How to Make Classic Easter Bread: A Festive Step-by-Step Recipe
Fill your kitchen with golden crusts and pillowy softness, welcoming spring’s festive spirit.
Classic Easter Bread Recipe: A Festive Tradition
There is nothing quite like the scent of freshly baked Easter bread wafting through the kitchen in the days leading up to the holiday. This slightly sweet, beautifully braided bread is not just a treat—it’s a cherished tradition in many households, symbolizing celebration, renewal, and togetherness. Whether you’re a seasoned baker or a newcomer wanting to start a new tradition, this comprehensive recipe and guide will show you step-by-step how to make classic Easter bread that’s as delicious as it is beautiful.
What Is Easter Bread?
Easter bread holds a beloved place in many cultures, from Italy’s Pane di Pasqua to Greece’s Tsoureki and Eastern Europe’s Paska bread. Unified by their pillowy, slightly sweet dough and festive braiding, these breads are often adorned with colorful eggs and served as the centerpiece for Easter Sunday brunches. Each region may add its own touches—citrus zest, spices, or sprinkles—but at heart, Easter bread is all about celebrating spring and the joy of sharing.
Ingredients for Perfect Easter Bread
A successful loaf starts with the right ingredients. Here’s what you’ll need:
- Yeast: Use active dry yeast for a reliable rise.
- Milk: Provides richness and helps tenderize the dough.
- Sugar: Sweetens the loaf and activates the yeast.
- Butter: Unsalted is best for control over flavor.
- Eggs: Contribute richness, color, and structure.
- All-purpose flour: Gives structure; measure carefully.
- Kosher salt: Enhances overall flavor.
- Decorations: Optional but festive—colored eggs, sprinkles, or pearl sugar.
Step-by-Step: How to Make Easter Bread
This method ensures a soft, golden loaf every time. Follow each step carefully for best results.
1. Activate the Yeast
In the bowl of a stand mixer, combine warm water (about 110°F) and active dry yeast. Let stand for about 5 minutes until foamy, signaling that your yeast is alive and ready.
2. Prepare the Dough
- Add warm milk, sugar, melted butter, and two eggs to the activated yeast.
- Mix until combined. Stir in all-purpose flour and salt until a shaggy dough forms.
- Using a dough hook on your mixer, knead until the dough is smooth and elastic (about 5 minutes). The dough should be tacky but not sticky.
3. First Rise
Shape dough into a ball and transfer to a greased bowl. Cover with plastic wrap and let it rise at room temperature until doubled in size—about 1 to 1.5 hours.
4. Shaping the Bread
- Lightly grease a 9-inch cake pan for baking.
- Turn risen dough onto a lightly floured surface and divide in half.
- Pat one half into a 4-inch round, folding edges inward to form a smooth ball. Place in pan, seam side down, and slightly flatten so it almost reaches the pan edges.
- Divide the other half of the dough into three even balls. Roll each into a long rope, about 30 inches.
5. Braiding and Decorating
- Braid the three ropes together, pinching the ends to seal.
- Arrange the braid on top of the dough round, pressing one side against the pan edges. Trim any excess length and use extra dough to create a decorative swirl, rosette, or cross for the center if desired.
- For a classic look, tuck raw, colored, or par-cooked eggs into the braid’s crevices before proofing (optional).
6. Second Rise
- Cover loosely with plastic wrap and let rise until puffed, about 30–45 minutes.
7. Egg Wash and Baking
- Preheat your oven to 350°F during the final proof.
- Brush the loaf gently with a beaten egg for a golden, glossy finish—try not to brush the decorative eggs themselves.
- Bake for 45–50 minutes or until the bread is golden brown and sounds hollow when tapped. Use a thermometer to check that the interior reaches 190–200°F for doneness. If the top browns too quickly, tent lightly with foil after 30 minutes.
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8. Cooling and Serving
Carefully lift the loaf from the pan and transfer it to a wire rack to cool completely before slicing, about 1.5 hours. This improves texture and flavor.
