Can you eat the egg baked into Easter Bread?

Yes, the egg baked into Easter Bread is safe to eat. During baking, the egg cooks similarly to a soft-boiled egg because of the oven heat. However, some people prefer to remove the egg before serving or replace it with a decorative or chocolate egg after baking. Either option works well depending on your preference.

Why is there an egg in Easter Bread?

The egg placed in Easter Bread symbolizes new life and renewal, which are central themes of the Easter celebration. In many cultures, eggs represent rebirth and hope. Incorporating dyed eggs into the braided bread also adds color and festive decoration, making Easter Bread a traditional centerpiece for holiday gatherings.

How do you store Easter Bread?

Easter Bread can be stored at room temperature in an airtight container for up to three days. If the bread includes baked eggs, it is best to remove them and refrigerate separately. For longer storage, Easter Bread can be kept in the refrigerator for about five days or frozen for up to three months when wrapped tightly.

Can Easter Bread dough be made ahead of time?

Yes, Easter Bread dough can be prepared in advance. After kneading the dough, place it in a covered bowl and refrigerate it overnight. The next day, allow the dough to come to room temperature before shaping and baking. This method can actually enhance the flavor of the bread while making holiday preparation easier.

Easter Bread Recipe – Easy Traditional Easter Bread

Name: Easter Bread Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 45 min
Cuisine: European
Ingredients: 1 cup whole milk; 1/4 cup butter (4 tablespoons); 4 cups all-purpose flour (divided); 1/3 cup granulated sugar; 2 1/4 teaspoons rapid rise instant yeast (1 packet); Zest of 1 lemon (about 1 tablespoon); Zest of 1 orange (about 1 tablespoon); 2 large eggs; 1 teaspoon vanilla extract; 1 large egg (for egg wash); 1 teaspoon milk (for egg wash); 4–8 dyed raw Easter eggs for decoration; 2 tablespoons colorful sprinkles (optional)

Description

Easter Bread is a soft, slightly sweet braided holiday bread flavored with lemon and orange zest and decorated with colorful eggs. This festive homemade bread has a fluffy texture, golden crust, and rich buttery flavor, making it a beautiful centerpiece for Easter brunch or breakfast.

Ingredients

Scale

1 cup whole milk
1/4 cup butter (4 tablespoons)
4 cups all-purpose flour (divided)
1/3 cup granulated sugar
2 1/4 teaspoons rapid rise instant yeast (1 packet)
Zest of 1 lemon (about 1 tablespoon)
Zest of 1 orange (about 1 tablespoon)
2 large eggs
1 teaspoon vanilla extract
1 large egg (for egg wash)
1 teaspoon milk (for egg wash)
4–8 dyed raw Easter eggs for decoration
2 tablespoons colorful sprinkles (optional)

Cook Mode Prevent your screen from going dark

Instructions

In a large mixing bowl, combine 2 cups of all-purpose flour, 1/3 cup granulated sugar, 2 1/4 teaspoons instant yeast, lemon zest, and orange zest. Mix well.
In a microwave-safe bowl, combine 1 cup whole milk and 1/4 cup butter. Heat for about 1 minute, stirring until the butter melts and the mixture is warm but not hot.
Add the warm milk mixture, 2 eggs, and 1 teaspoon vanilla extract to the dry ingredients.
Mix using a stand mixer with a dough hook for about 1 minute until combined. The mixture will resemble thick batter.
Gradually add the remaining 2 cups of flour while mixing on low speed until a soft dough forms.
Knead the dough with the dough hook for about 8 minutes until smooth and elastic.
Transfer the dough to a lightly floured surface and knead briefly by hand to shape it into a smooth ball.
Place the dough in a clean bowl, cover with plastic wrap, and let it rest for 15 minutes.
Punch down the dough and divide it into 8 equal portions. Roll each portion into ropes about 11 inches long.
Take two ropes, pinch them together at the top, braid or twist them together, and shape into a ring. Pinch the ends together.
Place the braided rings on a parchment-lined baking sheet and cover loosely with plastic wrap.
Allow the dough rings to rise in a warm place for 30–60 minutes or until doubled in size.
Preheat the oven to 375°F (190°C).
Prepare the egg wash by beating 1 egg with 1 teaspoon milk.
Brush the egg wash over each dough ring using a pastry brush.
Place a dyed raw Easter egg in the center of each ring and sprinkle with colorful sprinkles if desired.
Bake for 20 minutes, rotating the baking sheet halfway through baking, until the bread is golden brown.
Remove from the oven and cool on a wire rack before serving.

Notes

Ensure the milk mixture is warm but not hot to avoid killing the yeast.
A stand mixer with a dough hook makes kneading easier, but the dough can also be kneaded by hand.
Use minimal flour when kneading to keep the bread soft and tender.
Dyed eggs can be replaced with chocolate eggs after baking for a kid-friendly version.
Store Easter Bread in an airtight container at room temperature for up to 3 days.
The bread can also be frozen for up to 3 months without the eggs.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Bread
Method: Baking
Cuisine: European

Nutrition

Serving Size: 1 slice
Calories: 220 kcal
Sugar: 6 g
Sodium: 150 mg
Fat: 6 g
Saturated Fat: 3 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 55 mg