Description
This festive braided bread with dyed hard-boiled eggs is a delightful and visually appealing treat perfect for Easter or any special occasion. The sweet, soft dough is enriched with butter, eggs, vanilla, and optional orange zest, braided into a circular loaf that encases colorful eggs. The bread is brushed with an egg wash for a shiny golden crust and baked until perfectly tender and aromatic.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour, plus extra for kneading
- 1/2 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1/2 cup milk, warmed to 110°F
- 1/2 cup water, warmed to 110°F
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest (optional, for flavor)
For Assembly
- 1/4 cup sugar (for sprinkling)
- 4-6 hard-boiled eggs (dyed in pastel colors for Easter)
- 1 egg yolk (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions
- Prepare the Dough: In a large bowl, combine the warm milk, warm water, and 1 tablespoon of sugar. Sprinkle the active dry yeast over the mixture and let it sit for 5-10 minutes until frothy, activating the yeast.
- Mix the Ingredients: In a separate large bowl, whisk together the flour, remaining sugar, and salt. Add the frothy yeast mixture, softened butter, eggs, vanilla extract, and optional orange zest. Mix until the dough just begins to come together.
- Knead the Dough: Turn the dough onto a floured surface and knead vigorously for 5-8 minutes until smooth and elastic. Add flour if the dough is too sticky. Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- Shape the Bread: Punch down the risen dough and divide it into three equal pieces. Roll each piece into a long 12-15 inch rope. Braid the three ropes together and form into a circular loaf, pinching the ends together securely.
- Add the Dyed Eggs: Gently press the pastel-colored hard-boiled eggs into the braided dough in a symmetrical or preferred pattern, ensuring the eggs are nestled securely.
- Second Rise: Cover the braided loaf with a clean towel and allow it to rise again for 30-45 minutes until puffed up.
- Prepare the Egg Wash: In a small bowl, whisk the egg yolk with 1 tablespoon of water. Brush this mixture evenly over the entire loaf to promote a golden, shiny crust during baking.
- Bake the Bread: Preheat the oven to 350°F (175°C). Place the bread on a parchment-lined baking sheet and bake for 25-30 minutes, until golden brown and the bottom sounds hollow when tapped.
- Cool and Serve: Transfer the bread to a wire rack and allow to cool completely before slicing. The dyed eggs can be eaten with the bread or kept as decorative keepsakes.
Notes
- Warming the milk and water to 110°F helps activate the yeast for proper rising.
- Optional orange zest adds a subtle citrus flavor enhancing the bread’s aroma.
- Use a gentle hand when pressing the dyed eggs into the dough to avoid cracking them.
- If the dough is sticky during kneading, add small amounts of flour gradually to avoid a dense loaf.
- Make sure the loaf is fully cooled before slicing to maintain its structure.
- Store leftover bread in an airtight container at room temperature for up to 3 days.
- Freezing the bread after baking is possible; thaw and warm slightly before serving.
