Pretty Easter Bread with Eggs Baked In Recipe

Easter bread

Get ready to wow your guests this Easter with a delightful treat that’s as beautiful as it is delicious! This charming Italian Easter bread recipe is sure to become a favorite in your household, thanks to its fantastic flavor and stunning presentation.

Imagine a soft, sweet bread, braided to perfection, with colorful eggs nestled right in the dough, creating a delightful centerpiece for your holiday table. Not only does this Easter bread taste heavenly, but it also adds a pop of color and festivity to your celebrations. It’s perfect for brunch, dessert, or just a playful snack as you gather with family and friends this spring.

Looking for more Easter fun? Try our edible peeps playdough, delicious maple orange glazed ham, family favorite twice baked potato recipe, and don’t forget the pretty pistachio jello salad!

Easter bread recipe

To whip up this pretty Easter bread all you need are a few simple ingredients:

• granulated (white) sugar
• active dry yeast
• salt
• all-purpose flour
• milk
• butter
• eggs
• food coloring – I use food based natural coloring
• Canola oil
• heavy whipping cream

Easter bread with eggs

Ready to whip up some delicious homemade bread? Here’s how to get started:

In a large bowl, combine 1/2 cup of sugar, 1 package of yeast (about 2 1/2 teaspoons), 1 teaspoon of salt, and 2 cups of all-purpose flour.

Next, grab a small saucepan and gently heat 1 1/2 cups of milk along with 6 tablespoons of butter until it reaches a cozy 120°-130° F.

IMPORTANT: Be careful not to let the milk go above 130°F, or you risk killing the yeast! If it does get too hot, just let it cool down a bit before continuing.

Easter Egg Bread

Combine the milk mixture with the dry ingredients and beat on medium speed for 2 minutes. Next, add 3 eggs and increase the speed to high, mixing for another 2 minutes. Gradually stir in enough of the remaining flour until you achieve a soft, slightly sticky dough.

Italian easter bread recipe

Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes.

Meanwhile, dye hard-boiled eggs with food coloring following package directions. Let stand until completely dry. Punch down dough.

Easter bread with eggs baked in

It’s time to get creative with your baking! You have the option to make a stunning large wreath for your table centerpiece or whip up several delightful individual loaves for your guests.

**For Individual Breads:**
Divide your dough according to the number of guests—perfect for up to 8! Take each portion and split it into three equal parts. Roll these sections into long ropes, braid them together, and shape into a wreath. Carefully place each on a greased baking sheet and repeat with the remaining dough.

**For a Showpiece Wreath:**
Divide the dough into thirds. Roll each part into a 24-inch rope and place them on a greased baking sheet. Braid the ropes together and bring the ends together to form a beautiful ring. Pinch the ends to seal it tight.

At this stage, I like to give my bread a final rise for extra fluffiness, although it’s not mandatory. Just cover it lightly and let it rise for another 45-60 minutes.

Easter sweet bread

Preheat oven to 375 F.  At this point tuck one colored egg in the center of each individual bread or 4-6 colored eggs around the large wreath.

The eggs can be raw or hardboiled.  Raw eggs will be softboiled after baking. After cooling, eat the egg within 2 hours, or do not eat if left out longer.

How to Dye Easter Eggs

You can do the traditional method of dying eggs. Mix 1 cup of hot water with 1 tablespoon of vinegar and add your desired food coloring to achieve your preferred shade. Submerse eggs for 5-10 minutes.

I prefer the rice method. I like to gently mix rice with food coloring in a ziplock bag and gently toss eggs in ric until the desired color is achieved.

Do whatever method you prefer!

Easy easter bread recipe

In a bowl, whisk 1 egg yolk and 1 tablespoon heavy cream together. Now gently brush egg wash over dough, avoiding eggs. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool. Refrigerate leftovers.

Easter braided bread

Italian Easter bread is not just a dish; it’s a celebration of flavors and traditions that has been passed down through generations. One of the standout characteristics of this bread is its unique balance of sweetness and richness, making it perfect for both festive gatherings and individual enjoyment. The bread is soft and slightly sweet.

