Easy Easter Bread Recipes

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EASY ITALIAN EASTER BREAD



Easy Italian Easter Bread image

This traditional Easter bread is topped with colored raw eggs, which cook as the bread bakes. It makes for a pretty centerpiece.

Provided by Taste of Home

Time 1h

Yield 1 loaf (20 slices).

Number Of Ingredients 16

2-3/4 to 3-1/4 cups all-purpose flour
1/4 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
2/3 cup 2% milk
3 tablespoons butter, divided
2 eggs
1/2 cup chopped mixed candied fruit
1/4 cup chopped blanched almonds
1/2 teaspoon aniseed
5 uncooked eggs, dyed
GLAZE:
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 to 2 tablespoons 2% milk
Decorator candies, optional

Steps:

  • In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a large saucepan, heat milk and 2 tablespoons butter to 120°-130°. Add dry ingredients; beat on medium speed for 2 minutes. Add eggs; mix well. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Knead in fruit, almonds and aniseed until blended. Let rest for 10 minutes. Divide dough in half. Shape each portion into a 24-in. rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Melt remaining butter; brush over dough. Gently separate ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 40 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. For glaze, in a bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over bread. Sprinkle with candies if desired.

Nutrition Facts : Calories 172 calories, Fat 5g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 169mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.

10 EASY EASTER BREADS



10 Easy Easter Breads image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 10

Italian Easter Sweet Bread
Greek Easter Bread
Kozunak (Bulgarian Easter Bread)
Raspberry White Chocolate Chip Bread
Glazed Braided Easter Bread
Paska
Easter Almond Orange Sweet Bread
Easter Banana Bread
Coconut Lime Zucchini Bread
Crescia al Formaggio

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an Easter bread in 30 minutes or less!

Nutrition Facts :

EASTER BREAD



Easter Bread image

This light and airy bread is just sweet enough to go along with your traditional Easter dinner. (Add up to 1/2 teaspoon almond extract with the eggs if you prefer it a little sweeter.) Make it the day before, and if you have any left over, make amazing French toast with it the day after!

Provided by Food Network Kitchen

Categories     side-dish

Time 5h10m

Yield 12 to 14 servings

Number Of Ingredients 9

One 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
6 cups all-purpose flour, plus more for the work surface and kneading
2/3 cup sugar
1 1/3 cups milk
6 tablespoons unsalted butter, plus more for greasing the bowl
1 teaspoon fine salt
2 large eggs, lightly beaten, plus 1 lightly beaten for egg wash
1/3 cup sliced skin-on almonds
1 tablespoon mini white nonpareils

Steps:

  • Pour 1/3 cup warm water (about 110 degrees F) into the bowl of a stand mixer. Gently whisk in the yeast, 1 tablespoon of the flour and 1 tablespoon of the sugar. Set aside until bubbly, 5 to 10 minutes.
  • Meanwhile, heat the milk in a small saucepan over medium heat until bubbles start to form around the edges, about 6 minutes. Remove the pan from the heat, and stir in the butter, the remaining sugar and the salt. Set aside to cool, about 10 minutes.
  • Fit the mixer with the paddle attachment, set on medium-low speed and pour the milk mixture into the yeast mixture. Add the 2 beaten eggs. Gradually mix in the remaining flour, and beat until a soft dough forms. Increase the speed to medium-high, and beat until the dough pulls away from the sides and forms a ball, about 5 minutes (the dough will be sticky).
  • Transfer the dough to a lightly floured surface, and knead, adding more flour as needed, until smooth and elastic, about 5 minutes. Put the dough in a lightly buttered large bowl, cover and place in a warm spot to rise until doubled in size, about 1 1/2 hours.
  • Line a baking sheet with parchment paper. Punch down the dough, transfer it to a lightly floured surface and cut it into 3 equal parts. Gently roll out each piece into a 16-inch-long rope. Transfer the ropes to the prepared baking sheet. Press the ropes together at one end, braid them, then gently tuck both ends under to form a long loaf. Cover, and let rise until doubled in size, about 1 hour.
  • Preheat the oven to 350 degrees F. Brush the entire loaf with the remaining beaten egg. Scatter the almonds and nonpareils on top, concentrating them down the middle of the loaf (they will spread as the loaf bakes). Bake until the loaf is dark golden brown and sounds hollow when tapped, 50 to 60 minutes. Let cool about 30 minutes before slicing.

