Sweet Braided Easter Bread – This festive braided brioche bread is a bright and colorful treat you can enjoy for the Easter holiday. So fluffy and light, Easter egg bread is decorated with dyed eggs, sprinkles, and a sweet glaze to shine bright on the dessert table.
This soft brioche bread decorated with colorful dyed eggs, sprinkles, and a sweet glaze is sure to impress your guests for the Easter holiday. It’s a wonderful treat to enjoy after dying eggs with your kids or to bring to Sunday brunch.
Sweet Braided Easter Bread is a yeast bread made from pantry-staple ingredients and baked with dyed eggs and sprinkles. It’s finished with a sweet glaze for a bright and colorful presentation.
Are you ready for the best Easter brunch ever? Make this sweet braided Easter bread recipe along with my Salami Cream Cheese Roll Ups, a Cheese Platter, and Chicken Breakfast Sausages for an epic spread.
When YOU make this Easy Braided Easter Bread Recipe , take a picture & DM me your Food Creation on Instagram @MunchkinTimeBlog & I will feature it here under this recipe!
What is Easter bread?
Italian Easter bread (pane di pasqua in Italian) is similar to a challah egg bread, Greek Easter bread (tsoureki), or paska bread (Ukrainian Easter bread). The kneaded dough is twisted together, braided, and formed into a circle. This shape represents the thorn wreath worn on Jesus’ head.
Easter bread is a sweet and eggy dessert bread traditionally decorated with colorful sprinkles and a glaze made from powdered sugar and lemon juice or milk. It’s a light and fluffy treat to enjoy on the side of the Easter ham, turkey, or with deviled eggs for brunch.
Easter bread ingredients
This eggy bread is made from baking basics, like flour, sugar, and eggs. It can easily be made with less dairy by replacing the cow’s milk with a plant-based alternative (like soy or almond milk). These are all of the ingredients you need:
- All-purpose flour
- Active dry yeast
- Sea salt
- Milk (dairy-free or cow’s milk)
- Dyed eggs
How to make braided Easter bread
Step 1: Mix the dry ingredients together in the bowl of a stand mixer. Combine the wet ingredients in a separate small bowl. Pour the wet into the dry, and mix in one egg at a time. Use the dough hook to knead it all together into a sticky dough.
Step 2: Transfer the dough to a lightly floured surface and knead with hands until smooth and elastic. Grease a large bowl with oil, place the dough inside, cover, and let it rest until it’s doubled in size.
Step 3: Press your fist into the dough to deflate it. Place it on a floured surface and divide it into 2 equal-sized balls. Use your hands to roll each ball into a long “rope”.
Step 4: Place the “ropes” beside each other and seal the two tops together. Braid the two ropes and form the braided Easter bread into a wreath shape. Seal the ends before placing a dyed egg on every loop (you should end up with 5 loops for 5 eggs).
Step 6: While the oven is preheating, brush the dough with melted butter and add the sprinkles on top. Bake until the bread is golden brown.
How to dye eggs for Easter
Dying Easter eggs with food coloring is so fun and a great activity for your kids. You can follow my instructions on how to make colored eggs in an Instant Pot or using a boiling pot of water. You could even try dying them with natural food coloring, such as beets, like I did in my Pink Deviled Eggs recipe.
Tips to make the best Italian Easter bread
- If you don’t have a stand mixer, knead the dough in a bread machine or by hand. It should take about 10 or 15 minutes to knead by hand.
- To help the dough rise, place the oiled bowl with the dough over another bowl filled with warm water.
- If you don’t have a cast iron skillet, bake the bread in a dutch oven, oven-safe skillet, or on a parchment-lined baking sheet.
Feel free to skip the colorful eggs. It’s still a delicious bread you can eat year-round!
Storing Easter bread
To store – Make sure the baked bread is completely cool before storing it in an airtight container. It can be kept at room temperature for up to 3 days.
To freeze – To keep it longer, freeze the baked bread (without the dyed eggs) in a freezer-safe bag or airtight container. It freezes nicely for up to 2 months.
More Easter recipes
Welcome the spring season with these soft and delectable Easter desserts:
- Dulce de Leche Cake Pops
- Hot Cross Buns
- Easy Pinkalicious Deviled Eggs
- Carrot Cake From Scratch
- Easter Cake Pops
Easter Bread Recipe
- Using a stand mixer (this is the one I use & love for almost 10 years!), combine 2 1/2 cups of flour, 1/4 cup of sugar, 1 teaspoon of sea salt and 2 1/4 teaspoons of dry active yeast, mix well.
- In a small bowl, combine 2/3 cup of almond milk and 2 tablespoons of butter, microwave for 30 second, or until milk and butter is warm, but not too hot.
- Pour warm milk and butter mixture into the flour, add 2 eggs and slowly knead it using stand mixer for about 10 minutes. After place the dough onto a lightly floured surface and knead with hands until smooth and elastic, about 5 minutes.
- Lightly grease a large bowl with avocado oil. Place dough in the bowl and move around to coat with oil. Cover and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and place it onto a floured surface. Divide Easter Bread dough into two equal size balls. Using hands roll each ball into a long roll about 36 inches long. Next, using long rolls, twist them and place 1 egg for every loop, creating total of 5 loops for 5 dyed eggs. Seal the ends of the ring together.
- Next carefully place it on a oily parchment paper over baking sheet or cast iron skillet (my favorite!), cover and let rest for 45 minutes in a warm place.
- Preheat oven to 350F. Brush risen easter bread with melted butter and sprinkle colorful sprinkles over the top. Bake for about 30 minutes, or until golden brown color.
Easter Bread Glaze (100% optional)
- Mix together 1/2 tablespoon of lemon juice or milk and 1/2 cup of powdered sugar. Glaze over warm easter bread. Enjoy!
- If you don't have a stand mixer, you can knead this easter bread dough in bread machine or by hand. Total kneading time with hands should be around 10-15 minutes.
- To make dough rise, place the bowl with dough over another bowl filled with warm water, keep adding warm water until dough doubles in size.
- You are welcome to skip the colorful eggs and make this bread without dyed eggs.
- After bread cools down, place it in a airtight container and eat it with in 3 days.
Q. – Do YOU like this Braided Easter Bread Recipe?
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