Easter Breads Recipe

These festive and beautifully braided Easter breads are a delightful way to celebrate the season. Each soft, golden bun is topped with a whole egg, symbolizing renewal and tradition, and is sure to add a touch of charm to your holiday table.

Ingredients

• Active Dry Yeast: 2 envelopes (1 1/2 Tbsp or 15 grams)
• Milk: 1 1/2 cups very warm, divided (I used whole milk)
• Sugar: 1 cup (200 grams) + 1 tsp (5 grams)
• Butter: 1/2 cup (8 Tbsp), softened
• Salt: 1 tsp (5 grams)
• Eggs (for dough): 3 large, well-beaten
• Flour: 7 cups (875 grams) unsifted, all-purpose, measured correctly*
• White Eggs (uncooked, shell-on): 12 large, room temperature
• Egg Wash: 1 large egg whisked with 1 tsp water

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Instructions

1. Activate Yeast:
   Pour 1/2 cup of warm milk into a small bowl. Add 1 tsp sugar and sprinkle the yeast on top. Stir and let it sit for 10 minutes until bubbly.
2. Prepare Liquid Ingredients:
   In the bowl of a stand mixer, combine 1 cup of very warm milk, 1 cup sugar, 1 tsp salt, and softened butter. Stir until most of the butter has melted. If the butter doesn’t melt fully, place the bowl over a warm water bath and stir until combined.
3. Incorporate Eggs and Yeast:
   Stir in 3 beaten eggs and the proofed yeast mixture.
4. Form the Dough:
   Using the dough hook attachment, add the flour 1 cup at a time until a soft dough forms. Knead for 8–12 minutes, until the dough is smooth, elastic, and slightly sticky to the bowl but not your fingers.
5. Proof the Dough:
   Transfer the dough to a buttered bowl and turn it once to coat the surface with butter. Cover with a tea towel and let it rise in a warm, draft-free place (about 100˚F) for 1 1/2 hours, or until doubled in size.
6. Shape the Buns:
   Punch down the dough and divide it into 14 pieces. Shape 12 pieces into round buns about 3/4 inch thick. Arrange the buns on two buttered baking sheets, or use one large sheet to fit all. Gently press the center of each bun with a spoon to create a hollow, then place a whole egg in each hollow.
7. Make the Cross Toppings:
   Roll the remaining dough into two 13-inch-long rolls. Cut each roll into 12 equal strips, about 6 inches long each. Form a cross over each egg with two strips, tucking the ends under the bun.
8. Apply Egg Wash:
   Brush the buns generously with egg wash, avoiding splattering the eggs.
9. Bake:
   Preheat the oven to 375˚F. Bake the buns in the center of the oven for 18–20 minutes, or until golden and cooked through. Let cool slightly before serving.

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Why You’ll Love This Recipe

• Traditional Charm: Perfect for Easter celebrations, these breads hold deep cultural significance.
• Kid-Friendly Fun: Shaping the dough and adding eggs can be a fun family activity.
• Soft and Fluffy: The perfect texture to complement the lightly sweet flavor.

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Tips

• Use a kitchen thermometer to ensure the milk is warm (110–115°F) for activating the yeast.
• To prevent the dough from sticking, lightly flour your work surface and rolling pin.
• Brush the buns with egg wash just before baking for a glossy, golden crust.

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Variations and Substitutions

• Egg-Free Option: Replace the whole eggs with colorful plastic eggs for decoration.
• Sweet Dough: Add a tablespoon of orange zest or vanilla extract to the dough for added flavor.
• Savory Twist: Skip the sugar and cinnamon and add fresh herbs to the dough for a savory version.

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FAQs

Q: Can I make the dough ahead of time?
A: Yes, you can refrigerate the dough after the first rise. Bring it to room temperature before shaping and baking.

Q: Do the eggs cook in the oven?
A: Yes, the eggs bake fully while the buns rise and turn golden.

Q: Can I use different flours?
A: Stick with all-purpose flour for the best texture, but bread flour can be used for a chewier result.

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Serving Suggestions

• Serve with butter or jam for a delicious breakfast.
• Pair with coffee or tea for a delightful mid-day snack.
• Arrange the buns on a festive Easter platter for a stunning centerpiece.

Enjoy this timeless Easter bread recipe that brings a taste of tradition to your holiday table!