Some of you may remember my Easter bread recipe from last year. Everyone loved it so much that I made it again, and it’s even better now! I added a glaze to make it a bit sweeter and also played around with the colors of the eggs in the middle.
For years my family and I would dye Easter eggs even though we aren’t Christian and don’t celebrate Easter. I just loved it so much that I forced my parents into buying all the kits to dye eggs and I would spend hours making tons of them. I stopped a few years ago, but then I figured out how to make my own dyes for this bread. It’s so easy; all you have to do is stir some vinegar and food coloring into boiling water. If you put stickers on before you dip the eggs and peel them off after, you are left with white spots (or whatever shape your stickers are). I decided to try to tie-dye mine, and it was actually pretty easy to do. I dyed the water the color I wanted and let the eggs sit for a few minutes, and then I splashed a few drops of pure food coloring on an egg before submerging it again for just a few seconds. Let the eggs sit for a few seconds, blot dry, and you have beautifully tie-dyed eggs.
As good as the bread is and as pretty as the eggs are, I must say they could use a little more sweetness. Instead of adding more sugar and potentially upsetting the delicate balance of the bread itself, I decided to drizzle the whole thing with a glaze. I prefer vanilla, but you can add whatever flavor you want, from citrus (use the zest) to almond (use almond extract). For more flavor, you can even mix in some dried or candied fruit like orange peel, raisins, or cherries. Even if you keep the bread plain, it will definitely be the star of your Easter brunch! ~Kayla of The Nerdy Chef.
Easter Bread Recipe , makes 6
2 1/4 tsp Yeast
1 1/4 Cups + 1 tsp Milk
Pinch Salt
1/3 Cup Butter
9 Eggs
1/2 Cup Sugar
5 Cups Flour
Vinegar
Food Coloring
Sprinkles
1/2 Cup Powdered Sugar
1 tsp Milk
1/8 tsp Vanilla Extract (or other type of extract or zest)
Boil 1/2 cup water in a mug or glass measuring cup. Whisk in 1 tsp vinegar and food coloring. Gently place an egg in the mixture and swirl lightly for up to 5 minutes or until desired color. Repeat with 5 more eggs, changing water when necessary or when changing colors.
Combine the butter and 1 1/4 cups milk in a small pot until the butter is melted. Cool until just warm.
Combine the yeast, salt, 2 eggs, and sugar in the bowl of a stand mixer. Fold in the milk mixture, then beat in half of the flour using the dough hook. Gradually add the remaining flour to form a stiff dough; you may not use all of it. Knead until smooth.
Place the dough into a greased bowl and cover. Let rise in a warm, draft-free area for an hour or until doubled. Punch down the dough and divide into 12 pieces. Roll each into a 1″ thick log. Twist two ropes together, then form it into a ring. Repeat with remaining dough.
Place the rings on parchment-lined cookie trays. Place an egg in the center of each; it should be fairly snug. Cover and let rise for another hour.
Preheat oven to 350F. Beat the remaining egg with 1T water. Brush onto the rings, avoiding the egg in the center. Bake for 20 minutes or until golden and cooked through.
Whisk the powdered sugar, remaining milk, and vanilla together until smooth. Drizzle onto the cooled bread and top with sprinkles. Enjoy your Easter Bread!
- 2¼ tsp Yeast
- 1¼ Cups + 1 tsp Milk
- Pinch Salt
- ⅓ Cup Butter
- 9 Eggs
- ½ Cup Sugar
- 5 Cups Flour
- Vinegar
- Food Coloring
- Sprinkles
- ½ Cup Powdered Sugar
- 1 tsp Milk
- ⅛ tsp Vanilla Extract (or other type of extract or zest)
- Boil ½ cup water in a mug or glass measuring cup. Whisk in 1 tsp vinegar and food coloring. Gently place an egg in the mixture and swirl lightly for up to 5 minutes or until desired color. Repeat with 5 more eggs, changing water when necessary or when changing colors.
- Combine the butter and 1¼ cups milk in a small pot until the butter is melted. Cool until just warm.
- Combine the yeast, salt, 2 eggs, and sugar in the bowl of a stand mixer. Fold in the milk mixture, then beat in half of the flour using the dough hook. Gradually add the remaining flour to form a stiff dough; you may not use all of it. Knead until smooth.
- Place the dough into a greased bowl and cover. Let rise in a warm, draft-free area for an hour or until doubled. Punch down the dough and divide into 12 pieces. Roll each into a 1″ thick log. Twist two ropes together, then form it into a ring. Repeat with remaining dough.
- Place the rings on parchment-lined cookie trays. Place an egg in the center of each; it should be fairly snug. Cover and let rise for another hour.
- Preheat oven to 350F. Beat the remaining egg with 1T water. Brush onto the rings, avoiding the egg in the center. Bake for 20 minutes or until golden and cooked through.
- Whisk the powdered sugar, remaining milk, and vanilla together until smooth. Drizzle onto the cooled bread and top with sprinkles.
