Name: Classic Braided Easter Bread
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
Ingredients: 4 cups all-purpose flour; 1/2 cup granulated sugar; 1 packet (2 1/4 tsp) active dry yeast; 1/2 tsp salt; 1/2 cup whole milk, warmed; 1/4 cup water, warmed; 1/2 cup unsalted butter, softened; 3 large eggs (plus 1 for egg wash); 1 tsp vanilla extract; 1/2 tsp lemon zest; 6 dyed Easter eggs (uncooked); Pearl sugar or sprinkles for decoration (optional)

Classic Braided Easter Bread: A Golden, Buttery Masterpiece for Your Holiday Table 🥖🥚✨

1. Introduction

Nothing says Easter like a beautifully braided loaf of Classic Braided Easter Bread. This traditional sweet bread, enriched with butter and eggs, is a festive centerpiece that brings warmth and joy to any holiday gathering. The golden crust and soft, fluffy interior make it irresistible, while the colorful eggs nestled in the braids add a playful touch. Whether you’re continuing a family tradition or starting a new one, this braided Easter bread recipe is sure to become a cherished part of your celebrations. For more holiday baking inspiration, check out our complete desserts collection.

Finished Classic Braided Easter Bread with colorful eggs, perfect for Easter brunch.

2. Ingredients

To make this delicious Classic Braided Easter Bread, you’ll need simple pantry staples that create magic when combined:

4 cups all-purpose flour (for best results, use unbleached)
1/2 cup granulated sugar (you can substitute honey if preferred)
1 packet (2 1/4 tsp) active dry yeast (make sure it’s fresh)
1/2 tsp salt (fine sea salt works beautifully)
1/2 cup whole milk, warmed (about 110°F – crucial for yeast activation)
1/4 cup water, warmed (filtered is best)
1/2 cup unsalted butter, softened (European-style butter adds richness)
3 large eggs (plus 1 for egg wash) – room temperature is key
1 tsp vanilla extract (pure, not imitation)
1/2 tsp lemon zest (brightens the flavor profile)
6 dyed Easter eggs (uncooked, use organic if possible)
Pearl sugar or sprinkles for decoration (optional but festive)

For those looking to explore more breakfast options, our breakfast and brunch recipes offer plenty of inspiration beyond this Easter specialty.

Ingredients for Classic Braided Easter Bread in a wooden bowl on a counter.

3. Step-by-Step Instructions

Step 1: Activate the Yeast

In a small bowl, combine the warm milk (about 110°F – test with a thermometer or your wrist), warm water, and 1 tablespoon of sugar. Sprinkle the yeast over the liquid and let it sit for 5-10 minutes until foamy and fragrant. This crucial step ensures your yeast is active and will help your braided Easter bread rise beautifully. If your mixture doesn’t foam, your yeast may be expired.

Step 2: Make the Dough

In the bowl of a stand mixer fitted with a dough hook, combine the flour, remaining sugar, and salt. Add the yeast mixture, softened butter (cut into pieces for easier incorporation), 3 eggs (lightly beaten first), vanilla extract, and lemon zest. Mix on low speed for 2 minutes until the ingredients come together, scraping down the sides as needed. Then increase to medium speed and knead for about 8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. The dough should clean the sides of the bowl when ready.

Step 3: First Rise

Transfer the dough to a lightly greased large bowl (I like to use butter for greasing), turning once to coat all sides. Cover tightly with plastic wrap or a damp, clean kitchen towel, and let it rise in a warm, draft-free place (about 75-80°F is ideal) for 1-2 hours or until doubled in size. This slow fermentation develops complex flavors and creates the perfect airy texture for your braided Easter bread. For more dough-making tips, visit our about page where we share our baking philosophy.

Risen dough for Classic Braided Easter Bread ready for shaping.