EASTER EGG BREAD



Easter Egg Bread image

I've made this Easter treat for 20 years! Colored hard-cooked eggs baked in the dough give this sweet bread such a festive look. Leave them out and it can be enjoyed anytime of year. My husband especially enjoys this bread with baked ham. -Heather Durante, Wellsburg, West Virginia

Provided by Taste of Home

Time 1h20m

Yield 1 loaf (16 slices).

Number Of Ingredients 12

1/2 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 to 2 teaspoons ground cardamom
1 teaspoon salt
6 to 6-1/2 cups all-purpose flour
1-1/2 cups whole milk
6 tablespoons butter, cubed
4 large eggs, room temperature, divided use
3 to 6 hard-boiled large eggs, unpeeled
Assorted food coloring
Canola oil
2 tablespoons water

Steps:

  • In a large bowl, mix sugar, yeast, cardamom, salt and 2 cups flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add 3 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Meanwhile, dye hard-boiled eggs with food coloring following package directions. Let stand until completely dry., Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 24-in. rope. Place ropes on a greased baking sheet and braid. Bring ends together to form a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes., Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 375°., In a bowl, whisk remaining egg and water; gently brush over dough, avoiding eggs. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool. Refrigerate leftovers.

Nutrition Facts : Calories 281 calories, Fat 8g fat (4g saturated fat), Cholesterol 107mg cholesterol, Sodium 231mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 1g fiber), Protein 9g protein.

SWEET AND GOLDEN EASTER BREAD



Sweet and Golden Easter Bread image

It is an Italian tradition to make this sweet, golden braid at Easter. This family heirloom recipe came from my mother-in-law and was passed down to her from her mother. If you're not a fan of raisins, the bread is just as wonderful without them. -Kathi West, Canton, Michigan

Provided by Taste of Home

Time 1h5m

Yield 2 loaves.

Number Of Ingredients 12

2 packages (1/4 ounce each) active dry yeast
3 tablespoons warm water (110° to 115°)
1-1/3 cups warm milk (110° to 115°)
2/3 cup sugar
2/3 cup butter, softened
1-1/4 teaspoons salt
2 large eggs
3 teaspoons anise extract
6 to 6-1/2 cups all-purpose flour
2/3 cup raisins
1 large egg white, beaten
1 tablespoon water

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter and salt; mix well. Add eggs, extract and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; sprinkle with raisins and knead in. Divide in half. Divide each portion into thirds. Shape each into a 14-in. rope. Place three ropes on a greased baking sheet, and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes., Whisk egg white and water; brush over braids. Bake at 325° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 158 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 130mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.

GREEK EASTER BREAD



Greek Easter Bread image

This is a very nice bread to serve anytime of the year not just at Easter. My mother always made this at Easter time, and I was finally able to get the recipe out of her. Now I want to share it with you. This recipe makes 2 loaves.

Provided by makokiller

Categories     Bread     Yeast Bread Recipes

Time 3h45m

Yield 16

Number Of Ingredients 10

5 ½ cups high-gluten flour, divided
2 ½ teaspoons active dry yeast
1 cup milk
½ cup butter
½ cup white sugar
1 teaspoon salt
2 eggs
3 tablespoons orange juice
1 cup confectioners' sugar
1 tablespoon orange juice

Steps:

  • Mix 2 cups flour and yeast together in the bowl of a stand mixer.
  • Stir milk, butter, sugar, and salt together in a saucepan; heat and stir over medium-low heat until the mixture is smooth and the temperature is between 90 degrees F (32 degrees C) to 100 degrees F (37 degrees C).
  • Pour the milk mixture into the flour mixture, add eggs, and beat on low speed for 30 seconds. Increase speed to high and beat for 3 minutes more. Add 1 cup flour and 3 tablespoons orange juice to the mixture; mix on high for 3 minutes more.
  • Fit the mixer with a dough hook. Add remaining flour to the mixture; beat with dough hook until the flour is completely incorporated.
  • Grease a glass bowl. Put dough into the bowl. Let dough rise until doubled in volume, 1 to 2 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Punch dough down. Divide the dough into two halves. Split each half into three even pieces, roll each piece into a cylinder, and braid into loaves. Put loaves onto a baking sheet. Let rise, about 1 hour.
  • Bake in preheated oven until the middle is baked, 25 to 30 minutes.
  • Stir confectioners' sugar and 1 tablespoon orange juice together in a bowl; brush onto the tops of the loaves.