Professional Tips for Flawless Easter Bread
- Temperature matters: Too-hot liquids can kill yeast; too-cold and the dough may not rise. Aim for about 110°F for yeast activation.
- Don’t rush proofing: Patience yields the airiest crumb.
- Egg decoration tips: If adding eggs to your braid, use raw or par-cooked eggs dyed with food-safe coloring. They’ll bake along with the bread.
- Dough too sticky? Dust with flour sparingly as you knead or shape, but avoid adding too much or you’ll get a dense loaf.
Braiding Techniques and Variations
The classic three-strand braid is simple to master and striking on your holiday table. For a more intricate look, try a four- or six-strand braid, or shape your loaf into a festive wreath. Some traditions also shape small designs—like a cross or swirl—using excess dough for the center.
Decoration Ideas for Festive Flair
- Colored eggs: For the most traditional style, nestle colored uncooked eggs into the braid before the final rise. Be sure the eggs are food-safe dyed.
- Sprinkles: After brushing with egg wash, shower with rainbow sprinkles or pearl sugar.
- Powdered sugar: Dust cooled bread for a sweet, wintery touch.
- Lemon or orange zest: Add to the dough for subtle citrus aroma.
How to Serve and Store Easter Bread
- Serving: Slice and serve at room temperature. Excellent plain, with butter, or as part of a brunch spread.
- Accompaniments: Pair with honey, fruit preserves, or soft cheeses for a savory-sweet combination.
- Storing: Keep wrapped in plastic or foil at room temperature for up to 3 days, or freeze slices tightly wrapped for longer storage.
Troubleshooting Common Easter Bread Issues
- Bread won’t rise?
- Check yeast freshness. Old, expired yeast won’t work. Make sure your warm liquids aren’t too hot or cold.
- Bread is too dense or dry?
- Use the correct ratio of flour to liquid. Overworking or adding too much flour causes dryness. Weighing your ingredients ensures accuracy.
- Braids flatten out or lose shape?
- Make sure ropes are even; don’t braid too tightly. Allowing the second rise to happen in the pan provides support.
Frequently Asked Questions (FAQs)
Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can substitute instant yeast in equal measure. Skip the proofing step and whisk straight into the flour before adding the liquids.
Q: Can I make Easter bread in advance?
A: Absolutely. Bake up to 1 day ahead—cool completely and store tightly wrapped. You can also freeze baked, cooled bread for up to 2 months.
Q: Do I need a stand mixer?
A: A stand mixer makes kneading easier, but you can knead by hand until dough is smooth and elastic; it may take a bit longer.
Q: How do I color eggs to bake in the bread?
A: Use food-safe dyes on raw or lightly boiled eggs. Allow to dry thoroughly before nestling in the dough braid.
Q: My bread baked up brown too fast—what can I do?
A: Tent the loaf lightly with foil during the last 15–20 minutes if the crust is browning faster than the center is baking.
Recipe Summary Table
| Prep Time | Cook Time | Rising Time | Total Time | Yield |
|---|---|---|---|---|
| 40 minutes | 45–50 minutes | 2–2.5 hours | About 4 hours | 1 large loaf (8–10 slices) |
Final Thoughts: Celebrate With Homemade Easter Bread
Baking Easter bread is a delicious, hands-on way to celebrate spring and share joy with friends and family. Its buttery crumb, golden color, and striking braid make it the star of any holiday table. Whether you enjoy it on Easter morning with coffee or wrap up a loaf as a gift, this recipe brings together generations in the sweetest way possible. Happy baking—and happy Easter!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a60112978/paska-bread-recipe/
- https://www.youtube.com/watch?v=uk4hlmqMgyU
- https://www.thepioneerwoman.com/food-cooking/recipes/a39002935/easter-bread-recipe/
- https://www.thepioneerwoman.com/food-cooking/g64476080/easter-breads/
- https://groups.io/g/EOMC-Kitchen/topic/pioneer_woman_easter_bread/98149707
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