These cute Easter Breads are individual sized and easy to make. They are really festive, slightly sweet and studded with a pretty egg.
I have always been enamored with Easter bread. There is just something about a braid of bread with a healthy dose of sprinkles and colorful eggs nestled in it.
On one hand it seems a little strange and really intriguing to have a whole egg baked right into bread. On the other hand, we love eggs and bread.
So why not? Plus sprinkles just make everything so much more festive and fun!
I set my mind to it. This would be the year.
I was going to make Easter bread! I decided not to go whole hog traditional and flavor it with anise as most of the Italian breads are.
Instead I opted for a simple slightly sweet bread that is enriched with butter and eggs. I have to tell you, I was very happy with that decision. With a quick glaze, it is a lot like having a cinnamon roll without the cinnamon part.
The eggs in the center must be dyed uncooked. So little dude and I got to work doing that first. Since the dye was going to come in contact with the bread, we used food coloring and vinegar to dye our eggs.
I actually only had food gel on hand and the purple somehow separated which we thought made for cool looking eggs too! Once the eggs were nice and colorful, we started the bread dough.
After the dough has risen, punch it down and separate it into six equal sized balls. Roll each into a long snake, cut in half, twist the two snakes together. Arrange the rope into a circle and pinch together the ends.
Nestle an egg into the circle and repeat the process. I think my dough could have used a bit more flour as my braids disappeared, but it turned out perfectly soft and delicious so nobody complained.
Little dude was very anxious to try one. Of course the sprinkles had him excited. So he took a giant bite.
His eyes lit up. As soon as he was done chewing he turned around and said “mom, this is the best thing I’ve ever had!”
I am not sure I go quite that far, but mine didn’t last long either. I took the four remaining loaves to our weekly family dinner along with another dessert. I thought for sure the other dessert would go first, but the plate these went on came home clean.
- 6 eggs, uncooked and died
- 2 eggs
- 2/3 cup milk
- 2 Tablespoons butter
- 3 cups flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 1/2 teaspoons yeast
- 1 cup powdered sugar
- 3 Tablespoons cream
- 1/2 teaspoon vanilla
- In a small sauce pan warm the milk and butter, just until the butter is melted. Don’t bring it to a boil. When butter is melted, remove from heat and stir in sugar. Sprinkle yeast over the top and set aside.
- In a large bowl, gently beat the eggs. Add the flour, salt and the milk mixture. Mix until completely combined.
- Turn onto a lightly floured surface and knead for about ten minutes or until the dough is smooth and supple.
- Place in a greased bowl and cover. Let rise in a warm place until doubled in size.
- Prepare a baking sheet by with a piece of parchment paper or silicone mat.
- Punch the dough down and divide into 6 equal pieces. Roll each piece into a snake. Cut the snake in half and twist the two pieces together. Form the twist into a circle and pinch the ends together. Place on the baking sheet and nestle an egg in the center. Repeat until all of the dough and eggs are used. Cover and allow to rise for another hour.
- Preheat the oven to 350°F and bake for 20-25 minutes or until golden.
- Remove from tray and allow to cool on a wire rack.
- Before serving stir together powdered sugar, cream and vanilla. Adjust with more cream or sugar until you have your desired glaze consistency. Drizzle over bread and decorate with sprinkles.
Amount Per Serving: Calories: 507Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 269mgSodium: 496mgCarbohydrates: 77gFiber: 2gSugar: 27gProtein: 16g
All nutritional information is estimated and will depend on the exact ingredients you use.