Braided Easter Bread Recipe

Name: Braided Easter Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 ounce active dry yeast (1 packet); 1/4 cup warm water (110 to 115 F); 1/2 cup warm buttermilk (110 to 115 F); 4 large eggs, at room temperature; 4 colored hard-boiled eggs; 1 large orange, juiced; 2 tablespoons orange zest; 1 teaspoon fior di sicilia orange flower water (or better a combination of vanilla and orange extract) or 1/4 teaspoon vanilla extract (or better a combination of vanilla and orange extract); 4 1/2 - 5 cups unbleached all-purpose flour; 1/2 cup sugar; 1 1/2 teaspoons salt; 8 tablespoons unsalted butter, softened (1 stick); colored crystal sugar, for sprinkling

Servings: persons

1/4 ounce active dry yeast (1 packet)
1/4 cup warm water (110 to 115 F)
1/2 cup warm buttermilk (110 to 115 F)
4 large eggs, at room temperature
4 colored hard-boiled eggs
1 large orange, juiced
2 tablespoons orange zest
1 teaspoon fior di sicilia orange flower water (or better a combination of vanilla and orange extract) or 1/4 teaspoon vanilla extract (or better a combination of vanilla and orange extract)
4 1/2 - 5 cups unbleached all-purpose flour
1/2 cup sugar
1 1/2 teaspoons salt
8 tablespoons unsalted butter, softened (1 stick)
colored crystal sugar, for sprinkling

1
Preheat oven to 375 degrees F.
2
Dissolve yeast in warm water in a medium bowl. Allow to proof for about 5 minutes until bubbles appear on the surface of the water. Stir in the buttermilk, then beat in 3 of the eggs, one at a time. Add orange juice, zest, and fior di Sicilia (if available) or flavor extract(s). Set aside. The fourth egg is reserved for an egg wash on the finished braids.
3
In a bowl combine 4 1/2 cup flour, sugar, and salt. Break up the butter and add to dry ingredients. Work it in with your hands until mixture is crumbly. Add in the yeast mixture and continue mixing with your hands and form a ball of dough. Add additional flour, if needed, to obtain a dough that is soft but not too tacky. Dough could also be made in a stand mixer.
4
Turn dough out on floured work surface and knead for 3-4 minutes until smooth. Let dough rest for 10 minutes; cover with a clean kitchen towel or an inverted bowl. Knead again for about 5 minutes and no longer tacky.
5
Oil a large bowl lightly and place dough inside and turn to coat with oil. Cover bowl with plastic wrap and let rise until doubled in size, 2 to 2 1/2 hours.
6
Once it has risen to double, punch it down and transfer to a lightly floured work surface. Knead until it is smooth and not tacky.
7
Divide dough into 8 pieces. Roll each piece into a 16 inch rope. Form a braid by using 2 ropes, then bring the ends together to form a circle. Place braided ring on a parchment lined baking sheet allowing room for them to rise again (two per baking sheet).
8
Place an Easter Egg in the center of each braid and brush dough with the reserved beaten egg. Sprinkle dough with colored sugar. Cover and let rise 20 minutes.
9
Bake until golden brown, about 30-40 minutes. Cool on wire racks.

1215

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 ounce active dry yeast (1 packet), 1/4 cup warm water (110 to 115 F), 1/2 cup warm buttermilk (110 to 115 F), 4 large eggs, at room temperature, and more.

Yes, Braided Easter Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Braided Easter Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions