Easter Braid Recipe

Name: Easter Braid
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. active dry yeast or 1 cake compressed yeast; 1/4 c. water; 1 c. scalded milk; 1/2 c. sugar; 2 tsp. salt; 1/2 c. softened butter, margarine or shortening; 4 1/2 to 5 c. sifted enriched flour; 2 eggs; 2 tsp. grated lemon peel; 1/4 tsp. mace (optional); 1 c. raisins (dark or light)

Servings: persons

1 pkg. active dry yeast or 1 cake compressed yeast
1/4 c. water
1 c. scalded milk
1/2 c. sugar
2 tsp. salt
1/2 c. softened butter, margarine or shortening
4 1/2 to 5 c. sifted enriched flour
2 eggs
2 tsp. grated lemon peel
1/4 tsp. mace (optional)
1 c. raisins (dark or light)

1
Soften active dry yeast in warm water, compressed yeast in lukewarm water.
2
Combine milk, sugar, salt and butter.
3
Cool to lukewarm.
4
Stir in about 2 cups of flour; add eggs and mix well. Stir in softened yeast.
5
Add lemon peel, mace, the raisins and remaining flour to make a soft dough.
6
Let rest 10 minutes. Knead on lightly floured surface until smooth and elastic.
7
Place in lightly greased bowl, turning once to grease surface.

850

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 pkg. active dry yeast or 1 cake compressed yeast, 1/4 c. water, 1 c. scalded milk, 1/2 c. sugar, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Easter Braid

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