Easter Bread Recipe with Colorful Egg Center - Easy Easter Dessert
Celebrate Easter with this beautiful and easy-to-make Easter Bread recipe! Featuring a colorful dyed egg nestled in the center, this soft, sweet bread is perfect for festive gatherings. With simple ingredients like whole milk, butter, flour, and zest of lemon and orange, this classic Easter treat is as delicious as it is visually stunning.
Ingredients
For the Dough:
- 1 cup whole milk
- ¼ cup butter
- 4 cups all-purpose flour divided
- ⅓ cup granulated sugar
- 2¼ teaspoons rapid-rise instant yeast 1 packet
- Zest of 1 lemon
- Zest of 1 orange
- 2 eggs
- 1 teaspoon vanilla extract
For the Egg Wash:
- 1 egg
- 1 teaspoon milk
Decorations:
- Dyed Easter eggs uncooked—yes, really!
- Colorful sprinkles
Instructions
- Step 1: Mix the Dry Ingredients
- Start by combining two cups of flour, sugar, yeast, zest from one lemon and one orange in a large mixing bowl. Stir everything together with a spoon and set aside. This step is like laying the foundation for your masterpiece.
- Step 2: Warm the Milk and Butter
- In a microwave-safe bowl, heat the milk and butter until warm—not boiling hot. Think of it as giving your dough a cozy hug. Heat it for 1 minute, then stir and continue heating in 10-second intervals until it feels just right.
- Step 3: Combine Wet and Dry Ingredients
- Pour the warmed milk mixture, eggs, and vanilla into the dry ingredients. Use the dough hook attachment on your stand mixer to blend everything together. At this point, the mixture should look like thick cake batter. If it doesn’t, don’t panic—you’ve got this!
- Step 4: Add the Rest of the Flour
- Slowly add the remaining flour while the mixer runs. Keep kneading with the dough hook for about 8 minutes. The goal is smooth, elastic dough that doesn’t stick to the sides of the bowl. If it does, sprinkle in a bit more flour—but remember, less is more when it comes to flour.
- Step 5: Let It Rest
- Transfer the dough to a lightly floured surface and knead it briefly by hand to form a ball. Place it in a clean bowl, cover it with plastic wrap, and let it rest for 15 minutes. While it rests, take a moment to admire your work so far. You’re doing amazing!
- Step 6: Shape the Bunny Rolls
- Divide the dough into 8 equal pieces and roll each piece into an 11-inch rope. Take two ropes, pinch them at the top, and braid them together. Form the braid into a ring and pinch the ends to seal. Repeat this process until you have 4 adorable rings.
- Place the rings on a parchment-lined baking sheet, cover them with plastic wrap, and let them rise in a warm spot for 30-60 minutes—or until they double in size. Patience pays off here!
- Step 7: Decorate and Bake
- Preheat your oven to 375°F. Once the rolls have risen, brush them with an egg wash made from 1 egg and 1 teaspoon of milk. Nestle a dyed Easter egg into the center of each roll and sprinkle generously with colorful sprinkles.
- Pop them in the oven for 20 minutes, rotating the pan halfway through for even baking. When they emerge golden brown and fragrant, you’ll know you’ve nailed it.
Notes
- Storage: Once fully cooled, store at room temperature in an airtight container for up to 3 days or refrigerate for 5 days. For longer storage, freeze without the eggs for up to 3 months.
- Egg Tip: The uncooked dyed Easter egg will cook to a soft-boiled consistency during baking. If you prefer not to use real eggs, replace them with chocolate eggs after baking.
- Flour Tip: Use as little extra flour as possible while kneading to ensure a soft texture.