Easter Bread with Eggs
This festive Easter Bread is a beautiful European tradition that brings color and joy to the holiday table. The soft, slightly sweet bread is braided into a wreath shape with dyed eggs nestled within the dough, symbolizing new life and rebirth. This recipe combines simple ingredients with traditional techniques to create a stunning centerpiece that's as delicious as it is meaningful.
Prep Time
30 min
Cook Time
25 min
Serves
1 large wreath (serves 8-10)
Difficulty
medium
Ingredients
Ingredients
Techniques: Bread making, dough braiding, egg dyeing
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This Easter Bread combines the art of bread making with the tradition of decorative eggs. The process involves making a sweet, enriched dough, braiding it into a festive wreath, and incorporating dyed eggs before baking. While it requires some patience for the rising periods, the techniques are straightforward and the result is truly special.
This bread is best enjoyed the day it's made but will keep for 2-3 days in an airtight container. The eggs are edible if consumed within 2 days and kept refrigerated. For a variation, try adding 1/2 cup of golden raisins or dried cranberries to the dough, or flavor with anise or orange zest instead of lemon.