Description
Classic Braided Easter Bread: A beautiful and flavorful centerpiece for your Easter celebrations. This braided bread recipe is a blend of rich flavors and a stunning visual display, perfect for sharing with family and friends.
Ingredients
- All-purpose flour
- Active dry yeast
- Granulated sugar
- Salt
- Milk
- Butter
- Eggs
- Vanilla extract
- Lemon or orange zest (optional)
- Raisins or dried cranberries (optional)
Instructions
- Preparing the Dough: Combine warm milk (about 110°F) with a teaspoon of sugar and the active dry yeast. Let it sit for 5-10 minutes until foamy. In a large bowl, whisk together the flour, remaining sugar, and salt. Add the yeast mixture, melted butter, eggs, and vanilla extract. If using, stir in the citrus zest and dried fruits. Mix until a shaggy dough forms.
- Kneading and Proofing: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shaping the Braid: Punch down the risen dough to release the air. Divide the dough into three equal pieces. Roll each piece into a long rope, about 12-14 inches long. Place the ropes side by side and pinch them together at one end. Braid the ropes together, keeping the braid loose and even. Pinch the ends together to seal. Gently transfer the braided dough to a baking sheet lined with parchment paper.
- Baking to Golden Perfection: Cover the braided dough and let it rise again for 30-45 minutes. Preheat your oven to 350°F (175°C). Brush the loaf with an egg wash (egg beaten with a tablespoon of milk) for a beautiful golden-brown crust. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Let cool on a wire rack before slicing and serving.
Notes
- Keep the dough ropes even in thickness for a uniform braid.
- Avoid pulling the dough too tightly, as this can cause it to tear or become misshapen.
- If the dough is sticky, lightly flour your work surface and hands.
- Don’t worry about perfection! A slightly imperfect braid adds character.
- Add a swirl of Nutella or fruit preserves before braiding for a burst of flavor.
- Incorporate chopped nuts, such as almonds or pecans, for added texture.
- Top the baked bread with a simple glaze made from powdered sugar and milk or lemon juice.
- Decorate with colorful sprinkles or Easter candies for a festive touch.
- If the dough doesn’t rise, ensure the yeast is fresh and the milk is warm enough.
- If the bread is too dry, try adding a tablespoon or two of milk to the dough.
- If the braid is uneven, gently reshape it during the second rise.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Easter bread, braided bread, sweet bread, Easter bread recipe, braided bread recipe, traditional Easter bread, homemade bread, enriched dough, baking, Easter baking, holiday bread