Easter Egg Bread Recipe
Easter Egg Bread Recipe photo by Taste of Home

Easter Egg Bread Recipe

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I've made this Easter treat for 20 years! Colored hard-cooked eggs baked in the dough give this sweet bread such a festive look. Leave them out and it can be enjoyed anytime of year. My husband especially enjoys this bread with baked ham. -Heather Durante, Wellsburg, West Virginia
TOTAL TIME: Prep: 55 min. + rising Bake: 25 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 55 min. + rising Bake: 25 min. + cooling
MAKES: 16 servings

Ingredients

  • 1/2 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 to 2 teaspoons ground cardamom
  • 1 teaspoon salt
  • 6 to 6-1/2 cups all-purpose flour
  • 1-1/2 cups whole milk
  • 6 tablespoons butter, cubed
  • 4 large eggs
  • 3 to 6 hard-cooked large eggs, unpeeled
  • Assorted food coloring
  • Canola oil
  • 2 tablespoons water

Nutritional Facts

1 slice: 281 calories, 8g fat (4g saturated fat), 107mg cholesterol, 231mg sodium, 44g carbohydrate (8g sugars, 1g fiber), 9g protein

Directions

  1. In a large bowl, mix sugar, yeast, cardamom, salt and 2 cups flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add 3 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.
  3. Meanwhile, dye hard-cooked eggs with food coloring following package directions. Let stand until completely dry.
  4. Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 24-in. rope. Place ropes on a greased baking sheet and braid. Bring ends together to form a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes.
  5. Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 375°.
  6. In a bowl, whisk remaining egg and water; gently brush over dough, avoiding eggs. Bake 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Refrigerate leftovers. Yield: 1 loaf (16 slices).
Originally published as Easter Egg Bread in Taste of Home April/May 2003, p41

Reviews for Easter Egg Bread

AVERAGE RATING
(18)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 26, 2016

"We've been making this for the past five years...mine is going into the oven right now! My college-aged daughters still look forward to having this beautiful and tasty bread at Easter."

MY REVIEW
Reviewed Mar. 24, 2016

"Not only does this taste good, the presentation is so pretty. I find that it tastes best the same day it is made."

MY REVIEW
Reviewed Mar. 20, 2016

"This SOUNDS wonderful and I am going to try it this weekend. My question is: are the eggs good to eat after being first hard boiled, then baked in the oven? Maybe they are just for the decoration??"

MY REVIEW
Reviewed Apr. 9, 2015

"This is a wonderful delicious Easter Egg Bread Recipe ! The Eggs definately need to be pre-cooked. I substituted cardamon for Vanilla and used 3 cups White Four and 3 cups Whole Wheat Flour. I served it with fresh Butter and Cinnamon. What a beautiful and colorful and yummy presentation this made. This Recipe is definately a keeper I plan to make this every Easter. I used 6 pre-cooked assorted colored Easter Eggs going between each Braid of Dough that rises to a big beautiful colorful Egg's Nest. This Recipe is Eggceptional ~ YOU WILL LOVE IT !!"

MY REVIEW
Reviewed Apr. 8, 2015

"This is a great recipe! Me and my 8 year old son made it for the first time this Easter. I did substitute the cardamom with Vanilla and vegetable oil for canola but that was only because I did not have them on hand. The directions were perfect and the bread came out gigantic and delicious. We will definitely be making this every Easter. After it came out of the oven we also made a glaze to pour over it of 2 cups Powdered sugar, water and a tablespoon of clear vanilla. The glaze should be as thick as syrup. I just keep adding water until I get the consistency I want - after the glaze Sprinkles and done !!!"

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