Easter Bread Recipe
Print RecipeThis Easter bread recipe makes a beautiful braided wreath with a tender, pull-apart crumb, bright orange zest, and a sweet vanilla glaze with sprinkles. Packed with flavor — perfect for Easter or any time of year. I like to make it in the evening and cold proof overnight for an easy morning treat.Makes 1 large wreath or 2 smaller wreaths
Servings: 16 slices
equipment (affiliate links
- kitchen scale for best accuracy
- mixing bowl or
- Half Sheet Pan 2 needed for 2 wreaths (recommended)
- mini muffin liners to reduce dye bleed on bread
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.
- Pour the warmed milk directly on top of the yeast and let it sit for a couple of minutes.
- Add the softened butter, eggs, orange zest, and 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.
- 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.
- 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.
- 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.
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.
Serving: 1slice | Calories: 290kcal | Carbohydrates: 43g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 238mg | Potassium: 122mg | Fiber: 1g | Sugar: 15g | Vitamin A: 357IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg
