Easter Bread Colored Eggs (Print View)
Lightly sweet braided bread wrapped around vibrant dyed eggs, perfect for spring festivities.
# Ingredient List:
→ Dough
01 - 4 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast
04 - 1 teaspoon salt
05 - 2/3 cup warm whole milk (110°F)
06 - 1/4 cup unsalted butter, melted and cooled
07 - 2 large eggs, room temperature
08 - 1 teaspoon pure vanilla extract
09 - 1/2 teaspoon grated lemon zest, optional
→ Decoration
10 - 6 raw eggs, dyed with food-safe coloring and thoroughly dried
11 - 1 large egg, beaten for wash
12 - 2 tablespoons colored sprinkles, optional
# How to Make:
01 - Combine warm milk with 1 tablespoon sugar and yeast in a small bowl. Let stand 5–10 minutes until mixture turns foamy and aromatic.
02 - Whisk flour, remaining sugar, and salt together in a large bowl until evenly distributed.
03 - Pour yeast mixture, melted butter, eggs, and vanilla into dry ingredients. Add lemon zest if desired. Stir until a soft, shaggy dough comes together.
04 - Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth, supple, and elastic.
05 - Transfer dough to a greased bowl, cover with plastic wrap or cloth, and let rise in a warm, draft-free spot for 1 hour until doubled in volume.
06 - Punch down risen dough and divide into 6 equal portions. Roll each into a rope approximately 16 inches long.
07 - For each loaf, braid 3 ropes together, pinching ends firmly to seal. Form into rings or leave as straight braids. Transfer to parchment-lined baking sheets.
08 - Nestle 3 dyed eggs gently into each braid. Cover loosely and let rise 30 minutes until puffy.
09 - Preheat oven to 350°F. Brush loaves with beaten egg wash and scatter sprinkles over surface if using.
10 - Bake 25–28 minutes until deeply golden. Transfer to a wire rack and cool completely before serving.
# Expert Advice:
01 -
- The eggs bake right into the bread and emerge perfectly hard boiled, a little kitchen magic that never gets old.
- The dough is forgiving enough for nervous hands but impressive enough to make guests think you trained in a European bakery.
02 -
- The dyed eggs must be raw when they go into the bread, they will cook perfectly during baking and emerge hard boiled.
- Over proofing during the second rise will cause the braid to lose definition and the eggs to sink rather than nestle.
03 -
- Dye your eggs the day before and let them dry overnight, damp shells will streak your dough with unintended watercolor effects.
- For the shiniest crust, brush with egg wash twice, once before rising and once right before baking.