Description
A beautifully braided, slightly sweet bread perfect for Easter celebrations. Adorned with colorful eggs, this bread is as delicious as it is festive.
Ingredients
Scale
- 2 1/4 teaspoons Active Dry Yeast (or 1 (1/4-ounce) packet)
- 1/4 cup Warm Water (105-115°F)
- 1/2 cup Sugar
- 1 teaspoon Salt
- 4 Eggs (large, divided)
- 1/4 cup Unsalted Butter (melted and cooled)
- 4 cups All-Purpose Flour (plus more for dusting)
- 1 teaspoon Orange Zest (optional)
- 4–6 Raw Eggs (for decoration, dyed bright colors)
- 1 Egg Wash (1 egg beaten with 1 tablespoon milk or water)
- Sprinkles (optional, for decoration)
Instructions
- In a small bowl, dissolve the yeast in warm water. Add a pinch of sugar and let stand for 5-10 minutes until foamy.
- In a large bowl or the bowl of a stand mixer, combine the remaining sugar, salt, 3 eggs, melted butter, and orange zest (if using). Mix well.
- Add the yeast mixture to the wet ingredients and stir to combine.
- Gradually add the flour, 1 cup at a time, mixing until a soft dough forms. If using a stand mixer, knead with the dough hook for 5-7 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough to release the air. Divide the dough into 3 equal pieces. Roll each piece into a long rope, about 18 inches long.
- Place the three ropes side by side and pinch them together at one end. Braid the ropes together, keeping the braid loose. Pinch the ends together to seal.
- Carefully transfer the braided bread to a baking sheet lined with parchment paper.
- Gently press the dyed raw eggs into the bread at even intervals along the braid. Make sure they are secure but not cracking the dough.
- Cover the bread with plastic wrap and let rise for another 30-45 minutes, or until slightly puffed.
- Preheat oven to 350°F (175°C).
- Brush the bread with the egg wash and sprinkle with sprinkles (if using).
- Bake for 30-35 minutes, or until golden brown. If the bread starts to brown too quickly, tent it with foil.
- Let the bread cool on a wire rack before slicing and serving.
Notes
- For best results, use high-quality ingredients. The color of the eggs will deepen during baking. Ensure the internal temperature of the bread reaches 200°F (93°C) for complete doneness. Store leftover bread in an airtight container at room temperature for up to 3 days.
- Prep Time: 30
- Cook Time: 35
- Category: Bread
- Cuisine: Eastern European
Keywords: easter bread, braided bread, tsoureki, sweet bread, easter recipe, holiday bread