Easter Egg Bread
Difficulty Level: Advanced
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Prep Time:2 Hr 30 Min
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Cook Time:PT3H30M1 Hour
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Yield:1 braided loaf or wreath
Ingredients
- ⅔ cup milk
- ¼ cup butter
- 3 cups all-purpose flour, divided, plus additional for surface
- ½ cup white sugar
- 1 teaspoon sea salt
- 1 (¼ ounce) package active dry yeast
- 4 eggs, divided
- 1 teaspoon vegetable oil
- 3 eggs, dyed while raw
- Colored sprinkles
- 157.73ml milk
- 59.15ml butter
- 709.76ml all-purpose flour, divided, plus additional for surface
- 118.29ml white sugar
- 4.26g sea salt
- 1 (7.09g) package active dry yeast
- 4 eggs, divided
- 4.26g vegetable oil
- 3 eggs, dyed while raw
- Colored sprinkles
This brioche style bread has dyed eggs baked right into it and is topped with colorful sprinkles for a fun and delicious springtime centerpiece.
Preparation
STEP 1
In a small saucepan (or in the microwave) heat milk and butter until melted and warm.
STEP 2
In a large bowl combine 1 cup flour, sugar, salt and yeast. Stir to combine. Slowly add the warm milk and butter to flour mixture while stirring. Add 3 eggs and ½ of remaining flour and stir until fully incorporated. Add remaining flour and stir or knead in bowl until dough ball is formed. Turn dough onto a smooth surface and knead for 10 minutes, using additional flour as needed to keep from sticking.
STEP 3
Lightly oil inside of large bowl (same bowl is fine). Place dough ball in bowl and turn to coat. Place a damp towel over dough and let rise in a warm location until doubled in volume, about 1 hour.
STEP 4
Deflate dough and return to lightly floured surface and cut into two equal sized pieces. Allow to rest about 5 minutes. Roll each of the two rounds into a 30-36 inch-long roll, about 1 ½ inches thick. Twist the two long pieces together, forming a loosely “braided” ring, sealing the ends together and tucking them to the bottom. Move ring to a silicone or parchment lined baking sheet. Using your fingers, work the raw dyed eggs into crevices of the braid, spacing them evenly around the wreath. Cover with a damp towel and allow to rise for 1 hour.
STEP 5
Preheat oven to 350° F. Beat remaining egg in a small bowl. Brush top and sides of raised ring with beaten egg, avoiding the dyed eggs. Lightly coat top with sprinkles and bake until golden brown, about 40 minutes. Serve this bread warm or at room temperature with butter.
Options
You can add things like dried or candied fruit, nuts, citrus zests or extracts before kneading or top with a simple powdered sugar icing. Dyed eggs will cook during the baking process, and some dye may transfer to bread (that’s ok!). Remove cooked eggs when slicing bread to enjoy later!