- 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-boiled large eggs, unpeeled
- Assorted food coloring
- Canola oil
- 2 tablespoons water
- 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).
- 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.
- Meanwhile, dye hard-boiled eggs with food coloring following package directions. Let stand until completely dry.
- 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.
- Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 375°.
- 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).
Reviews forEaster Egg Bread
"I had to search my memory going way back to remember what exactly was that delicious and beautiful bread my Nana used to make. She called it La Luna (the moon). As a young girl I remember watching her tucking my colored Easter eggs into a sweet dough. When she passed away, alas there were no written recipes. My search began & I have learned much about this special, symbolic bread which is made by many cultures. I have made this Easter bread for a few years now, it is a connection to my past and a tradition in my family that would have been lost. I was so thrilled to find a good recipe right here on TOH. With vanilla or cardamom, it's delicious. Its not Easter without it!"
"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."
"Not only does this taste good, the presentation is so pretty. I find that it tastes best the same day it is made."
"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??"
"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 !!"
"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 !!!"
"Dear pennymccl, Maybe I can can help with answers to your questions. My mom always made this bread for Easter. I'm getting ready to make some now. The very best way to serve it is same day fresh. Still slightly warm from the oven is even better. We always sliced it. It is not a pullapart bread like "cinnamon monkey bread". Mom would slice it at the table and set the eggs aside when she came to one. They're just hard-boiled eggs by the time they come out of the oven even though we dyed raw eggs to use. The reason to bother with this bread (in addition to the fact that it is yummy), is its beautiful presentation. Let it grace your table for people to ooh and aww over before it is sliced and served."
"I have a few silly questions, and hope you all can help. I'm looking forward to making this bread for Easter, but my family has never had it before. What's the best way to serve it? Do your guests pull off sections? Or do you slice it between the eggs? Do you just offer butter as a spread or is there something else that people use? Does the person who gets the egg normally eat the egg or is really just set aside as a decoration? Thanks for your help, and Happy Easter!"
"My mother made a bread similar to this every Easter. It was delicious. The only difference that she and now, I, make is I use vanilla extract in place of cardamom, and the eggs do not have to be hard boiled!! Just tuck dyed UNCOOKED eggs into the bread and they cook right along with the bread. Have done it for years and will be doing it again this year."