Easter Egg Braid Recipe

Name: Easter Egg Braid
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/4 c. lukewarm water; sugar; 1 pkg. active dry yeast; 4 oz. jar maraschino cherries; 1 tsp. salt; 1 c. scalded milk; 1/4 c. soft shortening; 1 egg, beaten; 3 1/2 to 4 c. flour; 4 hard-cooked colored eggs (tint with food coloring); 1 Tbsp. soft butter; 1 c. sifted powdered sugar; 2 Tbsp. milk; 1/4 tsp. vanilla

Servings: persons

1/4 c. lukewarm water
sugar
1 pkg. active dry yeast
4 oz. jar maraschino cherries
1 tsp. salt
1 c. scalded milk
1/4 c. soft shortening
1 egg, beaten
3 1/2 to 4 c. flour
4 hard-cooked colored eggs (tint with food coloring)
1 Tbsp. soft butter
1 c. sifted powdered sugar
2 Tbsp. milk
1/4 tsp. vanilla

1
Combine water, 1 teaspoon sugar and yeast in small bowl; let stand 5 minutes.
2
Drain and chop cherries.
3
In large bowl, combine milk, salt, shortening, egg and 1/4 cup sugar.
4
Add about half the flour and beat until smooth.
5
Stir in yeast and cherries.
6
Add flour gradually to form a very stiff dough.
7
Turn dough onto a heavily floured board and knead until smooth and no longer sticky. Place in greased bowl; cover and let rise in warm place until doubled in bulk.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 1/4 c. lukewarm water, sugar, 1 pkg. active dry yeast, 4 oz. jar maraschino cherries, and more.

Yes, Easter Egg 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 Egg Braid

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