Easy Easter Bread

YIELD

TIME

2 hrs 15 mins

12 servings

INGREDIENTS

– 5 eggs room temperature – 3/4 cup sugar – 1 teaspoon vanilla extract – 1/4 salt – 3/4 cup lukewarm milk – 3 teaspoon active dry yeast – 4 cup plain flour – 1/2 cup butter room temperature – 1 cup seedless raisins – 3 cup icing sugar – 3-5 tablespoons water – sprinkles

Step 1

Using stand mixer, on a high speed whisk eggs, sugar, vanilla extract and salt until well combined, about 2 minutes.

Step 2

Whisk in milk and dry yeast.

Step 3

Turn mixer on low speed then add 2 cups of flour, mix until combined.

Step 4

Add butter, mix until incorporated, add the rest of 2 cups flour and mix until sticky dough forms, about 5 minutes.

Step 5

Mix in raisins until combined.

Step 6

Cover bowl with plastic wrapper and let dough rise in the shallow dish or sink filled with warm water for about 1 hour, or until dough doubles in size.

Step 7

Put cupcake liners in cupcake molds. Evenly divide dough into 12 cupcake molds or Easter bread molds.

Step 8

Wrap with plastic wrapper and let the dough rise in the warm place or in the oven at 100F, for 30 minutes.

Step 9

Take the dough out of the oven, then preheat the oven to 350F.

Step 10

Bake for 27-30 minutes or until golden color. Let it cool on cooling rack, to room temperature. Remove the wrapper.

Step 11

To make Icing: In a mixing bowl stir icing sugar with water until smooth frosting.

Step 12

Glaze each Easter Bread, add sprinkles. Enjoy!

Baking Easter Bread on Easter is one of my favorite family traditions.  I remember my mama always made Easter Bread on Friday nights right before Easter.  

VISIT

MunchkinTime.com

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Happy Cooking!