Braided Easter Bread Recipe

April 16, 2014, In: Baking, Easter, Food and Drink, Occasion

If you have two loaves of bread, sell one and buy a lily.
—Chinese Proverb

Braided Easter Bread Recipe

I’m not sure when or where I acquired this recipe for braided Easter bread. I just know I’ve had it for years and it’s always a hit. Not only does it look beautiful, but it tastes wonderful.

Braided Easter Bread Recipe

Allow some time, this bread will need to rise twice… once in a bowl and then again after you braid it. Don’t be intimidated by the braid around the eggs, it looks harder than it is. Besides, the dough will rise and be forgiving of any minor imperfections in your braid. Once you drizzle frosting, they’ll hardly be noticeable.

Braided Easter Bread Recipe

The eggs are inserted into the bread raw and bake along with the bread. You then hand paint them with a brush and a little bit of food coloring. I used neon colored food coloring this time and I love how vivid it turned out!

Braided Easter Bread Recipe

Yum! Happy Easter everyone 🙂

Salute, Denise

Braided Easter Bread

Braided Easter Bread


  • 3 3/4 – 4 cups flour
  • 1/3 cup sugar
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon salt
  • 1/2 teaspoon anise seed
  • 1 package yeast
  • 1/2 cup milk
  • 1/4 cup water
  • 1/4 cup margine
  • 8 eggs, room temperature
  • 1/4 cup almonds, slivered and chopped
  • 1 tablespoon water
  • food coloring
  • for glaze
  • 1 cup powdered sugar glaze
  • 1 tablespoon Kayro syrup
  • water


  1. Mix 1 1/4 cup flour, sugar, orange peel, salt, anise seed and undissolved yeast.
  2. In a saucepan, heat milk, 1/4 cup water and margin to 120–130 degrees fahrenheit. Add to dry.
  3. Beat two minutes at medium speed.
  4. Add 2 eggs and 1/2 cup flour, beat on high for two minutes.
  5. Stir in almonds and enough flour to make a soft dough.
  6. On a floured surface, knead for 8–10 minutes.
  7. Place in a greased bowl, turn to grease top. Cover and let rise in a warm place until double in size (about an hour).
  8. Punch down the dough and divide in half. Roll into 24" rope. On a greased sheet, loosely twist into a circle. Seal ends. Place 5 eggs between ropes.
  9. Cover and let rise until double (about an hour).
  10. Beat together 1 egg and 1 tablespoon water, brush on bread.
  11. Bake at 350 degrees for 30–35 minutes.
  12. When cool, brush eggs with food coloring and drizzle with glaze.

    • Amy C.
    • April 19, 2014

    Thank you for the recipe! Have you ever used butter rather than margarine?

    • Reply

      Hi Amy! Thanks for visiting. I have and my sister just made it today with butter, it worked just fine!

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Denise + Sharleen

Two sisters dedicated to living a creative and inspired life. Our goal is to share fresh ideas, connect with like-minded people, teach something new, and bring beauty to everyday moments.

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