Easter Egg Braided Yeast Bread

A beautiful Easter egg braided yeast bread tastes delicious and is so pretty with dyed eggs tucked into the braided ring then drizzled with a light glaze. Easy recipe using a bread machine to make the dough.

Colorful eggs nestled in soft, sweet bread with a white glaze is what we love for Easter Sunday breakfast. I post this pretty Easter egg braided yeast bread with dyed eggs each year because it is an Easter tradition in our home.

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and… it is so much prettier than this…

♫ I’m dreaming of a White-1st-Day-of-Spring…. ♪

no, no, that’s not right. But that is just what we got! A wet, heavy snow to welcome in SPRING! Well, it shouldn’t last and soon the real spring will arrive.

Yet, in just two weeks we will be celebrating Easter so I better hop to it and begin thinking about those special foods and traditions we all enjoy.

In the past, I topped the bread dough with colored raw eggs before baking, but my gang prefer the eggs cooked a little more so I now use hard boiled eggs. The eggs can be eliminated all together if you prefer. And, the dough is made in a bread machine saving so much work!

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Here is my recipe

DOUGH INGREDIENTS:

1 large egg plus enough water to equal 1 cup 2 Tablespoons
1/4 cup butter at room temp.
1 1/2 tsp. salt
3 cups Bread flour (add a little more if dough seems too wet)
3 tbsp. nonfat Dry milk
3-5 tbsp. sugar
2 tsp. bread machine yeast

6 raw eggs, dyed and brought to room temperature (I have found if the eggs are cold, they will not cook completely during the baking time for the bread)
OR
6 hard boiled, dyed eggs

DOUGH INSTRUCTIONS:

Place dough ingredients in bread pan in order listed above

Set on Basic Dough

When cycle is completed, remove dough from bread pan onto a lightly floured board.

Cover with inverted bowl and allow to rest 5 minutes.

Divide dough in half.

Roll each piece into a log about 24-inches long.

Pinch top edges together and begin braiding each piece over the other.

Form into a circle and pinch ends together.

Transfer to a baking sheet sprayed with PAM.

Gently nestle each egg into the dough. It helps to make an indentation with your fingers so the egg sits deep enough. (deeper than they appear in above photo)

Cover; let rise in a warm, draft-free place 1 hour or until double in size.

BAKING DIRECTIONS:
Bake at 350 degrees for about 25-30 minutes or until golden brown.In addition, you may want to drizzle on a glaze made of 1/2 cup confectioners sugar, 1/2 tsp. melted butter, splash of almond extract and a few grains of salt stirred with a bit of milk, water or orange juice to desired consistency.

NOTE
*For a larger opening in the center of the finished braided bread, I coated a Pyrex bowl (5-inch diameter) with PAM and placed the braided dough around it. But the bread looks just fine baked without the bowl too.

* I have made two smaller breads by cutting the dough from the bread machine in half and then proceeding by cutting each of those in half to begin braiding. You will probably want to reduce the baking time to about 18-20 minutes.

You might also enjoy…

Easter Brunch Menu

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Comments

Gabie says
March 23, 2015 at 7:35 pm
How do alter this recipe if you don't have a bread machine? Many thanks!
Gypsy Heart says
March 23, 2015 at 3:23 am
So pretty and I know it's delicious! I usually make a cinnamon roll type wreath but adding the eggs is such a special touch. Thanks so much for sharing!
xo
Pat
Ann says
March 22, 2015 at 10:11 am
I have thought about trying this in the past but it just required more effort than I was willing to put forth….lol It does look so pretty though
My Recent Favorite Books says
March 22, 2015 at 2:26 am
Looks so pretty!
Have a wonderful Easter Holiday!
CatTales says
March 22, 2015 at 2:01 am
Looks so good and festive and what a great tradition.
janice15 says
March 22, 2015 at 12:26 am
Looks lovely…Happy Spring with love Janice
Lea says
March 21, 2015 at 11:10 pm
That is so pretty and I bet so tasty. What a great idea for Easter breakfast!
Lynn says
March 21, 2015 at 7:53 pm
It's gorgeous! I usually make and braid the ABin5 Challah at Easter but really like your bread machine idea and the bowl in the center is a great tip too:@)
PS-I couldn't believe the way it came down yesterday! Let's call it the onion snow and hope we're done with it now.
bj says
March 21, 2015 at 7:40 pm
What a beautiful Easter bread wreath. So so pretty.
I've done one almost like it using the frozen bread loaf from the market and it;s delicious, too. Actually, I've never met a bread I didn't like. 🙂
Thanks for the recipe.