SWEET BRAIDED EASTER BREAD
Delicious egg bread made with eggs, orange zest, and anise egg wash for an "eggstra" special flavor! A slightly sweet bread good by itself or toasted, especially with coffee or tea. You can even use it for French toast or bread pudding. I make this every year for my family at Easter. A special treat they look forward to once a year! The colored eggs are great fun too and add to your holiday decor.
Provided by Sandis Take
Categories Bread Yeast Bread Recipes Egg
Time 3h35m
Yield 12
Number Of Ingredients 14
Steps:
- Combine milk, oil, salt, orange extract, 2 eggs at room temperature, sugar, orange zest, 4 cups of flour, and yeast in a bread machine, in that order. Set to Dough cycle and start the machine; be sure to peek inside while dough is mixing and add additional flour as needed to create a soft, but not wet, dough.
- Transfer dough to an oiled bowl and let rise until doubled in size, about 1 hour.
- Meanwhile, bring a pot of water to a boil over medium-high heat. Reduce heat to a rapid simmer and add 4 whole eggs to soft boil. Continue to simmer for 6 minutes. Remove from heat and transfer eggs to a bowl of ice water to cool quickly.
- Punch risen dough down and turn onto a floured surface. Divide into 3 even pieces. Roll each piece to form about a 1 1/2-inch thick rope that is 12 inches long. Take the pieces and braid them together, pinching the ends. Loop into a circle and pinch the ends to close. Place on a baking sheet lined with parchment paper. Align boiled eggs evenly about the braid and push in gently, about 1/3 of the way down. Cover and let rise again, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine remaining room temperature egg, 2 tablespoons water, and anise extract in a bowl for egg wash. Brush braid with the egg wash, being careful not to get any on your boiled eggs or while baking they will have cooked wash on them and won't dye nicely.
- Bake in the preheated oven, switching between another parchment-lined baking sheet every 10 minutes throughout baking time to prevent the bottom from getting too dark, until browned, about 30 minutes. Remove from the oven and let cool thoroughly, 20 to 30 minutes.
- Paint your eggs on the bread with liquid food dye. Be careful not to drip on the bread. Let dry, about 10 minutes. Brush bread with anisette liqueur and let dry before serving, about 5 minutes more.
Nutrition Facts : Calories 315 calories, Carbohydrate 45.3 g, Cholesterol 105.5 mg, Fat 10.1 g, Fiber 1.6 g, Protein 9.1 g, SaturatedFat 2.4 g, Sodium 147.5 mg, Sugar 12.6 g
BRAIDED EASTER EGG BREAD
This decorative Easter bread has whole eggs baked into it! Do not cook the whole eggs, as they will bake at the same time that the bread does. The eggs can also be dyed for extra color.
Provided by MARBALET
Categories Bread Yeast Bread Recipes
Time 3h
Yield 10
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
- Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
- Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
- Bake in the preheated oven until golden brown, about 30 minutes.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 30.1 g, Cholesterol 143.7 mg, Fat 8.7 g, Fiber 1 g, Protein 8.5 g, SaturatedFat 4.3 g, Sodium 321.9 mg, Sugar 6.1 g
BRAIDED EGG BREAD
For Rosh Hashana, loaves of braided bread-also commonly called challah-are baked to symbolize continuity. Since I first made this bread some years ago, it has become a much-requested recipe. -Marlene Jeffery, Holland, MB
Provided by Taste of Home
Time 55m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into 3 pieces. Shape each into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. , Divide reserved dough into 3 equal pieces; shape each into a 14-in. rope. Braid ropes. Center 14-in. braid on top of the shorter braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. In a small bowl, beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake until golden brown, 25-30 minutes. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 134 calories, Fat 4g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 123mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
BRAIDED EASTER BREAD
A very special bread baked with a colored Easter Egg in the center; very attractive. This recipe calls for a flavoring called fior di Sicilia, which is orange flower water. I have not seen this in stores, but am assured it makes everything from cakes to frostings and cookies taste like a Creamsicle. Sounds yummy! I substitute vanilla and orange extract to equal about 1/4 teaspoon. Adapted from a recipe by Mary Ann Esposito (Ciao Italia).
Provided by threeovens
Categories Yeast Breads
Time 3h40m
Yield 4 Easter Breads, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Dissolve yeast in warm water in a medium bowl. Allow to proof for about 5 minutes until bubbles appear on the surface of the water. Stir in the buttermilk, then beat in 3 of the eggs, one at a time. Add orange juice, zest, and fior di Sicilia (if available) or flavor extract(s). Set aside. The fourth egg is reserved for an egg wash on the finished braids.
- In a bowl combine 4 1/2 cup flour, sugar, and salt. Break up the butter and add to dry ingredients. Work it in with your hands until mixture is crumbly. Add in the yeast mixture and continue mixing with your hands and form a ball of dough. Add additional flour, if needed, to obtain a dough that is soft but not too tacky. Dough could also be made in a stand mixer.
- Turn dough out on floured work surface and knead for 3-4 minutes until smooth. Let dough rest for 10 minutes; cover with a clean kitchen towel or an inverted bowl. Knead again for about 5 minutes and no longer tacky.
- Oil a large bowl lightly and place dough inside and turn to coat with oil. Cover bowl with plastic wrap and let rise until doubled in size, 2 to 2 1/2 hours.
