Easter bread is a sweet yeast bread with a buttery texture and a hint of citrus flavor. It’s baked with jewel-toned eggs nestled on top.
Ingredients :
½ cup milk
¼ cup unsalted butter room temperature
¼ cup granulated sugar
2 ¼ teaspoons active dry yeast 1 package
2 eggs
1 teaspoon vanilla extract
1 teaspoon orange zest
½ teaspoon lemon zest
¼ teaspoon salt
2 ¾ cups all purpose flour or as needed
5 uncooked eggs colored (see note)
1 egg for egg wash
Directions :
In a small saucepan, combine milk and butter. Warm to 120°F. Remove from heat and pour into a bowl. Stir in sugar and yeast. Let rest 10 minutes.
Add the yeast mixture to the bottom of a stand mixer. Add in the eggs, vanilla, citrus zest, and salt, and lightly mix until combined. Add 1 cup of flour and beat using a dough hook for 2 minutes at medium speed.
Add in remaining flour a bit at a time to make a soft dough. You may not need all of the flour. Turn the mixer on to medium-low and knead with the dough hook for 4-6 minutes or until smooth and elastic.
Place the dough into a greased bowl, cover and rise in a warm spot until doubled, about 45 minutes.
Punch the dough down and divide into 3 equal portions. Roll each portion into a 26-inch rope.
Place all 3 ropes in a row on a piece of parchment paper and pinch the 3 tops together. Braid the ropes and pinch the bottom seams together.
Curve the rope to create a ring and pinch the end together. Tuck the colored eggs in between the ropes of dough. Gently cover with a towel and let rise about 30 minutes or until doubled.
While the dough is rising, preheat the oven to 350°F. Slide the parchment paper onto a baking sheet.
Beat the remaining egg with 1 tablespoon of water. Brush the egg over the dough (avoiding the eggs).
Bake for 28-33 minutes or until the bread is golden.
