The best delicious Easter Egg Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Easter Egg Bread recipe today!
Hello my friends, this Easter Egg Bread recipe will not disappoint, I promise! Made with simple ingredients, our Easter Egg Bread is amazingly delicious, and addictive, everyone will be asking for more Easter Egg Bread.
What Makes This Easter Egg Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Easter Egg Bread.
Ready to make this Easter Egg Bread Recipe? Let’s do it!
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1/2 c Milk
1 pk Active dry yeast
1/3 c Sugar
4 tb Butter; melted and cooled
2 Eggs
1 Egg yolk
1 ts Salt
1 ts Grated orange rind
1/4 ts Anise seed; crushed
1/4 ts Cinnamon
3 c All-purpose flour; (up to
-3-1/2)
1/2 c Golden raisins
1/4 c Slivered blanched almonds
5 Hard cooked eggs; tinted in
-pastel colors
1 Egg white; lightly beaten
-CONFECTIONERS SUGAR ICING-
1 c Powdered sugar
1 ts Lemon juice
3 ts Boiling water; (up to 4)
Colored sprinkles
Unfortunately, we were never able to find her recipe. This came from a 1981
Family Circle Magazine and it’s really close to what we had as kids. I’ve
found that it takes quite a while to rise so I usually increase the yeast
to 1 1/2 to 2 tsp. I also skip the almonds and use dark raisins. This year
I’m going to try making the dough in my bread machine.
Heat milk in small saucepan until very warm (should feel comfortably warm
when dropped on wrist). Sprinkle yeast and 1 tsp of the sugar into the
milk; stir to dissolve. Let stand to proof until bubbly, about 10 minutes.
Combine remaining sugar, butter, eggs and yolk, salt, orange rind, anise
seed and cinnamon in a large bowl. Stir in yeast mixture. Beat in 3 cups of
the flour, 1 cup at a time, until mixture forms a soft dough.
On floured surface, knead 8 minutes or until smooth and elastic, using as
much of remaining flour as necessary to prevent dough from sticking.
Put dough in a large buttered bowl, turn to bring buttered side up; cover.
Let rise in a warm place, 1 1/2 hours or until doubled.
Punch dough down. On floured surface, knead in raisins and almonds. Divide
dough in half; roll into two ropes, 26 inches long.
Place ropes diagonally on an ungreased cookie sheet. Braid ropes starting
in center and working toward each end, placing a tined egg between the
ropes after each twist. Curve the braid into a circle; place a generously
greased 5 oz, heat-proof glass dish in the center of the circle. Finish
braiding the ropes, pinching the ends securely together. Cover and let rise
ina warm place about 1 hour or until doubled in volume. Brush with egg
white.
Bake in 350 oven for 25 minutes. Gently remove glass from center, Bake at
least 10 minutes longer or until bread is golden and sounds hollow when
tapped. Cool on wire rack. Drizzle with confectioners sugar icing and
decorated quickly with colored sprinkles.
Yields
1 Servings
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