This sweet braided Easter bread is flavored with anise and orange and features dyed eggs sitting atop. It makes a fabulous holiday table centerpiece.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
315 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Transfer dough to an oiled bowl and let rise until doubled in size, about 1 hour.
Step 3
Bake in the preheated oven, switching between another parchment-lined baking sheet every 10 minutes throughout baking time to prevent the bottom from getting too dark, until browned, about 30 minutes. Remove from the oven and let cool thoroughly, 20 to 30 minutes.
Step 4
Combine milk, oil, salt, orange extract, 2 room temperature eggs, sugar, orange zest, 4 cups flour, and yeast in a bread machine, in that order. Set to Dough cycle and start the machine; be sure to peek inside while dough is mixing and add additional flour as needed to create a soft, but not wet, dough.
Step 5
Meanwhile, bring a medium pot of water to a boil over medium-high heat. Reduce heat to a rapid simmer, add 4 whole eggs, and simmer for 6 minutes. Remove from heat and transfer eggs to a bowl of ice water to cool quickly.
Step 6
Punch risen dough down and turn onto a floured surface. Divide into 3 equal pieces. Roll each piece to form a 12-inch-long rope, about 1 1/2 inches thick. Braid pieces together, pinching the ends. Loop into a circle, pinch the ends to close, and place on a parchment paper-lined baking sheet. Remove eggs from the bowl of ice water, dry, and arrange evenly atop the braid. Push in gently, about 1/3 of the way down. Cover and let rise again, about 1 hour.
Step 7
Whisk together remaining room temperature egg, 2 tablespoons water, and anise extract in a small bowl until well combined. Brush braid with egg wash, avoiding boiled eggs; otherwise, while baking, they will have cooked wash on them and won't dye nicely.
Step 8
Paint eggs on bread with liquid food dye. Be careful not to drip dye onto bread. Let dry for about 10 minutes. Brush bread with anisette liqueur and let dry before serving, about 5 minutes more.
Ingredients
2 tablespoons water
2 tablespoons anise extract
1 teaspoon orange extract
3 tablespoons grated orange zest
assorted food coloring
4 cups all-purpose flour, or more as needed
4 whole eggs
4 teaspoons active dry yeast
3 eggs, at room temperature, divided
0.5 teaspoon salt
0.33333334326744 cup vegetable oil
0.66666668653488 cup white sugar
1.25 cups whole milk (heated to 95 degrees F/35 degrees C)