Step 4: Shape and Second Rise

Gently punch down the dough to release air bubbles. Turn it out onto a lightly floured surface and divide it into three equal pieces using a bench scraper or sharp knife. Roll each piece into a smooth 20-inch rope of even thickness – this takes patience but ensures beautiful braiding. Braid the ropes together on a parchment-lined baking sheet, pinching the ends firmly to seal. Carefully tuck dyed eggs (at room temperature) into the braids, spacing them evenly. Cover loosely with greased plastic wrap or a clean towel and let rise for 45 minutes to 1 hour until noticeably puffy. The bread should spring back slowly when lightly pressed.

Braiding dough strands for Classic Braided Easter Bread.

4. Baking Instructions

About 20 minutes before baking, preheat your oven to 350°F (175°C) with a rack in the center position. Beat the remaining egg with 1 tablespoon water or milk to create an egg wash. Using a pastry brush, gently brush the egg wash over the entire surface of the braided loaf, being careful not to deflate it. For extra sparkle, sprinkle with pearl sugar or colored sprinkles if desired. Bake for 25-30 minutes, rotating the pan halfway through, until deeply golden brown. If the bread is browning too quickly after 15 minutes, tent it loosely with aluminum foil. The internal temperature should reach 190°F when tested with an instant-read thermometer inserted into the thickest part. The bread will sound hollow when tapped on the bottom when done.

5. Serving Suggestions

Let your Classic Braided Easter Bread cool on a wire rack for at least 30 minutes before serving – this allows the crumb to set properly. This sweet bread is perfect for Easter brunch alongside other holiday favorites like our spring salads or light soups. Slice it warm and serve with softened butter, honey, or your favorite fruit preserves. The colorful eggs make a stunning presentation, but remember they’re uncooked – you might want to provide hard-boiled eggs for eating! For a complete Easter menu, pair it with our herb-roasted chicken or glazed ham.

6. Storage Tips

Store leftover braided Easter bread in an airtight container or tightly wrapped in plastic at room temperature for up to 3 days. The bread actually tastes best the day after baking as the flavors meld. For longer storage, wrap tightly in plastic then foil and freeze for up to 2 months. Thaw at room temperature (still wrapped) for several hours or overnight, then warm slightly in a 300°F oven for 5-10 minutes before serving. You can also slice the bread before freezing for easy individual portions.

7. Variations

Customize your Classic Braided Easter Bread with these delicious variations that make the recipe your own:

Add 1/2 cup plumped raisins or dried cranberries to the dough during mixing
Mix in 1/2 tsp ground cardamom or nutmeg for extra warmth and spice
Brush with a simple sugar glaze (1 cup powdered sugar + 2 tbsp milk) after baking
Use chocolate eggs instead of dyed eggs for a sweet surprise (wrap in foil first)
Add 1/4 cup finely chopped candied orange peel for citrusy brightness
Substitute 1 cup of the flour with whole wheat for nutty flavor
Top with sliced almonds before baking for crunch

8. Expert Tips

After years of perfecting this braided Easter bread recipe, here are my professional secrets for guaranteed success:

Use room temperature ingredients (especially eggs and butter) for even mixing and better rise
Don’t skip the lemon zest – it cuts through the richness and brightens the flavor
If your kitchen is cool (below 70°F), create a warm proofing environment by placing the dough in a slightly warmed oven (turn it off after heating to 100°F)
For extra shine and flavor, brush with melted butter immediately after baking
Let the bread cool completely (at least 1 hour) before slicing for clean cuts
If the eggs start to crack during baking, they’re likely too cold – always use room temp eggs
For professional-looking braids, practice with play dough first to get the technique down
Consider making two loaves – they freeze beautifully and make wonderful gifts

For more professional baking advice, check out our baking workshops where we share all our secrets.

9. Conclusion

This Classic Braided Easter Bread is more than just a recipe – it’s a celebration of tradition, family, and the joy of the season. With its golden crust, tender crumb, and festive decorations, it’s sure to become a highlight of your Easter table and a treasured memory for years to come. Whether you’re an experienced baker or trying your hand at yeast breads for the first time, this detailed braided Easter bread recipe will guide you to success with its foolproof instructions and expert tips. The process of making this bread – from activating the yeast to the final golden bake – is as rewarding as enjoying the delicious results. Happy baking, and may your holiday be as sweet and special as this beautiful bread! 🐣🌷🥖