Easter Bread Colored Eggs

Last spring my grandmother called me early one morning with that excited tone she only gets when she is about to teach me something important. She insisted I come over immediately because she had finally perfected her Easter bread recipe after forty years of making it. The moment I walked through her door, the scent of vanilla and warm dough wrapped around me like a hug.

We spent the entire afternoon together, her weathered hands guiding mine as I learned to tuck those dyed eggs into the dough just so. My first attempt looked more like a tangled knot than a graceful braid, but she just laughed and said the bread would taste delicious anyway. That evening we sat at her kitchen table, still dusted with flour, breaking off warm pieces while she told me stories about making this same bread with her mother.

Ingredients

• 4 cups all-purpose flour: The foundation that gives this bread its tender structure and pillowy crumb
• 1/2 cup granulated sugar: Just enough sweetness to make this feel like a celebration without overwhelming your palate
• 1 packet active dry yeast: Make sure your milk is perfectly warm, not hot, or you will disappoint these little organisms that do all the work
• 3/4 cup whole milk: Whole milk creates a richer dough that browns beautifully in the oven
• 1/4 cup unsalted butter: Melt it and let it cool completely so it does not scramble your eggs when you mix everything together
• 2 large eggs: Room temperature eggs incorporate better into the dough for an even texture
• 1 tsp fine sea salt: Do not skip this or your bread will taste flat and forgettable
• 1 tsp pure vanilla extract: This subtle fragrance makes every slice feel like a special occasion
• Lemon zest: Optional but I never leave it out because that bright citrus note cuts through the richness perfectly
• 5 to 6 raw eggs: Color these with food safe dye before baking and remember they must be raw, not hard boiled
• Egg yolk and milk wash: This creates that gorgeous shiny finish that makes everyone gasp when you pull it from the oven
• Colored sprinkles: Completely optional but so festive for Easter brunch

Instructions

Wake up the yeast:

Dissolve the yeast and one tablespoon sugar in the lukewarm milk, then walk away for five to ten minutes until you see a foamy layer on top.

Combine the dry ingredients:

Whisk together the flour, remaining sugar, salt, and lemon zest in a large bowl so everything is evenly distributed.

Build the dough:

Pour in the yeast mixture, melted butter, eggs, and vanilla, then mix until a soft dough forms that pulls away from the sides of the bowl.

Knead until smooth:

Work the dough on a lightly floured surface for eight to ten minutes, adding flour only if it sticks to your hands or the counter.

Let it rise:

Place the dough in a greased bowl, cover it with a warm towel, and leave it alone in a cozy spot until it has doubled in size.

Shape the strands:

Punch down the risen dough, divide it into three equal portions, and roll each piece into a sixteen inch rope.

Braid with intention:

Weave the ropes together into a tight braid, then curve it into a ring or keep it straight on your parchment lined baking sheet.

Nestle the eggs:

Gently press your colored raw eggs into the braid spaces, being careful not to push them all the way through to the bottom.

Final rise:

Cover the loaf loosely and let it puff up for thirty to forty five minutes until it looks proud and airy.

Bake to golden perfection:

Brush the dough with your egg wash avoiding the colored eggs, bake at 350 degrees for twenty five minutes, and tent with foil if it browns too quickly.

Save

My grandmother saved that first misshapen loaf I made and served it at Easter dinner with such pride. Everyone pretended not to notice that one side was noticeably thicker than the other as they reached for seconds. Now every year when I make this bread, I think of her flour dusted hands and the way she believed that food made with love always tastes better.

Making It Your Own

After years of baking this bread I have discovered that adding a pinch of cardamom transforms it into something entirely magical. The warm spice pairs beautifully with the vanilla and reminds me of European bakeries I visited as a child. You can also shape individual portions instead of one large loaf if you are gifting them to friends or neighbors.

Timing Is Everything

I have learned the hard way that rushing the rising process never ends well. Find the warmest spot in your kitchen and let the dough dictate its own schedule, which usually means about an hour and a half for the first rise. The second rise is shorter but equally important for achieving that light interior that makes this bread so irresistible.

Serving Suggestions

This bread deserves to be the star of your Easter brunch or spring gathering. I love serving it alongside soft salted butter and homemade strawberry jam for a simple yet stunning presentation.

• Slice thick pieces and toast them for breakfast the next day
• Use any leftovers to make incredible bread pudding
• Wrap the loaf tightly and freeze for up to one month

Save

May your kitchen fill with warmth and your table gather the people you love most. This bread is meant to be shared.

Recipe FAQ

→ How do I achieve soft and tender bread texture?

Use lukewarm milk to activate yeast, knead dough until smooth and elastic, and allow proper rising times to develop gluten and moisture.

→ Can I use hard-boiled eggs for the decoration?

It's best to use raw, colored eggs since hard-boiled eggs can overcook or dry out during baking.

→ What is the purpose of the egg wash?

Egg wash brushed on before baking helps create a shiny, golden crust and enhances the bread's appearance.

→ How can I add extra flavor to the dough?

Try adding a dash of ground cardamom or anise for subtle aromatic notes that complement the sweet bread.

→ How long should the dough rise before baking?

Allow the dough to rise until doubled in size (about 1–1.5 hours), then shape, let rise again for 30–45 minutes before baking.

→ What ingredients are key to achieve the festive look?

Colored raw eggs tucked gently in the braided dough and optional colored sprinkles on top create eye-catching decoration.