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
- Line a baking sheet with parchment paper, and spray with cooking spray.
- 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.
- Preheat oven to 350°.
- In a small bowl, whisk together milk and remaining 1 egg. Gently brush egg wash onto dough, avoiding eggs.
- 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.
- 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
- 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.
- 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.
- 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.)
- 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.