Easter Egg Bread

Easter Egg Bread


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This is classic Easter bread, decorated with dyed eggs. If you have time, let the dough rest in the fridge overnight before shaping.


Makes: 1 loaf

  • 770g plain flour
  • 100g caster sugar
  • 2 packets dry yeast
  • 1 cup (250ml) milk
  • 1 teaspoon salt
  • 4 eggs
  • 125g butter
  • 1 egg + 2 teaspoons water, for brushing
  • 3 dyed hard boiled eggs, to decorate

Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

  1. Combine flour with sugar, yeast, milk, salt, eggs and butter in a mixer with a dough hook. Beat slowly for 3 minutes, then speed up and beat 8 more minutes. Let dough rise 2 hours.
  2. Divide the dough into 3 balls. Let them sit on a floured work surface 10-20 minutes. Roll each ball out into a sausage. Braid the sausages, then seal the ends to form a wreath.
  3. Cover with a lightly damp cloth and let rise 1 1/2 - 2 hours on a baking tray. Preheat oven to 200 degrees C.
  4. Beat the egg with the water and brush all over the loaf. Bake 30 minutes.
  5. Let cool, then place dyed eggs in the middle.

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