Easter Braided Bread Recipes

SWEET BRAIDED EASTER BREAD

Steps:

• Combine milk, oil, salt, orange extract, 2 eggs at room temperature, sugar, orange zest, 4 cups of flour, and yeast in a bread machine, in that order. Set to Dough cycle and start the machine; be sure to peek inside while dough is mixing and add additional flour as needed to create a soft, but not wet, dough.
• Transfer dough to an oiled bowl and let rise until doubled in size, about 1 hour.
• Meanwhile, bring a pot of water to a boil over medium-high heat. Reduce heat to a rapid simmer and add 4 whole eggs to soft boil. Continue to simmer for 6 minutes. Remove from heat and transfer eggs to a bowl of ice water to cool quickly.
• Punch risen dough down and turn onto a floured surface. Divide into 3 even pieces. Roll each piece to form about a 1 1/2-inch thick rope that is 12 inches long. Take the pieces and braid them together, pinching the ends. Loop into a circle and pinch the ends to close. Place on a baking sheet lined with parchment paper. Align boiled eggs evenly about the braid and push in gently, about 1/3 of the way down. Cover and let rise again, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine remaining room temperature egg, 2 tablespoons water, and anise extract in a bowl for egg wash. Brush braid with the egg wash, being careful not to get any on your boiled eggs or while baking they will have cooked wash on them and won't dye nicely.
• Bake in the preheated oven, switching between another parchment-lined baking sheet every 10 minutes throughout baking time to prevent the bottom from getting too dark, until browned, about 30 minutes. Remove from the oven and let cool thoroughly, 20 to 30 minutes.
• Paint your eggs on the bread with liquid food dye. Be careful not to drip on the bread. Let dry, about 10 minutes. Brush bread with anisette liqueur and let dry before serving, about 5 minutes more.

DIANE'S GREEK BRAIDED EASTER BREAD

Steps:

• In a large bowl, dissolve yeast in warm milk. Stir in 1 cup flour and 1/2 cup sugar. Cover bowl with plastic wrap, and set aside for 1 hour. Meanwhile, steep mahlepi in 1/2 cup simmering water. Let stand for 5 minutes. Strain, and discard mahlepi. Let cool.
• Add mahlepi infusion, butter, and 5 eggs to yeast mixture; combine thoroughly. Add orange and lemon zests. Sift in remaining 8 cups flour, remaining 1 cup sugar, and salt; stir with a wooden spoon until dough forms. Knead dough in bowl until smooth, about 10 minutes. Form dough into a ball, and transfer to a lightly buttered bowl. Cover, and let rise for 2 hours.
• Punch dough down, and transfer to a lightly floured surface. Divide dough into six equal pieces. Roll each piece of dough into a rope, about 15 inches long. Tightly braid 3 ropes together, beginning in the middle. Repeat with remaining 3 ropes. Tuck a red-dyed egg into the first and last plaits, using a small piece of coiled dough to hold each egg in place if necessary. Place each loaf on a buttered baking sheet, cover loosely with plastic wrap, and set aside to rise for 1 hour.
• Preheat oven to 350 degrees. Beat remaining egg with 1 tablespoon water. Brush bread with egg wash, and sprinkle with sesame seeds. Transfer to oven, and bake until golden, 50 to 60 minutes.

BRAIDED EASTER EGG BREAD

Steps:

• In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
• Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
• Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
• Bake in the preheated oven until golden brown, about 30 minutes.

BRAIDED EASTER BREAD

Steps:

• Preheat oven to 375 degrees F.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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).
• 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.
• Bake until golden brown, about 30-40 minutes. Cool on wire racks.

POLISH BRAIDED EASTER EGG BREAD

Steps:

• In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
• Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
• Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
• Bake in preheated oven for 50 to 55 minutes, or until golden.