Nutrition Facts : Calories 311.5 calories, Carbohydrate 31.2 g, Cholesterol 39.7 mg, Fat 6.7 g, Fiber 0.1 g, Protein 28.4 g, SaturatedFat 4 g, Sodium 201.6 mg, Sugar 14.7 g

SWEET BRAIDED EASTER BREAD



Sweet Braided Easter Bread image

Delicious egg bread made with eggs, orange zest, and anise egg wash for an "eggstra" special flavor! A slightly sweet bread good by itself or toasted, especially with coffee or tea. You can even use it for French toast or bread pudding. I make this every year for my family at Easter. A special treat they look forward to once a year! The colored eggs are great fun too and add to your holiday decor.

Provided by Sandis Take

Categories     Bread     Yeast Bread Recipes     Egg

Time 3h35m

Yield 12

Number Of Ingredients 14

1 ¼ cups whole milk (heated to 95 degrees F/35 degrees C)
⅓ cup vegetable oil
½ teaspoon salt
1 teaspoon orange extract
3 eggs, at room temperature, divided
⅔ cup white sugar
3 tablespoons grated orange zest
4 cups all-purpose flour, or more as needed
4 teaspoons active dry yeast
4 whole eggs
2 tablespoons water
2 tablespoons anise extract
assorted food coloring
1 teaspoon anisette liqueur

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.

Nutrition Facts : Calories 315 calories, Carbohydrate 45.3 g, Cholesterol 105.5 mg, Fat 10.1 g, Fiber 1.6 g, Protein 9.1 g, SaturatedFat 2.4 g, Sodium 147.5 mg, Sugar 12.6 g

EASTER BREAD



Easter Bread image

Meet the Cook: While I most often make this traditional Ukranian bread for breakfast, I've also served it for an afternoon tea. I've been baking since I was about 8. My husband and I have three grown sons and seven grandchildren. -Rose Kostynuik, Calgary, Alberta

Provided by Taste of Home

Time 1h30m

Yield 3 loaves (16 slices each).

Number Of Ingredients 13

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
4 large eggs
6 large egg yolks
1 cup sugar
3/4 cup butter, melted
2 teaspoons salt
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 tablespoons grated lemon zest
2 cups warm milk (110° to 115°)
9-3/4 to 10-1/4 cups all-purpose flour
1 cup golden raisins

Steps:

  • In a small bowl, dissolve yeast in water; set aside. In a large bowl, beat eggs and yolks until lemon-colored; gradually add sugar. Add the butter, salt, vanilla, lemon juice and zest; beat well. Add milk and yeast mixture. Gradually add 6 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Sprinkle with raisins; knead for 5 minutes longer. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into thirds. Cover and let rest 10 minutes. Shape each portion into a loaf and place in greased 8x4-in. loaf pans. Cover and let rise in a warm place until almost doubled, about 30 minutes. , Bake at 325° for 45 minutes or until golden brown. Remove from pans to cool on wire racks.

Nutrition Facts : Calories 163 calories, Fat 5g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 139mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.

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26 EASTER BREAD RECIPES - HOW TO MAKE EASTER BREAD AND BISCUITS
2018-03-26 Nothing compares to the aroma of freshly baked bread on Easter morning. Follow along with this video to make the perfect loaf of homemade banana bread. What you'll need: loaf pan ($10, amazon.com ...
From goodhousekeeping.com


EASTER BREAD RECIPES - COOKING WITH NONNA
Easter Bread Recipes prepared by our Nonne... our Italian Grandmas! We have a rich collection of Easter Bread Recipes for your Easter celebrations. These are not only meant for the little ones around the house... they are also very much appreciated by the big ones too! We hope you enjoy them and if you have a recipe that you would like to contribute, you can do so by joining …
From cookingwithnonna.com


ITALIAN EASTER BREAD RECIPE - LEMON BLOSSOMS
2021-03-25 Make the Dough: Warm up the milk and butter together. In a mixer, combine the yeast, salt, and sugar. Add the eggs and whisk together. Add the warmed milk and butter mixture. Add 2 cups of flour. Knead: With the dough hook attachment, knead the dough and slowly add the remaining flour.
From lemonblossoms.com


21 TRADITIONAL EASTER BREAD RECIPES - THE VIEW FROM GREAT ISLAND
2018-03-25 21 Traditional Easter Bread Recipes. 21 Traditional Easter Bread Recipes ~ because Easter isn’t all eggs and bunnies. These beautiful Easter loaves come from all over the globe, each bringing their own particular spin on a celebratory spring bake.
From theviewfromgreatisland.com


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