My Easter bread recipe is a special treat that makes the whole house smell amazing and brings big smiles to my family. With the tender, pull-apart crumb, orange zest, and vanilla glaze with sprinkles (who doesn’t LOVE sprinkles?!), it’s a favorite in our house. It’s not just great for Easter, but throughout the year. I love that it’s less sweet than cinnamon rolls but still packed with flavor.

This Easter, I made one large wreath, but I’ve found two smaller wreaths are much easier to handle (one on each half-sheet pan). The inside is so incredibly soft and strands pull apart beautifully — truly an irrisistable breakfast bread.

Why This Easter Bread Recipe Is a Keeper

I love shaping the wreath(s) in the evening and letting them cold-proof overnight in the fridge. In the morning, just brush with the egg wash and bake for a stress-free morning treat. For Easter, I tuck dyed eggs into the bread. But I nestle them on crumpled mini muffin liners to reduce dye bleed. I promise, this bread is great any time of year with just the glaze and sprinkles, which are a nice touch for birthdays or a fun weekend breakfast treat. For us – it’s a nice change of pace from cinnamon rolls when you want something special but not overly sweet.

Tips from My Kitchen

The raw dyed eggs will “hard boil” while baking, but they can be trickier to peel than regular boiled eggs.
Using the crumpled mini muffin liner is a game-changer for preventing the dye from bleeding into the bread.
Two smaller wreaths are much easier to bake and handle than one giant one.
This dough loves an overnight cold proof — it develops great flavor and makes morning baking so easy.
Even though it’s less sweet than cinnamon rolls, the orange zest and vanilla make this bread.

This Easter bread recipe has become one traditions I look forward to. It’s beautiful on the table and tastes even better than it looks. Whether you make it for Easter with the dyed eggs or just because, I hope it brings a extra joy to your table too.

I’d love to hear from you in the comments: How did your family like it? Drop a note below — I read every comment and love hearing about your baking wins!

Here’s to sweet mornings and pretty braided bread on the table.

Happy baking, friend!

Prep Time:30

Cook Time:30

Rise Time:2

Total Time:3

Servings: slices

Author: Julie Gavin

Ingredients

For the Dough

4 ½ c. (570 g.) unbleached all-purpose flour (RECOMMEND WEIGHING)
½ c. (100 g.) granulated sugar
1 tsp. salt
2 ¼ tsp. instant yeast
1 c. (1 c.) milk warmed to 120°F
½ c. (113 g.) salted butter very soft or melted
3 large eggs room temperature
2 tbsp. fresh orange zest from 1 large orange
2 tsp. vanilla extract

For Decoration

6 eggs raw and dyed (optional)
1 egg for egg wash
1 tbsp. milk for egg wash

For the Glaze

1 c. (120 g.) powdered sugar sifted
1 tbsp. milk + more as needed
½ tsp. vanilla extract
sprinkles

Instructions

In a large mixing bowl or stand mixer bowl, add the flour, sugar, salt, and yeast. Do not mix yet.
4 ½ c. (570 g.) unbleached all-purpose flour (RECOMMEND WEIGHING)
½ c. (100 g.) granulated sugar
1 tsp. salt
2 ¼ tsp. instant yeast
Pour the warmed milk directly on top of the yeast and let it sit for a couple of minutes.
1 c. milk
Add the softened butter, eggs, orange zest, and vanilla extract.
½ c. (113 g.) salted butter
3 large eggs
2 tbsp. fresh orange zest
2 tsp. vanilla extract
Mix and knead the dough for several minutes until it’s smooth and fully incorporated, scraping down the bowl as needed. If the dough sticks to your fingers excessively when you poke it, add flour 1 tablespoon at a time until it’s manageable.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise until doubled — about 1 ½ hours.
Punch down the dough and divide it into 3 even portions.
Roll each portion into a rope about 24 inches long.
Braid the three ropes together loosely. If making two smaller wreaths, cut the braid in half.
Bring the ends of each braid together to form a wreath (or two).
Place on a parchment-lined baking sheet.
For Easter eggs: crumple a mini muffin liner, smooth it out, and nestle each dyed raw egg into the liner on the braided bread. This helps reduce dye bleed onto the bread.
6 eggs
Cover loosely and refrigerate overnight for a cold proof, or let rise at room temperature for about an hour until puffy.
The next morning (or when ready), preheat oven to 350°F.
Whisk egg with milk for the egg wash and gently brush the risen bread, avoiding the dyed eggs.
1 egg
1 tbsp. milk
Bake for 30–35 minutes, or until golden brown and the internal temperature reaches 190°F, rotating the pan halfway through for even browning.
Let the bread cool slightly while you mix the glaze.
For the glaze, whisk together the powdered sugar, milk, and vanilla until smooth and drizzle-able, adding more milk if needed.
1 c. (120 g.) powdered sugar
1 tbsp. milk
½ tsp. vanilla extract
Remove the eggs, drizzle the glaze generously over the warm bread, and immediately add sprinkles while the glaze is still wet. Remove the liners from the eggs and place them back on top for a pretty finish.
sprinkles

Notes

Two smaller wreaths are easier to bake and handle than one large one.
The raw dyed eggs will hard-boil during baking but can be trickier to peel than regular boiled eggs.
Crumpling a mini muffin liner under each egg helps prevent food dye from bleeding into the bread.
Overnight cold proof in the fridge develops great flavor and makes morning baking easy..
Best enjoyed the day it’s baked.

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Easter Bread Recipe – Worth Celebrating All Year

Why This Easter Bread Recipe Is a Keeper

Tips from My Kitchen

Easter Bread Recipe