Easter Egg Bread Recipe

5 24 24
Easter Egg Bread Recipe
Easter Egg Bread Recipe photo by Taste of Home
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Easter Egg Bread Recipe

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5 24 24
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 55 min. + rising Bake: 25 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 55 min. + rising Bake: 25 min. + cooling

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-boiled large eggs, unpeeled
  • Assorted food coloring
  • Canola oil
  • 2 tablespoons water

Directions

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).
Originally published as Easter Egg Bread in Taste of Home April/May 2003, p41

Nutritional Facts

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

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  • 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
  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-boiled 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

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Reviews forEaster Egg Bread

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danielleylee User ID: 4484886 286037
Reviewed Apr. 2, 2018

"I made this bread for Easter yesterday. It is absolutely gorgeous. I have rave reviews, everyone loved it. I highly recommend this recipe. We did have some leftover, I cannot wait to make french toast casserole with the leftovers."

MY REVIEW
Sue Zappa User ID: 1094741 285658
Reviewed Mar. 26, 2018

"If I could give this bread 10 stars, I would! I made half a recipe of the dough in my bread machine & formed it into a braid just to try it before making it for Easter. Wow! THE most delicious bread I've ever had! I know my family is going to love it. Will be making it frequently during the year. This is too good to enjoy only at Easter!"

MY REVIEW
KristineChayes User ID: 1441542 285621
Reviewed Mar. 25, 2018

"I made this last year and it was very good, but I prefer my family recipe, which my mother made, and now me, for the past fifty years - it is more moist, plus we always colored and used raw eggs to bake encircled by the sweet yeast dough. There are many versions, very similar, and all are special Easter treats!"

MY REVIEW
PAbdow User ID: 8401932 285570
Reviewed Mar. 25, 2018

"can I make the Easter Egg bread Gluten free by using the Gluten Free flour 1 - 1 ?"

MY REVIEW
kredhead User ID: 710648 272583
Reviewed Sep. 3, 2017

"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!"

MY REVIEW
Jellybug User ID: 53068 265298
Reviewed Apr. 29, 2017

"I made this beautiful bread and it was a hit at our Easter dinner. Sweet and delicious!"

MY REVIEW
lildebcupcake User ID: 4947216 246046
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
cindiak User ID: 221828 245952
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
newgrandma User ID: 1077052 245737
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
FancyGourmet User ID: 8329873 224563
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 !!"

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