Homemade Easter bread is a beloved holiday tradition that has been passed down for generations—and it’s easy to see why! If you haven’t tried it before, let me introduce you to this festive treat. It’s a sweet, fluffy, yeasted bread with beautifully dyed eggs baked right in, making it just as fun to look at as it is to eat. Whether you serve it as the centerpiece of your Easter brunch or as a colorful addition to your dessert spread, it’s sure to bring smiles all around. Plus, if you have extra dyed eggs or want a fun baking project to do with the kids, making this bread is a perfect way to celebrate Easter together every year!
Ingredients
- Cooking spray
- 1 cup whole milk, heated to 110°
- 1/2 cup (100 g.) plus 1 tsp. granulated sugar, divided
- 2 1/2 tsp. active dry yeast (1 [1/4-oz.] packet)
- 4 1/2 cups (540 g.) all-purpose flour, plus more for dusting
- 2 tsp. kosher salt
- 6 large eggs
- 1/2 cup (1 stick) butter, softened, cut into cubes
- 1 cup boiling water
- 2 tsp. distilled white vinegar
- Food coloring
- Egg wash, for brushing
- Sprinkles for topping
Directions
- Step 1 – Grease a large bowl with cooking spray. In a small bowl or liquid measuring cup, combine milk and 1 tsp. Sugar; sprinkle yeast on top. Let sit until frothy, about 8 minutes.
- Step 2 – In the large bowl of a stand mixer fitted with the dough hook, beat flour, salt, and remaining 1/2 cup sugar. Add yeast mixture and 2 eggs. Beat until a very soft dough forms, about 5 minutes. Increase to medium-high speed and add butter, 1 Tbsp. at a time, beating well after each addition, until dough pulls away from sides of bowl, about 15 minutes.
- Step 3 – Transfer dough to greased bowl, cover, and let rise in a warm spot until doubled in size 1 to 1 1/2 hours.
- Step 4 – Meanwhile, divide 1 cup boiling water between 2 bowls. Add 1 tsp. vinegar and desired food coloring to each bowl. Add 4 remaining eggs, one at a time, and let sit 5 to 10 minutes, depending on preferred color. Using a slotted spoon, transfer to a wire rack set in a baking sheet.
- Step 5 – Arrange a rack in center of oven; preheat to 375°. Line a large baking sheet with parchment. On a lightly floured surface, divide dough into 3 pieces. Roll each piece into a 16″-long rope. Place ropes side by side lengthwise on prepared sheet. Pinch top ends together, then tightly braid ropes together. Bring ends together to form a circle and pinch together.
- Step 6 – Press dyed eggs into braid, then cover dough and let rise until doubled in size, about 30 minutes.
- Step 7 – Brush with egg wash and top with sprinkles.
- Step 8 – Bake bread until golden brown, about 30 minutes. Let cool slightly.
