Braided Easter Bread Recipe
Prep Time:
2 hours, 15 minutes
Cook Time:
28 minutes
Servings:
12 servings
Ingredients
  • ¼ cup warm water
  • ¾ cup warm milk
  • ½ cup granulated sugar, divided
  • 1 (2 ¼ teaspoons) packet active dry yeast
  • 6 tablespoons unsalted butter, cut into small cubes
  • 3 large eggs, divided
  • ½ teaspoon kosher salt
  • 1 tablespoon lemon zest
  • 4 ½ cups all-purpose flour
  • 1 tablespoon water
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
Directions
  1. Add the warm water, warm milk, 1 tablespoon of granulated sugar, and the yeast to the bowl of a stand mixer. Let the mixture sit until it is foamy, or about 5 minutes.
  2. Add the remaining granulated sugar, butter, and 2 eggs to the mixing bowl. Use the mixer's dough hook to mix on medium speed until all ingredients are fully combined, or about 30 seconds.
  3. Add the salt, lemon zest, and about ⅓ of the flour to the bowl. Beat on low speed until combined, and then slowly add in the remaining flour. Increase the mixer's speed to medium and beat until the dough forms a smooth, elastic ball, or about 5 minutes.
  4. Transfer the dough to a lightly oiled bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place for 60-90 minutes, or until it has doubled in size.
  5. Place the dough on a lightly floured surface and divide it into 3 equal parts. Roll each part into a rope about 28 inches long. Pinch the ends of the three ropes, then braid the ropes together, pinching the ends together when you have finished the braid.
  6. Place the braid on a baking sheet lined with parchment paper and shape it into a circle. Pinch the ends together to seal. Press the dyed eggs around the braid. Loosely cover the baking sheet with plastic wrap and let the shaped dough rise in a warm place for another 45 minutes.
  7. In the last 15 minutes of the rising time, preheat the oven to 350 F.
  8. Whisk the remaining egg and tablespoon of water together in a small bowl. Brush the loaf with the egg wash. Top the loaf with sprinkles if desired.
  9. Bake in the preheated oven for 28-30 minutes, or until it is golden brown. Slide the parchment paper with the loaf on it onto a cooling rack to cool completely.
  10. Whisk together the powdered sugar and lemon juice together in a small bowl. Use a spoon to drizzle the glaze over the cooled bread. Let the glaze set, and then serve the bread.