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Easter Egg Bread

24 reviews
Total Time
Prep: 55 min. + rising Bake: 25 min.

Recipe by Heather Durante, Wellsburg, West Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated Jul. 08, 2023

I've made this Easter treat for 20 years! Colored hard-boiled eggs baked in the dough give this sweet bread such a festive look. Leave them out and it can be enjoyed any time of year. My husband especially enjoys this bread with baked ham. —Heather Durante, Wellsburg, West Virginia

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Test Kitchen Approved

Easter Egg Bread

24 reviews
Prep Time 55 min
Cook Time 25 min
Yield 1 loaf (16 pieces)

Ingredients

  • 1/2 cup sugar
  • 1 package (1/4 ounce) 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 2% milk
  • 6 tablespoons butter, cubed
  • 3 large eggs, room temperature
  • 3 to 6 hard-boiled large eggs, unpeeled
  • Assorted food coloring
  • Canola oil
  • 1 tablespoon heavy whipping cream
  • 1 large egg yolk
Text Ingredients

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, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover 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 egg yolk and cream; gently brush over dough, avoiding eggs. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool. Refrigerate leftovers.

Nutrition Facts

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