Braided Easter bread

Braided Easter bread

41 ratings

Polly, medical coordinator and mom


β€žThis braided Easter bread is the best one I have ever tried. It looks very beautiful and served with a little butter on the side it is a perfect start for a nice family Sunday.β€œ

Difficulty

Hard πŸ’ͺ
60
min.
Preparation
30
min.
Baking
120
min.
Resting

Ingredients

Servings:-15+
250 ml
milk
75 g
butter (soft)
55 g
sugar
7 g
yeast (dry)
500 g
all-purpose flour
2
eggs
1 tsp
salt
salt
sugar
flour for work surface
Metric
Imperial
  • 250 ml milk
  • 75 g butter (soft)
  • 55 g sugar
  • 7 g yeast (dry)
  • 500 g all-purpose flour
  • 2  eggs
  • 1 tsp salt
  • salt
  • sugar
  • flour for work surface

Utensils

  • baking sheet
  • clean kitchen towel
  • oven
  • standing mixer or hand mixer with dough hooks
  • large cutting board
  • large bowl
  • small saucepan
  • parchment paper
  • brush
  • cooking spoon
  • knife
  • small bowl

Enjoy with

Chai hot chocolate
Enjoy your sweet braided Easter bread with a chai hot chocolate for a sweet start to the day.

Nutrition per serving

Cal
191
Protein
5g
Fat
6g
Carb
29g

Step 1/8

Heat milk in a small saucepan over low-medium heat. Add butter and slowly melt. Then, gradually add the sugar and dry yeast and stir to combine. Be careful not to overheat the milk.
  • 250 ml milk
  • 75 butter (soft)
  • 50 sugar
  • 7 yeast (dry)
  • small saucepan
  • cooking spoon

Heat milk in a small saucepan over low-medium heat. Add butter and slowly melt. Then, gradually add the sugar and dry yeast and stir to combine. Be careful not to overheat the milk.

Step 2/8

Place flour and some salt into a large bowl. Add the egg. Slowly pour in the milk mixture. Using a standing mixer or a hand mixer, knead until an elastic dough forms.
  • 500 all-purpose flour
  • 1 tsp salt
  • 1 eggs
  • standing mixer or hand mixer with dough hooks

Place flour and some salt into a large bowl. Add the egg. Slowly pour in the milk mixture. Using a standing mixer or a hand mixer, knead until an elastic dough forms.

Step 3/8

Transfer dough to a lightly floured surface and continue to knead by hand.
  • flour for work surface

Transfer dough to a lightly floured surface and continue to knead by hand.

Step 4/8

Place dough into large bowl and cover with a clean kitchen towel. Allow to rise in a warm place for approx. 1 – 2 hours until doubled in volume.
  • clean kitchen towel
  • large bowl

Place dough into large bowl and cover with a clean kitchen towel. Allow to rise in a warm place for approx. 1 – 2 hours until doubled in volume.

Step 5/8

Transfer dough to a lightly floured cutting board. Knead and form a log. Carefully flatten the log with your hands. With a sharp knife, separate the dough into three strings. Make sure to leave the upper part intact.
  • flour for work surface
  • cutting board
  • knife

Transfer dough to a lightly floured cutting board. Knead and form a log. Carefully flatten the log with your hands. With a sharp knife, separate the dough into three strings. Make sure to leave the upper part intact.

Step 6/8

Beginning from the top, carefully braid dough into a loaf. Tightly seal loose ends.

Beginning from the top, carefully braid dough into a loaf. Tightly seal loose ends.

Step 7/8

Transfer braid to a lined baking sheet. Cover and allow to rise in a warm place for approx. 45 – 60 min.
  • baking sheet
  • parchment paper

Transfer braid to a lined baking sheet. Cover and allow to rise in a warm place for approx. 45 – 60 min.

Step 8/8

Preheat oven to 200Β°C. In a small bowl, combine egg, 2 pinches of sugar and 1 pinch of salt. Whisk until creamy. Brush dough with the egg mixture. Transfer to oven and bake for approx. 30 – 35 min. until golden. Remove from oven and allow to cool. Enjoy for breakfast or with your afternoon tea.
  • 1 eggs
  • salt
  • sugar
  • oven
  • brush
  • small bowl

Preheat oven to 200Β°C. In a small bowl, combine egg, 2 pinches of sugar and 1 pinch of salt. Whisk until creamy. Brush dough with the egg mixture. Transfer to oven and bake for approx. 30 – 35 min. until golden. Remove from oven and allow to cool. Enjoy for breakfast or with your afternoon tea.