Easter Egg Bread

Scented with the flavors of citrus, vanilla, and nutmeg, this rich yet fluffy bread makes a beautiful centerpiece for any Easter table.

Easter Egg Bread
Yields: 1 (12-Inch) Wreath
  • Sweet Bread Dough (recipe follows)
  • 6 large organic or farm-fresh eggs, divided
  • 1 teaspoon whole milk
  • ½ cup confectioners’ sugar
  • 1 to 2 tablespoons cane syrup
  1. Line a baking sheet with parchment paper, and spray with cooking spray.
  2. Lightly punch down Sweet Bread Dough. Cover and let stand for 5 minutes. On a lightly floured surface, turn out dough. Divide dough into 3 equal pieces. Roll each piece into a rope about 26 inches long. Place strands vertically in front of you. Pinch 3 ends together at top. Braid ropes together until you’ve reached end of strands. Join 2 ends together, forming a circle; pinch ends to seal. Transfer to prepared pan. Gently tuck 5 eggs in shell between strands of dough. Cover and let stand in a warm, draft-free place (75°) until puffed, about 30 minutes.
  3. Preheat oven to 350°.
  4. In a small bowl, whisk together milk and remaining 1 egg. Gently brush egg wash onto dough, avoiding eggs.
  5. Bake until golden brown and an instant-read thermometer inserted near center registers 190°, 30 to 35 minutes, loosely covering with foil after 15 to 20 minutes of baking to prevent excess browning.
  6. In a small bowl, whisk together confectioners’ sugar and cane syrup until smooth. Drizzle glaze over bread.
Note: Although some prefer to cook the eggs for decoration ahead of this process, using them raw will result in a perfectly cooked egg by the time the bread is finished baking. Dyed eggs may also be used for a more colorful presentation.

Sweet Bread Dough
Yields: 1 (12-Inch) Wreath
  • ¾ cup warm whole milk (105° to 110°)
  • 2 (0.25-ounce) packages active dry yeast
  • 2 large organic or farm-fresh eggs
  • 6 tablespoons sugar
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground nutmeg
  • 4½ to 5 cups all-purpose flour, divided
  • ½ cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • Zest of 1 orange
  1. In the bowl of a stand mixer fitted with the paddle attachment, whisk together warm milk and yeast by hand. Let stand until mixture is foamy, about 10 minutes.
  2. With mixer on medium speed, add eggs, sugar, salt, and nutmeg, beating until combined. With mixer on low speed, gradually add 2½ cups flour, beating until combined. Add butter, 1 tablespoon at a time, beating until combined. Beat in vanilla and zest just until combined. Transfer dough to a large bowl; using a spatula or wooden spoon, stir in 2 cups flour until combined.
  3. Transfer dough to a lightly floured surface, and knead until smooth and elastic, 5 to 7 minutes, adding remaining ½ cup flour if needed. (Dough should not be sticky.)
  4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.