Individual Braided Easter Bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 6 individual loaves
A slightly sweet egg bread that is braided, pulled into a circle, and cooked with a colored egg in the middle of it!
  • 1 packet of instant yeast
  • 1¼ c. warm milk
  • 1 t. salt
  • ⅓ c. butter, at room temperature
  • 2 eggs
  • ⅓ c. sugar
  • 3½-4½ c. flour
  • egg wash (1 egg beaten with 1 teaspoon of water)
  • 6 uncooked Easter eggs, dyed
  • Sprinkles
  1. Mix together the yeast, milk, salt, butter, eggs, and sugar in a large mixing bowl. Add two cups of flour and beat until smooth.
  2. Continue to add the remaining flour just until a dough forms. Knead the dough until it is smooth and elastic, about 5-7 minutes. Add more dough as needed.
  3. Transfer to an oiled bowl, turning once to coat both sides.
  4. Place a tea towel on top of the bowl and allow it to rise for 1-1½ hours. or until doubled.
  5. Line a baking sheet with parchment paper or silicone liners.
  6. Punch down the dough and divide into 12 equal pieces. Roll each piece into a 14 inch rope.
  7. Twist two of the ropes together to form a braid. Place the ends together and pinch to form a circle. Repeat with remaining dough ropes. Place the circle bread on the lined baking sheet. Cover with a tea towel and allow to rise 1 hour.
  8. Preheat the oven to 350 degrees. Brush the tops of the bread with egg wash. Sprinkl with the sprinkles.
  9. Place one decorated egg in the center of each dough. Bake for 20-25 minutes or until the bread is golden brown. Remove from oven and cool on a wire rack.
Recipe by Hezzi-D's Books and Cooks at