Decorative Easter Bread

    3 hours 40 minutes

    Use uncooked eggs when you're making this decorative plain bread as they will bake at the same time that the bread does. The eggs can also be dyed beforehand for extra colour. Use it as an edible centrepiece.

    261 people made this

    Serves: 10 

    • 2 1/2 cups (310g) plain flour, divided
    • 50g caster sugar
    • 1 teaspoon salt
    • 1 (7g) sachet acrtive dried yeast
    • 2/3 cup (160ml) milk
    • 2 tablespoons butter
    • 2 eggs
    • 5 whole eggs (dyed if desired)
    • 2 tablespoons of butter, melted

    Preparation:45min  ›  Cook:55min  ›  Extra time:2hours rising  ›  Ready in:3hours40min 

    1. In a large bowl, combine 1 cup flour, sugar, salt and yeast, stir well. Combine milk and butter in a small saucepan then heat until milk is warm and butter is softened but not melted.
    2. Gradually add the milk and butter to the flour mixture while stirring constantly. Add two eggs and 1/2 cup flour then beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition.
    3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
    4. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
    5. Punch the dough down in the bowl and then turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 90cm long and 4 - 5cm thick.
    6. Plait the two pieces together loosely (leaving room for the whole eggs) and form into a ring. Moisten the ends and seal them together, then slide the eggs between the dough.
    7. Preheat oven to 180 degrees C.
    8. Place the loaf on a greased baking tray and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
    9. Bake in preheated oven for 50 to 55 minutes, or until golden.

    Watch a video of it being made…

    Easter Egg Bread
    Easter Egg Bread

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    Reviews in English (265)


    So ingenious!!!!!!!!!!!!!!  -  11 Mar 2016


    I've alread reviewed this recipe, but I wanted to add something about preventing the color from bleeding. I dyed my eggs for hours to get a rich, dark color. Once they were done I rinsed them in water and dried them very well. When I inserted them into the ring I tried to put them in as deep as possible. Hopefully this helps! Original Review: Beautiful bread! I had to add a little more flour when kneading and shortened the baking time! Perfect!! I made one yesterday for Easter, but my family ate it up so I had to bake another today and it came out even better. Put on sprinkles for added color.  -  15 Apr 2006  (Review from Allrecipes USA and Canada)


    I love how simple the ingrediants are for this recipe. I've made it several times, the first time I followed the directions exactly, it took all afternoon with all the rising, but it came out great. Since then, i have just thrown everything in my bread machine and placing it on the dough setting, then when finished, i roll out the dough and braid it, let it rise and bake. It's a lot easier for me and still tastes great!  -  08 Jun 2006  (Review from Allrecipes USA and Canada)