Sweet easter bread recipe

Some variations call for sprinkling bread with pearl surgar or even colorful sprinkles just before baking for an extra pop to the presentation.

easter bread with hard boiled eggs

Get ready to wow your guests with this yummy Easter bread. This Italian Easter bread recipe not only tastes fantastic, but is super pretty with colored eggs baked right in the bread. This easter bread with eggs is about to become your families most anticipated tradition!

Pretty Easter Bread with Eggs Baked In Recipe

Beth Gorden

Hop into Easter with this stunning Italian Easter bread that will leave your guests in awe! Not only is it delicious, but it’s also a feast for the eyes with beautiful colored eggs baked right into the dough. This delightful bread is sure to become your family’s favorite holiday tradition. Ready to impress? Let’s get baking!

5 from 2 votes

Print Recipe Pin Recipe

Course bread, easter, holiday, Side Dish

Cuisine bread, homemade bread

Servings 8 people

Ingredients

  

1x2x3x

• 1/2 cup granulated sugar
• 1 pack active dry yeast 2 1/4 teaspoons
• 1 teaspoon salt
• 6 – 6 1/2 cups all pupose flour divided
• 1 1/2 cups milk
• 6 Tablespoons butter cubed
• 3 large eggs
• 3-6 dyed eggs raw or hordboiled
• 1 Tablespoon heavy whipping cream
• 1 large egg yolk

Instructions

 

• In a large bowl, combine 1/2 cup of sugar, 1 package of yeast (about 2 1/2 teaspoons), 1 teaspoon of salt, and 2 cups of all-purpose flour.

  Next, grab a small saucepan and gently heat 1 1/2 cups of milk along with 6 tablespoons of butter until it reaches a cozy 120°-130° F.

  IMPORTANT: Be careful not to let the milk go above 130°F, or you risk killing the yeast! If it does get too hot, just let it cool down a bit before continuing.
• Combine the milk mixture with the dry ingredients and beat on medium speed for 2 minutes. Next, add 3 eggs and increase the speed to high, mixing for another 2 minutes. Gradually stir in enough of the remaining flour until you achieve a soft, slightly sticky dough.
• Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes.

  Meanwhile, dye hard-boiled eggs with food coloring following package directions. Let stand until completely dry. Punch down dough.
• You have the option to make a stunning large wreath for your table centerpiece or whip up several delightful individual loaves for your guests.

  **For Individual Breads:**Divide your dough according to the number of guests—perfect for up to 8! Take each portion and split it into three equal parts. Roll these sections into long ropes, braid them together, and shape into a wreath. Carefully place each on a greased baking sheet and repeat with the remaining dough.

  **For a Showpiece Wreath:**Divide the dough into thirds. Roll each part into a 24-inch rope and place them on a greased baking sheet. Braid the ropes together and bring the ends together to form a beautiful ring. Pinch the ends to seal it tight
• At this stage, I like to give my bread a final rise for extra fluffiness, although it’s not mandatory. Just cover it lightly and let it rise for another 45-60 minutes.
• Preheat oven to 375 F.  At this point tuck one colored egg in the center of each individual bread or 4-6 colored eggs around the large wreath.

  The eggs can be raw or hardboiled.  Raw eggs will be softboiled after baking. After cooling, eat the egg within 2 hours, or do not eat if left out longer.
• In a bowl, whisk 1 egg yolk and 1 tablespoon heavy cream together. Now gently brush egg wash over dough, avoiding eggs. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool. Refrigerate leftovers.

Notes

How to Dye Easter Eggs

You can do the traditional method of dying eggs. Mix 1 cup of hot water with 1 tablespoon of vinegar and add your desired food coloring to achieve your preferred shade. Submerse eggs for 5-10 minutes.

I prefer the rice method. I like to gently mix rice with food coloring in a ziplock bag and gently toss eggs in ric until the desired color is achieved.

Impress your guests with this delicious Italian Easter bread featuring colorful eggs baked in, destined to become a cherished family tradition!