Easter Bread Wreath Colored Eggs (Print View)

Festive braided bread wreath dressed with vibrant colored eggs, ideal for holiday gatherings and celebrations.

# Ingredient List:

→ Dough

01 - 4 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast (1 packet)
04 - 3/4 cup whole milk, lukewarm
05 - 1/4 cup unsalted butter, melted
06 - 2 large eggs, room temperature
07 - 1/2 teaspoon salt
08 - 1 teaspoon vanilla extract
09 - Zest of 1 lemon

→ Decoration

10 - 5–6 dyed uncooked eggs
11 - 2 tablespoons milk for egg wash
12 - 1 tablespoon granulated sugar, optional for sprinkling

# How to Make:

01 - Dissolve yeast in lukewarm milk with 1 tablespoon of sugar. Let stand for 5–10 minutes until foamy and activated.
02 - In a large mixing bowl, whisk together flour, remaining sugar, salt, and lemon zest until well incorporated.
03 - Pour the yeast mixture, melted butter, eggs, and vanilla extract into the dry ingredients. Mix until a soft, shaggy dough forms.
04 - Knead by hand on a floured surface or with a stand mixer fitted with a dough hook for 8–10 minutes until smooth, elastic, and slightly tacky.
05 - Place dough in a lightly greased bowl, turning to coat all sides. Cover with plastic wrap or a clean towel and let rise in a warm, draft-free spot until doubled in size, approximately 1 to 1.5 hours.
06 - Punch down the risen dough to release air. Divide into three equal portions and roll each into a rope about 20 inches long.
07 - Braid the three ropes together firmly, then bring ends together to form a ring. Pinch and seal the ends securely to create the wreath shape.
08 - Transfer the wreath to a parchment-lined baking sheet. Gently tuck the dyed raw eggs into the braid crevices, spacing them evenly around the ring.
09 - Cover loosely with plastic wrap or a towel and let rise for 30–45 minutes until puffy and slightly expanded.
10 - Preheat oven to 350°F. Brush the dough surface with milk, avoiding the eggs. Sprinkle with additional sugar if desired for a sweet crust.
11 - Bake for 25–30 minutes until the bread is deeply golden brown and sounds hollow when tapped on the bottom. The eggs will cook safely during baking.
12 - Transfer to a wire cooling rack and let cool completely before serving. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The bread becomes impossibly tender, with just enough sweetness to feel like a celebration without overshadowing your main meal
  • Those colorful eggs baked right into the wreath make it the most stunning centerpiece on your table, and guests always ask how you did it
  • The dough is surprisingly forgiving, so even if your braiding skills are rusty, the wreath still looks like something from a bakery window
02 -
  • Use raw uncooked eggs for decorating because they will bake perfectly inside the bread, and using pre cooked eggs would make them rubbery and disappointing
  • The dough needs that full rising time or your wreath will be dense instead of pillowy, so do not rush this step even if you are tempted to cut it short
  • Position the eggs carefully into the braid rather than just setting them on top, or they might roll off during baking and you will have a very sad looking wreath
03 -
  • Add half a teaspoon of ground cardamom to the dry ingredients for a spiced version that tastes absolutely divine with coffee on Easter morning
  • Use a beaten egg instead of milk for your wash if you want an extra shiny finish that really makes those colors pop
  • Rotate your baking sheet halfway through baking so the wreath browns evenly rather than having one darker side

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