Pretty Easter Bread with Eggs Baked In Recipe
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!
Servings 8 people
Ingredients
- 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.