Easter Bread With Coloured Eggs Recipes

BRAIDED EASTER EGG BREAD

Steps:

• In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
• Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
• Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
• Bake in the preheated oven until golden brown, about 30 minutes.

EASTER EGG BREAD

Steps:

• In a large bowl, mix sugar, yeast, cardamom, salt and 2 cups flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add 3 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Meanwhile, dye hard-boiled eggs with food coloring following package directions. Let stand until completely dry., Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 24-in. rope. Place ropes on a greased baking sheet and braid. Bring ends together to form a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes., Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 375°., In a bowl, whisk remaining egg and water; gently brush over dough, avoiding eggs. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool. Refrigerate leftovers.

ITALIAN EASTER BREAD

Steps:

• In small bowl, add water, yeast, 2 teaspoons sugar. Stir and set aside for several minutes, or until foamy.
• In large mixing bowl, or bowl of stand mixer, add the butter and the milk; whisk briefly. Add the rest of the ingredients, except the flour. Whisk for about 30 seconds.
• Stir in flour, one cup at a time to form a wet, sticky dough.
• If kneading by hand, turn out onto lightly floured surface. Knead for about 5-7 minutes, adding more flour as needed to keep the dough from sticking. Continue until dough is smooth.
• If using a stand mixer, add hook attachment and knead for several minutes, adding extra flour, a little at a time, if needed to keep dough from sticking to the sides of the mixing bowl.
• When dough is ready, turn out onto lighty floured surface, form into a ball, rub lightly with a little oil; place in greased bowl, cover surface with plastic wrap, and place towel over top of bowl.
• Let rise in warm spot for about 2 hours until dough has doubled in size.
• Once double in size, punch dough down, turn onto a lightly floured surface and divide in 3 or 4 pieces, and form into balls. If baking right away, cut each piece into three strips and roll each strip to about 20 inches. Pinch the three strands at the top and form a loose braid.
• Note: If not using right away, refrigerate in separate plastic ziplocks for up to a few days. Freezing is also an option, just remove a couple hours before using.
• Place on greased baking sheet and form a circle with the braid by pinching the circle closed. Tuck the raw, colored eggs in the little pockets (like photo above); cover loosely with plastic wrap and then a towel. Let rise about another hour.
• Heat oven to 350 degrees F. Before baking, brush surface with egg white and dust with sprinkles if you prefer. Bake for 25 minutes or until golden brown. Remove and cool on wire racks.
• Enjoy!

TRADITIONAL ITALIAN EASTER BREAD

Steps:

• In the bowl of a stand up mixer whisk together the flour, salt, zest and sugar, make a well in the centre and add the milk and yeast, mix together with a fork. Then add the egg. With the dough hook attachment knead for approximately 1 minute just to combine.
• Cover the bowl with plastic and let rise 2 hours, every 30 minutes fold both ends into the middle (repeating 4 times).
• When the time has passed add the butter a little at a time, on medium high speed with the dough hook, knead just to combine all the butter, then let the dough rest 10 minutes. Knead again for 5-6 minutes until smooth and the dough does not stick to the sides of the bowl. Place the dough in a lightly greased bowl, cover with plastic and refrigerate for 1-2 hours.
• Move the dough to a lightly floured flat surface. Divide the dough into 4 parts. Roll each part into 2 ropes (10-12 inches / 25-30cm), join 2 ropes at the top and twist the ends one over the other (see photo), join the ends to form a wreath (circle) repeat with the remaining ropes. Place the wreaths on a parchment paper lined cookie sheet, cover and let rise in a warm draft free area for 1-2 hours or doubled in bulk.
• 15 minutes before rising time has finished pre heat oven to 390F (195C).
• Add a dyed uncooked egg (if desired) to the centre of the wreath then brush the wreaths with the egg wash (be careful not to brush the eggs) and sprinkle with the sprinkles. Bake for approximately 20 minutes or until golden, or when tapped on the bottom and there is a hollow sound. Immediately move the baked buns to a wire rack to cool. Let cool before serving. Enjoy!
• In a small bowl beat together the egg and water.

ITALIAN EASTER BREAD

Steps:

• Gently warm the milk (it shouldn't be hot) and melt butter separately.
• Add the flour, sugar, salt and lemon zest to a bowl of a stand mixer and mix to combine.
• Add the yeast, mix to combine then make a well in the center of the bowl. Add the whisked eggs (2 large), warm milk, melted butter and 1 tsp of vanilla.
• Using a paddle attachment mix everything for a few seconds then swap to a dough hook attachment and knead the dough for 10 minutes on a medium/low speed. The dough will be very sticky but shouldn't stick to your hands when touched.
• Transfer the dough to a clean, lightly oiled bowl, cover with plastic wrap and let is rise for 2 hours or until doubled in size.

EASY ITALIAN EASTER BREAD

Steps:

• In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a large saucepan, heat milk and 2 tablespoons butter to 120°-130°. Add dry ingredients; beat on medium speed for 2 minutes. Add eggs; mix well. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Knead in fruit, almonds and aniseed until blended. Let rest for 10 minutes. Divide dough in half. Shape each portion into a 24-in. rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Melt remaining butter; brush over dough. Gently separate ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 40 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. For glaze, in a bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over bread. Sprinkle with candies if desired.

ITALIAN EASTER BREAD

Steps:

• Dye 6 raw eggs and set aside to dry.
• Mix yeast, 2 tablespoons of sugar, water, and 1 ½ cups flour until smooth.
• Set aside until doubled, about 1 hour.
• Cream the butter, 1 cup of sugar, and salt together in a bowl.
• Stir in the lime zest, juice, and vanilla.
• Add 3 of the eggs, one at a time, mixing well after each addition.
• Add the egg white and mix well.
• Stir in the yeast mixture and add the remaining flour until a smooth dough forms and pulls away from the bowl.
• Knead for 5 minutes by machine or 10 minutes by hand.
• Oil the dough and place it in a greased bowl. Cover and let rise about 1 hour, or until double.
• Deflate the dough gently and cut into 4 pieces.
• Let rest for 5 minutes.
• Roll each piece into a rope about 18 inches long.
• Lay 2 ropes next to each other.
• Loosely braid them together, making sure you can separate the strands to put the 3 of the dyed (raw) eggs in.
• Seal the ends together to make a ring.
• Separate the ropes to fit the eggs into the braid.
• Repeat with the other two ropes, adding the remaining dyed eggs.
• Let rise until double, about 40 minutes.
• Preheat the oven to 350F.
• Bake the loaves in a preheated oven for 10 minutes.
• Beat the egg yolk and cream.
• Remove the bread from the oven. Brush the egg yolk mixture on to the Easter Bread.
• Decorate with sprinkles.
• Return to the oven and continue to bake until the loaves sound hollow when tapped, about 30 to 40 minutes.
• Remove from oven and let cool.

EASTER BREAD WITH COLOURED EGGS

Steps:

• 1. Dissolve the dry yeast in warm milk and stir for 5 minutes
• 2. Gradually add the eggs, flour, sugar and other ingredients and beat well.
• 3. When the dough has pulled together, turn it out onto a lightly floured surface and knead by hand until smooth and elastic. (You can of course also use a food processor with a dough hook).
• 4. Place the dough in a greased bowl and turn it over once to coat the top.
• 5. Cover with a damp tea towel and allow the dough to rise in a warm place, for about 1 hour or until doubled in size.
• 6. Sprinkle the work surface with flour and knead the dough again.
• 7. Divide into 3 balls.
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