Soft Braided Easter Bread
These are the top reasons why we think you're going to like this recipe:
- a gorgeous, golden-brown exterior decorated with dyed eggs and chopped hazelnuts
- soft, fluffy, incredibly delicious interior
- a stunning centerpiece on your holiday Easter table
- perfect for visits, breakfast, and Easter brunch
- keeps well in the freezer (without the eggs)
Essential ingredients
For this gorgeous, soft braided bread, we're using easily accessible ingredients that are probably already in your pantry. If not, you can find them in any store. Read more about the ingredients in the following few lines, and see the whole recipe below.
Flour—We chose bread flour, which is perfect for yeasted dough. You can also choose Manitoba flour (or 00).
Milk - creates that divine milky flavor. Use lukewarm milk, or the yeast won't do its magic.
Sugar - will make the braided flour sweeter - which is perfect. We're using vanilla sugar, but if you can't find it in your country, feel free to add some vanilla paste or seeds from a vanilla pod.
Yeast - we're almost always using active dry yeast. If you want to substitute 10g of active dry yeast, use 20g of fresh yeast.
Brush —Brush the bread with a mixture of egg and milk right before baking to create a shiny texture.
Decorate - We sprinkled the bread with chopped hazelnuts. For a festive and colorful look, opt for colorful sprinkles that kids adore.
Citrus - We haven't used citrus in this recipe, but you can add grated orange or lemon zest to the dough to make it even more flavorful.
Storing and freezing
Braided Easter Bread keeps well. However, our favorite way to enjoy it is the same day.
You can keep the baked (and cooled) Braided Bread at room temperature in a bread bag or basket for up to 2 days.
We can freeze it, too. Once completely cooled, place the sliced bread (or the whole thing) in a freezer bag. Keep in the freezer for up to a month. Defrost it before serving by placing it at room temperature, then preheat it in intervals in your microwave oven or regular oven.
How to make Braided Easter Bread at home (video)
Check this short video to master making Braided Easter Bread at home.
Next, try these baked goodies for Easter
- Ocvirkovka (Fried Pork Lard Roll)
- Belokranjska pogača
- Savory Bread Rolls with Crispy Pork Lard
- Soft Dinner Rolls
- Easter Bunny Shaped Rolls
- Hot Cross Buns
Made in collaboration with Podravka d.o.o.
METHOD
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prepare the dough
Make the dough for the braided bread. Combine flour, vanilla, lukewarm milk, yeast, sugar, salt, and eggs in a bowl of a stand mixer fitted with a dough hook. Knead for 5 - 8 minutes, then add the butter and knead until incorporated, for about 5 minutes. If you don't have a stand mixer, use a hand-held electric mixer fitted with dough hooks. The dough should be elastic and soft. Cover the bowl with a kitchen towel or cling film. Leave to proof for one hour at room temperature, then transfer to a fridge for 30 - 60 minutes.
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shaping
Add the proved dough to a lightly floured working surface. Divide the dough into three parts. Shape each piece into a 60 cm / 24-inch long rope. Twist dough loosely to form a braid, then form into a ring on the parchment paper-lined baking sheet, leaving three spaces for eggs. Seal the ends of the braid together, and set whole eggs into the spaces in the dough. Cover loosely with a kitchen towel or clingfilm and set aside to proof at room temperature for 60 - 90 minutes or until visibly risen. Place a rack in the middle of the oven and preheat it to 190 °C / 375 °F.
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bake
Brush the braided bread with a mixture of whipped eggs and milk. Sprinkle with chopped hazelnuts. Place in the preheated oven on the middle rack and bake for 25 - 30 minutes at 190 °C / 375 °F. Remove the baked braided bread from the oven and set aside to cool, then cut into slices and serve.
