush risen loaf with melted butter. Bake in the preheated oven until golden brown, about 30 minutes.
