This easy Easter bread recipe is a fun and festive sweet bread that can be enjoyed for breakfast, dipped in soups, or sliced to surprisingly partner with cuts for sandwiches. So what will you try this easy homemade bread recipe with?
Is easter bread a dessert? Easter bread is not a dessert, but for how sweet and decadent it was, it could have passed for dessert. I am one to slather peanut butter, chocolate spread, and jams on bread but to my surprise, I quite enjoyed the contrast of the sweetness from the easter bread that rivalled the spice from my hard-earned masala chai. Why hard-earned you ask?
Well, every trip back home always has my luggage packed to the brim with a holiday overhaul of spices and other ingredients that I have difficulty getting here in Malta. So this ever-curious cook decided to take on the mission of homemade masala chai spice. Lo and behold, success and the promise of more space in my luggage for other goodies!!!
Easter Bread Ingredients
High-protein flour: Manitoba flour to be exact, alternatively look for any bread flour with a protein percentage of 13% or higher.
Sugar: Granulated sugar for sweetness and that beautiful golden colour
Yeast: I used instant yeast, but you can just as well substitute with 7g of active dry yeast.
Unsalted butter: unsalted so that we can control the saltiness of the bread. Make sure it is softened before adding it to the dough.
Eggs & full-fat milk: the eggs enrichen the flavour of the bread, you can opt for skimmed milk if you do not have full-fat.
Salt: to highlight all the above flavours 🙂
How To Make Easter Bread
Step 1: Add flour, sugar, and yeast to a stand mixing bowl. Then pour the lukewarm milk and one egg into the dry ingredients. Mix on low speed until it forms a shaggy dough, then sprinkle in the salt.
Once the dough has no visible flour, start adding the softened butter one knob at a time. Knead the dough on medium speed until it looks smooth and passes the windowpane test. Then tip it into a lightly buttered bowl, cover it with cling film and leave it to double in size.
While the dough is proofing, dye the eggs as described below.
How to Dye Eggs for Easter Bread
Step 2: Boil water and pour it into 3 glasses 3/4 way, stir in 1 teaspoon of vinegar and add in the food colouring. Most people prefer to have the eggs dyed using pastel colours but choose which you prefer and stir it into the water mixture bit by bit until you get the right shade.
Gently drop the eggs into the glasses and leave them to sit for 10-15 minutes or until your eggs are dyed. Then put them on parchment paper to dry. After which, take a paper pin and very carefully prick a hole on the sharp end of each coloured egg.
When the dough is ready, knock it back to disseminate the air bubbles. And now, depending on how you wish to make the bread; you could make one easter bread wreath (require 3 ‘logs’ to braid), or mini bread (require 2 ‘logs’ to braid per easter bun).
How to Braid Easter Bread – 2 Ways
How to Make an Easter Bread Bun
Step 3: Portion the dough into 6 equal pieces and roll (on a lightly floured surface) each one into a log of at least 53 cm. Then twist 2 logs around each to form what looks like a rope. Thereafter, shape it into a circle and tuck one tail under the other, making sure to gently press to secure it and avoid it coming apart during baking.
Transfer it to a baking tray lined with parchment paper, make space in the opening and gently put in the egg.
How to Make an Easter Bread Wreath
Portion the dough into 3 equal pieces and roll (on a lightly floured surface) each one into a log of at least 53 cm. Braid the 3 logs by crossing one ‘log’ over the other interchangeably. Tuck one tail over the other, then transfer it onto a baking tray lined with parchment paper. Carefully make space in desired positions of the bread and gently tuck in the eggs.
Step 4: Loosely cover the easter bread bun/ easter bread wreath with cling film and leave to proof for 30-40 minutes. Lightly brush the bread with egg wash and bake at 190°C / 374°F for 27 minutes (rotating the baking tray halfway through).
Melt some unsalted butter onto the bread immediately after taking it out of the oven. Let it cool completely before serving.
Storage
Keep the bread in an airtight container.
When to Eat Easter Bread
Easter bread can be enjoyed for breakfast or surprisingly used for sandwiches and as a soup accompaniment too!
What Is Easter Bread?
Easter bread is a soft and sweet festive bread with a pull-apart brioche texture that is usually made during easter.
Where Did Easter Bread Originate From?
Easter bread is said to originate from Lombardy, Italy. Also known as pane di Pasqua (translating to easter bread). It is hard to tell where and when the decision to add coloured eggs and sprinkles came about.
What Is Easter Bread Made Of?
Easter bread is made of high-protein white bread flour, milk, eggs, sugar, butter, yeast, salt, and the option of adding orange, lemon zest or vanilla extract.
I hope you add this to your easter recipes repertoire. And now you have no reason not to pass the trivia question “Which bread product is associated with easter”. You will get bonus points for sharing this delicious homemade easter bread recipe.
Please give the Easy Braided Easter Bread a thumbs up below.
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Easter bread recipe
(+10 rating, 2 votes)
Loading...A sweet and soft brioche-like bread made of high-protein white bread flour, milk, eggs, sugar, butter, yeast, salt, and the option of adding orange, lemon zest, or vanilla extract.
Ingredients
- 480g Manitoba flour
- 80g granulated sugar
- 6g instant yeast
- 250ml full-fat milk
- 5 small eggs (1 for the dough, 3 for coloring, and the other for egg wash)
- 1 3/4 teaspoon salt
- 75g unsalted butter
Instructions
Make the dough
Add flour, sugar, and yeast to a stand mixing bowl. Then pour the lukewarm milk and one egg into the dry ingredients. Mix on low speed until it forms a shaggy dough, then sprinkle in the salt.
Once the dough has no visible flour, start adding the softened butter one knob at a time. Knead the dough on medium speed until it looks smooth and passes the windowpane test. Then tip it into a lightly buttered bowl, cover it with cling film and leave it to double in size.
While the dough is proofing, dye the eggs.
Color the eggs
Boil water and pour it into 3 glasses 3/4 way, stir in 1 teaspoon of vinegar and the food coloring.
Gently drop the eggs into the glasses and leave them to sit for 10-15 minutes or until your eggs are dyed. Then put them on parchment paper to dry. After which, take a paper pin and very carefully prick a hole on the sharp end of each colored egg.
Bring it together
Knock back the dough after it has doubled in size and make either the bread wreath or bun.
Easter bread bun: Portion the dough into 6 equal pieces and roll (on a lightly floured surface) each one into a log of at least 53 cm. Then twist 2 logs around each other to form what looks like a rope. Thereafter, shape it into a circle and tuck one tail under the other, making sure to gently press to secure it and avoid it coming apart during baking.
Transfer it to a baking tray lined with parchment paper, make space in the opening, and gently put in the egg. Cover with cling film to proof for a further 30-40 minutes.
Easter bread wreath: Portion the dough into 3 equal pieces and roll (on a lightly floured surface) each one into a log of at least 53 cm. Braid the 3 logs by crossing one 'log' over the other interchangeably. Tuck one tail over the other, then transfer it onto a baking tray lined with parchment paper. Carefully make space in desired positions of the bread and gently tuck in the eggs.
Loosely cover the easter bread bun/ easter bread wreath with cling film and leave to proof for 30-40 minutes. Lightly brush the bread with egg wash and bake at 190°C / 374°F for 27 minutes (rotating the baking tray halfway through).
Melt some unsalted butter onto the bread immediately after taking it out of the oven. Let it cool completely before serving.
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