Can I use hardboiled eggs instead of raw eggs?

While traditional recipes call for raw eggs that cook during baking, you can use hardboiled eggs for decoration only. Keep in mind they may discolor slightly during baking and will be overcooked. If using hardboiled, add them just for the last 5 minutes of baking time.

My dough isn't rising well. What went wrong?

The most common culprits are inactive yeast or too cool an environment. Make sure your yeast is fresh and create a warm rising environment by placing the covered dough near a preheating oven or in an oven with just the light on.

Can I make this dough the night before?

Yes! After shaping the braids, cover them tightly and place in the refrigerator overnight. In the morning, let them come to room temperature and complete their rise (about 1 hour) before baking.

Are there any dairy-free alternatives I can use?

Absolutely! Substitute the whole milk with almond milk or oat milk, and use a plant-based butter alternative. The texture might be slightly different, but the bread will still be delicious.

Easter Bread Recipe - LazyDayRecipes

Description

Easter Bread is a traditional, delightfully soft and fluffy bread made with a hint of citrus from lemon and orange zest. This showstopping recipe is braided into beautiful rings, decorated with dyed uncooked Easter eggs and colorful sprinkles, offering both taste and festive charm. The bread makes a perfect addition to your holiday celebration.

Ingredients

Units Scale

For the Dough:

1 cup whole milk
1/4 cup butter
4 cups all-purpose flour (divided: 2 cups and 2 cups)
1/3 cup granulated sugar
2 1/4 teaspoons rapid rise instant yeast (1 package)
Zest of 1 lemon
Zest of 1 orange
2 eggs
1 teaspoon vanilla extract

For the Egg Wash:

1 egg
1 teaspoon milk

Decorations:

Dyed Easter eggs (uncooked – NOT hardboiled)
Colorful sprinkles

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Instructions

Mix the Dry Ingredients:
In a large mixing bowl, combine two cups of flour, sugar, yeast, salt (if using), and the lemon and orange zests. Mix thoroughly with a spoon and set aside.
Warm the Milk and Butter:
In a microwave-safe bowl, combine the butter and milk. Heat the mixture in the microwave, stirring intermittently. Start with 1 minute and then 10-second intervals until the mixture is warm but not boiling.
Combine Wet and Dry Ingredients:
Add the eggs, vanilla extract, and warmed milk mixture into the bowl with the dry ingredients. Using the dough hook of a stand mixer, mix well for about 1 minute. The mixture will resemble cake batter consistency.
Incorporate Remaining Flour:
Gradually add the remaining 2 cups of flour into the mixer. Continue mixing with the dough hook until the dough becomes smooth and no longer sticks to the bowl. If necessary, add a tablespoon of flour at a time to prevent sticking. Knead the dough in the mixer for about 8 minutes.
Knead and Rest the Dough:
Place the dough on a lightly floured surface and knead gently by hand a few times to form it into a smooth ball. Use minimal flour to avoid sticking. Transfer the dough to a clean bowl, cover with plastic wrap, and let it rest for 15 minutes.
Shape the Dough:
Remove the dough and punch it down to release any air. Divide the dough into 8 equal pieces. Roll each piece into ropes approximately 11 inches long. Pinch two ropes together at one end and braid them. Shape the braid into a ring and pinch the ends together to seal.
Allow to Rise:
Place the braided rings on a parchment-lined baking sheet. Cover them with plastic wrap and let them rise in a warm place for 30 minutes to 1 hour, or until doubled in size.
Prepare for Baking:
While the dough is rising, preheat your oven to 375℉. Make an egg wash by whisking the egg and milk together in a small bowl. Once the dough is risen, brush the egg wash generously over the braids.
Decorate and Bake:
Nestle a dyed, uncooked Easter egg into the center of each ring and sprinkle with colorful sprinkles. Bake for 20 minutes, rotating the baking sheet halfway through for even baking. The bread is done when golden brown and cooked through.
Cool and Serve:
Transfer the baked bread to a cooling rack. Serve warm for the best flavor and texture!

Notes

Storage: Once completely cooled, store the bread in an airtight container at room temperature for up to 3 days. Remove the eggs and refrigerate them separately. It can be stored in the fridge for up to 5 days or frozen for up to 3 months (remove eggs before freezing).
Decorated Eggs: Ensure the eggs are uncooked and dyed before adding them to the bread. They will cook during the baking process to a soft-boiled consistency.
Tips for Braiding: If the dough is too sticky to work with, lightly dust your hands and workspace with flour. Avoid over-flouring as it can alter the bread’s texture.

Nutrition

Serving Size: 1 piece
Calories: 245
Sugar: 5g
Sodium: 190mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 7g
Cholesterol: 55mg