Best-Ever Easter Bread

easter bread
Parker Feierbach

Easter bread is an Italian and Greek tradition. It's a sweetened, yeasted dough with colored eggs baked right into the dough (that you don't eat). We opted to make ours even more festive with sprinkles on top, but that's completely optional! You can serve this bread in the morning at your Easter brunch or alongside carrot cake cupcakes!

Not a fan of food coloring? Try out our recipe for natural egg dye instead! 

Made this bread? Don't forget the leave a comment and rate it below!

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Yields: 10 servings
Prep Time: 0 hours 15 mins
Total Time: 3 hours 30 mins
For the bread

Cooking spray

1 c.

lukewarm milk

1/2 c.

plus 1 tsp. granulated sugar, divided

2 1/2 tsp.

or 1 (0.25-oz.) package active dry yeast

4 1/2 c.

all-purpose flour, plus more for surface

2 tsp.

kosher salt


large eggs

1/2 c.

(1 stick) butter, softened and cut into cubes

Egg wash, for brushing

Sprinkles, for topping

For the eggs

large eggs

1 c.

boiling water, divided

2 tsp.

distilled white vinegar, divided 

Food coloring 

  1. Grease a large bowl with cooking spray. In a small bowl or liquid measuring cup, add milk and 1 teaspoon sugar and sprinkle yeast on top. Let sit until frothy, about 8 minutes.
  2. In the bowl of a stand mixer fitted with the dough hook, combine flour, remaining ½ cup sugar, and salt. Add milk-and-yeast mixture and eggs. Mix until a very soft dough forms, about 5 minutes. Increase to medium-high speed and add in butter a tablespoon at a time, mixing well after each addition, until dough pulls away from sides of bowl, about 15 minutes.
  3. Transfer dough to greased bowl, cover, and let rise in a warm spot until doubled in size 1 to 1 1/2 hours. 
  4. Meanwhile make hard-boiled eggs: Place eggs in a medium pot and cover with water. Over medium heat, bring to a boil. Cover and turn off heat. Let sit for 11 minutes, then remove from pan and dunk in ice water. 
  5. Divide 1 cup boiling water between 2 bowls. Add 1 teaspoon vinegar and desired food coloring to each bowl. Add one egg at a time and let sit 5 to 10 minutes, depending on preferred color. Use a slotted spoon to remove from bowl and let dry on a wire rack fitted over a baking sheet. 
  6. Preheat oven to 375° and line a large baking sheet with parchment paper. On a lightly floured surface, divide dough into 3 equal parts. Roll each piece into a 16" long rope. Place ropes side by side lengthwise on prepared baking sheet. Pinch top ends together, then tightly braid ropes together. Bring ends together to form a circle and pinch together. 
  7. Press dyed eggs into braid, then cover dough and let rise until doubled, about 30 minutes. 
  8. Brush with egg wash and top with sprinkles. Bake until golden, 30 minutes.

The eggs are purely decorative and should not be eaten!  

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Parker Feierbach

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