- Once it has risen to double, punch it down and transfer to a lightly floured work surface. Knead until it is smooth and not tacky.
- Divide dough into 8 pieces. Roll each piece into a 16 inch rope. Form a braid by using 2 ropes, then bring the ends together to form a circle. Place braided ring on a parchment lined baking sheet allowing room for them to rise again (two per baking sheet).
- Place an Easter Egg in the center of each braid and brush dough with the reserved beaten egg. Sprinkle dough with colored sugar. Cover and let rise 20 minutes.
- Bake until golden brown, about 30-40 minutes. Cool on wire racks.
Nutrition Facts : Calories 1003.8, Fat 34.9, SaturatedFat 18.2, Cholesterol 434.8, Sodium 1044.8, Carbohydrate 141.6, Fiber 5.7, Sugar 31.9, Protein 29.6
EASTER BRAIDED BREAD
Mildly sweet, egg-rich braided loaf, good for any occasion. This is my go-to "thank you" gift item. I use unbleached, all purpose flour, and you may need as little as 4 1/2 cups up to 5 1/2 cups.
Provided by cathyfood
Categories Breads
Time 3h30m
Yield 2 loaves, 12 serving(s)
Number Of Ingredients 9
Steps:
- Soften yeast in 1/4 cup warm water.
- In large bowl, combine milk, sugar, salt & butter. Cool to lukewarm.
- Stir in 2 cups flour, add 2 eggs, mix well. Stir in yeast, and add enough remaining flour to make a soft, but not sticky, dough.
- Turn onto a floured surface and knead until smooth and elastic, approximately 6 to 8 minutes. Place in greased bowl, turn once, let rise until double in size, 1 1/2 to 2 hours.
- Punch down, divide in two pieces to make 2 loaves. Divide each piece into 3 portions, roll to elongate, and braid. Place on baking sheet lined with parchment paper. Leave plenty of space, there is significant oven spring.
- Let braided loaves rise until double. This may take more than 1 hour.
- Heat oven after 30 minutes of rising. A fully risen loaf can't wait for the oven!
- Beat together remaining 1 egg and 1 TB water to make egg wash. Brush top of loaves gently with egg wash for a shiny surface. May top with poppy seeds or sesame seeds.
- Bake at 350⁰F for 25 to 30 minutes.
Nutrition Facts : Calories 306.5, Fat 9.8, SaturatedFat 5.7, Cholesterol 54.2, Sodium 478.6, Carbohydrate 46.6, Fiber 1.6, Sugar 5.7, Protein 7.5
More about "easter braided bread recipes"
BRAIDED EASTER BREAD RECIPE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
Reviews 55Calories 158 per servingCategory Holidays
- In the bowl of your stand mixer fit with the whisk attachment, mix sugar, yeast, salt, and 2 cups of flour.
- In the microwave, heat milk and butter to about 120 degrees (if it gets too hot, just let cool before adding). Add to the dry ingredients and mix until they are incorporated. Add 3 of the eggs and vanilla then beat on high for 2 minutes.
- Switch the whisk for the dough hook. Mix in enough remaining flour to form a soft, sticky dough. Knead with the dough hook for about 4-5 minutes or knead by hand for up to 8 minutes.
- Place dough in a greased bowl, turning once to grease the top. Cover the bowl with plastic wrap and let rise in a warm place (85° is ideal) until doubled, about 45 minutes.
HOW TO MAKE BRAIDED EASTER BREAD - YOUTUBE
From youtube.com
Author HowcastViews 48K
BRAIDED EASTER BREAD RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
4.9/5 (30)Total Time 3 hrs 5 minsCategory Easy/MediumCalories 300 per serving
MINI BRAIDED EASTER BREAD RECIPE - COOKING LSL
From cookinglsl.com
SWEET BRAIDED EASTER BREAD RECIPE - MUNCHKIN TIME
From munchkintime.com
EASTER BREAD - JO COOKS
From jocooks.com
SWEET BRAIDED GERMAN EASTER BREAD - ALL TASTES GERMAN
From alltastesgerman.com
BEST BRAIDED EASTER BREAD RECIPES | EASTER | FOOD NETWORK CANADA
From foodnetwork.ca
2.9/5 (250)Category Bread,Breakfast,Brunch,Dessert,Easter,SnackServings 10Total Time 1 hr
EASTER BREAD RING RECIPE | ALLRECIPES
From stage.element.allrecipes.com
VEGAN BRAIDED BREAD | EASTER BRIOCHE RECIPE - BIANCA ZAPATKA
From biancazapatka.com
EASTER BRAIDED BREAD – CATHERINE'S PLATES
From catherinesplates.com
BRAIDED YEAST EASTER BREAD - COOKINPOLISH – POLISH FOOD RECIPES
From cookinpolish.com
VEGAN BRAIDED EASTER BREAD - TWO WAYS | ALINE MADE
From aline-made.com
OUR 14 BEST EASTER BREAD RECIPES, INCLUDING HOT CROSS BUNS
From chatelaine.com
OUR BEST EASTER BREAD RECIPES
From allrecipes.com
EASTER BREAD RECIPES | MYRECIPES
From myrecipes.com
CREAM THE - GFC.MASSAGE-TEIA.DE
From gfc.massage-teia.de
You'll also love