Easter Bread Wreath Colored Eggs (Print View)
Braided bread shaped in a wreath, decorated with colorful dyed eggs for a festive touch.
# Ingredient List:
→ Bread Dough
01 - 4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 packet (7 g) active dry yeast
04 - 1 teaspoon fine sea salt
05 - 2/3 cup warm milk (110°F)
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs, room temperature
08 - 1 teaspoon pure vanilla extract
09 - Zest of 1 lemon (optional)
→ Decoration
10 - 5-6 hard-boiled eggs, dyed in various colors
11 - 2 tablespoons whole milk for egg wash
12 - 1 egg yolk
13 - 2 tablespoons pearl sugar or colored sprinkles (optional)
# How to Make:
01 - Whisk together flour, sugar, yeast, and salt in a large bowl until thoroughly combined.
02 - In a separate bowl, blend warm milk, melted butter, eggs, vanilla extract, and lemon zest until smooth.
03 - Pour wet mixture into dry ingredients. Mix until a soft, shaggy dough comes together.
04 - Turn dough onto a floured surface and knead for 8-10 minutes until smooth, elastic, and no longer sticky.
05 - Place dough in a greased bowl, cover with plastic wrap or damp towel, and let rise in a warm, draft-free area until doubled in size, approximately 1 hour.
06 - Punch down risen dough gently. Divide into three equal portions and roll each into a 20-inch rope.
07 - Braid the three ropes together, then form into a circle by bringing ends together and pinching firmly to seal.
08 - Transfer wreath to parchment-lined baking sheet. Gently tuck dyed eggs between braids, spacing evenly around the circle.
09 - Cover with clean towel and let rise for 30 minutes until slightly puffed. Preheat oven to 350°F during final rise.
10 - Whisk egg yolk with 2 tablespoons milk. Brush generously over bread surface, avoiding colored eggs. Sprinkle with pearl sugar if desired.
11 - Bake for 25-30 minutes until deeply golden and cooked through. Tent with aluminum foil if browning too quickly.
12 - Cool completely on wire rack before slicing or serving as a decorative centerpiece.
# Expert Advice:
01 -
- The braiding is easier than it looks and feels like an old world kitchen tradition
- Those nestled eggs turn an ordinary bread into something magical and festive
02 -
- Raw eggs will cook in the oven but hard boiled ones are safer and easier to handle
- The dough needs that full rise time or the texture will be dense instead of light
03 -
- Use kitchen shears to trim any excess dough after braiding for a cleaner finish
- If the eggs seem loose, use small pieces of dough to anchor them in place