Easter Egg Bread is light and buttery with dyed eggs baked right in. Top with some sprinkles and a sweet glaze for a wonderful Easter bread.
The easy to make dough is a little bit sweet and flavored with just a hint of nutmeg and orange zest. The dough is a breeze to work with. You”ll mix it in a stand mixer and then knead it by hand. Such great therapy!
The bread is perfect on it’\s own and served slathered with butter, but it’s even better with a glaze. This recipe calls for a glaze that’s sweetened with cane syrup. Cane syrup can be a little difficult to find, but you can order it online and it has many uses. It’s great for making pecan pie, an Old-Fashioned, and Mint Juleps. Plus you can drizzle it on your pancakes.
Tips for making Easter Egg Bread:
- The eggs should be dyed, but not cooked. They will cook in the oven.
- The dyed eggs will bleed a little on the surrounding dough. To minimize this, be sure to dye your eggs a day in advance so they have time to dry. Store them in the refrigerator.
- Be sure your milk is not too hot when you combine it with the yeast or it will kill the yeast.
More Easter Recipes
Easter Egg Bread
- 2/3 cup warm whole milk (105 to 110 degrees)
- 1 (0.25-ounce) package active dry yeast
- 1/4 cup granulated sugar
- 3/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 teaspoon orange zest
- 2 large eggs
- 2 3/4 to 3 1/4 cups all-purpose flour
- 3 tablespoons softened butter, cut into pieces
- 1 teaspoon vanilla extact
- 5 uncooked dyed eggs
- 1 egg
- 1 teaspoon milk
- 1/2 cup powdered sugar
- 2 teaspoons milk
- 2 teaspoons cane syrup
- In the bowl of a stand mixer, combine milk and yeast. Stir together by hand and let sit 10 minutes.
- Using the paddle attachment, with mixer on medium speed, add sugar, salt, nutmeg, orange zest and eggs.
- With mixer on low speed, gradually add 2 3/4 cups flour.
- Add butter and vanilla and beat until combined.
- Transfer dough to a lightly floured surface. Knead for 5 minutes, adding up to an extra 1/2 cup flour if needed.
- Place dough in a large greased bowl, turning to coat the dough. Cover and let rise in a warm place for 1 hour. Dough should double in size.
- Punch dough down. Divide into 2 pieces. Shape each piece into a rope about 24 inches long. Place ropes on a parchment paper lined baking sheet. Loosely twist them together, pinching the ends together to seal them.
- Separate the dough in 5 places and nest an egg in each hole. Cover and let rise for 1 hour.
- Mix together egg and 1 teaspoon milk and brush the dough with it. Bake at 350 degrees for 30 minutes. Cover lightly with foil after 15 minutes to prevent excess browning.
- Let cool. Whisk together glaze ingredients and drizzle over bread.Sprinkle with sprinkles.
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