Easy Easter Bread
This Easter Sweet Bread is soft, tender,lightly sweet with a hint of orange. Its beautiful braided appearance and irresistible aroma will impress your guests and make your table setting even more festive. Plus, leftovers make the most delicious French Toasts.
Servings 12 slices
Calories 248kcal
Equipment
Ingredients
- 4 cups (560 g) all-purpose flour plus additional for dusting
- ½ cup (100 g) granulated sugar
- 2 ¼ teaspoons (7 g) instant dry yeast (0.25-ounce / 1 packet)
- 1 ½ teaspoon (6 g) salt
- 1 cup (240 ml) whole milk
- ½ cup (100 ml) evaporated milk
- 1 teaspoon (5 ml) pure vanilla extract
- 1 tablespoon (7 g) orange Zest
- 6 tablespoons (84 g) unsalted butter, cubed and softened (plus 2 more tablespoons melted to brush on the baked bread)
- Multi-colored sprinkles optional
- Easter Chocolate Mini Eggs to decorate (optional)
Eggless “Egg” Wash:
- 1 tablespoon (15 ml) evaporated milk
- 1 tablespoon (15 ml) maple syrup
Instructions
Make the Bread Dough:
- Mix flour, sugar, yeast, and salt in the bowl of the stand mixer.
- Mix whole milk, evaporated milk, vanilla and orange zest in a bowl. Microwave for 1 minute to warm up, like lukewarm – about 100° F/ 38º C. This is essential to activate the yeast.
- Add warm evaporated milk mixture to the bowl with the flour mixture. Beat with a dough hook on low speed for 2 – 3 minutes until combined; scrape down the sides of the bowl with a rubber spatula. Increase mixer speed to medium, continue kneading until the dough comes together, about 3 more minutes
- Add the softened butter, with the mixer running, one tablespoon at a time, letting each piece incorporate before adding the next. The dough will be sticky after adding in the butter. Be sure to scrape the bowl as needed to make sure the dough is mixing correctly.
- After adding all the butter, keep mixing the dough for 10 minutes, or until the dough is smooth, velvety, screechy, and the dough passes the windowpane test. This can take anywhere from 10 minutes to 15 minutes, so be patient. NOTE: Make sure to knead the dough long enough, so your bread is light and fluffy and not dense or heavy. Heavy bread can be the result of not kneading the dough long enough.
First Rise:
- Roll the dough into a ball and place it in a lightly greased bowl. Cover and let it set in a warm place for 1 ½ – 2 hours, or until double in size.
Form the Ring:
- Line a large rimmed baking sheet with parchment paper.
- Once the dough has doubled in size, turn it out onto a floured surface and gently punch down the dough.
- Divide into 3 equal pieces, each about 373 g. Roll each piece to form a 1-inch-wide rope about 23 inches long.
- Place ropes side by side lengthwise on the prepared baking sheet. Pinch one of top ends together, then tightly braid ropes together. Bring ends together to create a ring and pinch the end together. Make sure the ends are securely joined together.
Second Rise:
- Loosely cover the baking sheet with plastic wrap or a dish towel and allow to rise in a warm area, until it doubles in size, 45 to 60 minutes.
- While the dough is rising, preheat your oven to 350º F (180º C) and place the oven rack in the lower half. If your bread is too close to the top of the oven it will get too brown.
Eggless Egg Wash:
- Mix evaporated milk and maple syrup in a small bowl. Brush the mixture all over the bread. Sprinkle the top with sprinkles, if desired.
Bake:
- Bake for 30 to 35 minutes, or until golden brown. The bread is ready, when the internal temperature read between 180º F / 88° C. As soon as the bread comes out of the oven, brush it with the melted butter to give it that shiny finish. Carefully transfer the bread on the parchment paper to a wire cooling rack. Let cool for at least 30 minutes. Serve warm or at room temperature.
Notes
Store: To store leftover Easter Sweet Bread, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days.
Freeze: Alternatively, you can freeze individual slices or the whole loaf in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating in a toaster or oven.
Make Ahead: You can prepare the dough the night before and refrigerate it overnight for a slow rise. The next day, form and rise it for a second time. Since the dough is cold from the fridge, the second rise might take up to 3 hours.
Recipe Tips:
- For the best rise, make sure your yeast is fresh and active. If unsure, proof it by dissolving it in warm milk with a pinch of sugar until it becomes frothy.
- Add the butter slowly! Adding it too fast will not “emulsify” the dough, resulting in an oily, broken dough. I recommend adding one tablespoon at a time and mixing for 2 minutes before adding the next.
- Knead the dough until it is smooth and elastic. This helps develop gluten, giving the bread its soft texture.
- Allow the dough to rise in a warm, draft-free environment. Cover it with a clean kitchen towel or plastic wrap to prevent it from drying out.
- Don’t skip the orange zest—it adds a delightful citrusy note that enhances the bread's overall flavor.
- You can still make this recipe without a stand mixer. Kneading dough by hand may require a bit more time and effort than using a stand mixer. Be patient and knead the dough for about 10-15 minutes until it passes the windowpane test and becomes smooth, velvety, and slightly tacky.
- Dairy-Free: You can substitute the whole milk, evaporated milk and butter with your favorite plant-based alternatives. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks. Check out my favorite dairy-free substitutes here.
- Gluten-Free: I haven’t tested this recipe with a gluten-free flour mix; however you can give it a try. My favorite GF blend for bread is . Keep in mind that gluten-free doughs may require a shorter rise time compared to doughs made with regular flour. Also, gluten-free breads may bake at a slightly lower temperature and for a shorter amount of time than traditional breads. Start by baking the bread at the temperature specified in the recipe, but be prepared to adjust the baking time if necessary.
- Add a handful of raisins or dried cranberries to the dough for a fruity twist.
- For a richer flavor, you can sprinkle chopped nuts, such as almonds or pecans, on top of the bread before baking.
- Experiment with different shapes and braiding techniques to create a unique presentation for your Easter Sweet Bread.
- Add different flavorings such as almond extract or cinnamon for a unique twist.
Nutrition
Calories: 248kcal | Carbohydrates: 37g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 323mg | Potassium: 127mg | Fiber: 1g | Sugar: 4g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg