Description
A soft, slightly sweet braided bread traditionally served during Easter, often decorated with colorful eggs and a light glaze.
Ingredients
Units
Scale
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup warm milk (110°F)
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 3 large eggs
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 cup warm water
- 6 dyed raw eggs (optional, for decoration)
- 1 egg, beaten (for egg wash)
Instructions
- In a small bowl, dissolve yeast in warm milk and let sit for 5-10 minutes until frothy.
- In a large mixing bowl, beat together sugar, butter, eggs, vanilla, and nutmeg until well combined.
- Add the yeast mixture and warm water to the bowl and mix in flour and salt gradually until a soft dough forms.
- Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 to 1.5 hours or until doubled in size.
- Punch down the dough and divide into 3 equal portions. Roll each portion into a rope and braid them together. Shape into a ring and pinch the ends to seal.
- Place on a greased baking sheet. If using, nestle dyed raw eggs into the braid. Cover and let rise for another 30-45 minutes.
- Preheat oven to 350°F (175°C). Brush the dough with beaten egg.
- Bake for 25-30 minutes or until golden brown. Let cool on a wire rack before serving.
Notes
- You can add a simple glaze of powdered sugar and milk once the bread has cooled.
- Decorative eggs should be raw and dyed before placing into the bread – they cook while the bread bakes.
- Try adding orange zest or lemon zest for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 8g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg