Easter Bread
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Let’s be honest, I don’t need an excuse to bake bread—but if Easter gives me a reason to bust out a golden braided loaf, I’m going for it. This Braided Easter Bread looks fancy (your relatives will be impressed), but it’s surprisingly simple to pull off—and the payoff is huge. Soft, rich, slightly sweet, and totally slather-worthy with butter and jam.
We grew up with homemade Easter bread on the table—usually made by hand, with lots of strong opinions about braiding technique. These days, I let the mixer do the hard work, but the result still brings that same cozy nostalgia to the holiday table—with far less mess on the counter.
Why You’ll Love This Easter Bread
- It looks impressive – but it’s not hard. Braiding the dough might sound fancy, but it’s surprisingly forgiving (even if yours turns out… abstract).
- Soft, rich, and buttery. This isn’t your average loaf—it’s pillow-soft with a subtle sweetness that pairs beautifully with butter, jam, or a slice of cheese.
- Perfect for Easter, or any weekend. Whether it’s on your brunch table or just a cozy Sunday bake, it fits the vibe.
- Make-ahead friendly. Bake it the day before, and it’s still amazing the next morning—bonus points if you toast a slice.
- Tradition with a twist. It brings all the comfort of a classic Easter bake, with a bit less stress and a whole lot of flavor.
You are the bestest baker..no WORLDS BESTEST..Jo bestowing this title on you after this comment from my kids and grandkids after baking this bread..only the latest of your recipes I’ve made! Thank you! ~Robyn
Before You Start – Tips, Ingredients & Secrets
- Let’s talk yeast. We’re using active dry yeast, so it needs to be proofed. That quick 5-minute wait in warm water with a bit of sugar is your way of checking that the yeast is alive and ready to work its magic. If it doesn’t foam, toss it—it’s either expired or just moody.
- Flour power. You’ll need around 6½ cups of all-purpose flour, but start with 6 cups and add more as needed. You’re aiming for a slightly sticky dough that pulls away from the sides of the bowl—not something that sticks to your elbows. If it’s super dry, it’ll give you dense bread. We want fluffy and light.
- Butter matters. Melted unsalted butter adds richness, and yes, you’re using a whole cup—don’t panic. This is Easter bread, not a salad. The butter makes the crumb incredibly tender, so don’t skimp.
- Eggs = richness + structure. This dough uses five eggs, which is part of what makes it so soft, rich, and yellow-toned. Room temperature eggs mix better, so pull them out early.
- Knead like you mean it. Whether you use a stand mixer or your hands, knead for a solid 5–7 minutes until smooth and elastic. Your dough should feel soft and a bit tacky but not wet. And yes, your arms will thank you later.
- The rise needs warmth. Dough loves a cozy, draft-free spot. I like to use my oven with the light on or place the bowl near a sunny window. If your kitchen is chilly, give it a little extra time—it should double in size before shaping.
- To braid or not to braid? Braiding looks beautiful, and it’s not hard once you try it. Divide the dough into 3 strands per loaf, roll them into logs, and braid like you’re making a friendship bracelet. Just thicker. And with more carbs.
- Egg wash = bakery shine. Brush the loaves with a beaten egg before baking for that gorgeous golden finish. Sprinkle with sesame or poppy seeds for a little extra texture and visual flair.
- Loaf pan or freeform? Totally your call. Loaf pans give you a taller, more structured loaf. Freeform on a baking sheet lets that braid shine. Just grease your pans or line your sheet with parchment.
Baking Troubleshooting – Because Sometimes Dough Has a Mind of Its Own
- Dough didn’t rise? Check your yeast—did it foam during proofing? If not, it’s time for a fresh packet. Also make sure your liquids weren’t too hot (anything over 115°F can kill yeast faster than you can say “flatbread”).
- Dough is too sticky? Don’t panic—add flour one tablespoon at a time. But stop once it’s tacky and elastic. Over-flouring = dense bread.
- Bread didn’t bake through? Every oven is different. If your bread is golden outside but still doughy inside, tent it with foil and bake for another 5–10 minutes.
- Crust too pale? Give it an extra egg wash pass or extend your bake time a few minutes longer. You want that bakery-worthy golden glow.
- Bottom too dark? Use the middle rack and double up your baking sheet if needed. Sometimes the heat from the bottom coils can get a little aggressive.
In the bowl of your stand mixer, combine the active dry yeast with lukewarm water and a bit of sugar. Stir and let it sit for about 5 minutes. You want to see some foam—that’s your yeast saying “I’m alive!”
Add the rest of the sugar, warm milk, melted butter, eggs, salt, and 6 cups of flour to the bowl. Using your dough hook, mix on low speed until the dough starts pulling away from the sides. Add more flour, a tablespoon at a time, if it’s too sticky. You’re aiming for a soft, slightly tacky dough that still cleans the sides of the bowl. Let it knead for 5–7 minutes.
Transfer the dough to a greased bowl, spray the top of the dough with cooking spray, then cover the bowl with plastic wrap. Let it rise in a warm, draft-free spot until doubled in size—about 1 hour. This is a great time to make a coffee and stare at your rising dough like a proud parent.
Punch down the dough, then divide it in half. For each half, divide into 3 equal pieces, roll them into long ropes, and braid like you’re on Great British Bake Off. Pinch the ends to seal. You can place them on parchment-lined baking sheets or into greased 12-inch loaf pans.
Cover and let the loaves rise again until puffy and nearly doubled in size, about 30 minutes. They should look nice and plump—like they’ve had a very relaxing nap.
Brush the tops generously with egg wash, then sprinkle with sesame seeds (or poppy seeds if you’re feeling fancy). Bake at 350°F (175°C) for about 30 minutes, or until deep golden brown and your kitchen smells like a bakery.
Let the bread cool in the pans for about 10 minutes, then transfer to a wire rack. Slice when it’s warm but not hot—trust me, patience is hard here but worth it.
How To Serve
This bread is the definition of versatile. Warm slices with butter? Always a win. Slather on some jam, honey, or a dollop of ricotta and a drizzle of honey for that brunch-y I-have-my-life-together vibe.
You can also go full Easter spread: serve it alongside roast lamb, ham, or turkey as a soft, buttery side. Leftovers? They make incredible French toast or bread pudding the next day—if you manage to have any, that is.
And if you’re like me, don’t overthink it—just tear off a piece and enjoy it straight from the cooling rack. No judgment here.
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Frequently Asked Questions
What is considered lukewarm water for yeast?
Lukewarm means around 100°F to 110°F (38°C to 43°C)—warm to the touch but not hot. If it feels like bathwater, you’re good. Too hot and you’ll kill the yeast (RIP little guys), too cold and they’ll just sit there doing nothing.
Can I make the dough ahead of time?
Absolutely. After the first rise, cover and refrigerate the dough overnight. Let it come to room temp before shaping and continuing with the second rise. Perfect if you’re planning ahead for brunch or just want to sleep in (relatable).
How do I decorate Easter bread?
Traditionally, you can press colored Easter eggs (raw or hard-boiled) into the braid before baking. Just nestle them into the dough after shaping. You can also get fancy with colored sprinkles or use poppy or sesame seeds for that classic bakery look. Optional—but highly encouraged for extra Easter flair.
Can I freeze the bread?
Yes! Once fully cooled, wrap the loaf tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temp and warm in the oven before serving. It reheats beautifully.
How long does it stay fresh?
This bread is best within 2–3 days at room temperature. Store it in an airtight container or bread bag. If it starts to dry out? French toast to the rescue.
Can I add raisins or citrus zest?
Totally! Add a handful of raisins, dried cranberries, or a bit of orange/lemon zest to the dough before kneading. It gives it a little extra sweetness and makes it more traditional in some European variations.
Try These Delicious Bread Recipes Next
- No Knead Dutch Oven Crusty Bread
- Raisin Bread
- Hawaiian Sweet Rolls
- Pasca – Romanian Easter Bread
- Brioche Bread
- Portuguese Sweet Bread Rolls
- Watermelon Look Alike Raisin Bread
- Challah
- Texas Roadhouse Rolls
- Amish White Bread
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Easter Bread
Video
Ingredients
- 1 tablespoon active dry yeast
- ½ cup water (lukewarm)
- ½ cup sugar
- 1 cup milk (warmed to 110F°)
- 1 cup butter (unsalted, melted)
- 5 large eggs
- 1½ teaspoon salt
- 6½ cups all-purpose flour (or as needed)
- 1 egg (beaten, for egg wash)
- 2 tablespoons sesame seeds
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add the yeast, ½ cup of water, and 2 teaspoons of the sugar to the bowl of your mixer, stir and let it sit for 5 minutes until the yeast starts to activate and foam.
- Add the remaining sugar, milk, melted butter, eggs, salt and 6 cups of the flour. Use the dough hook to mix on low speed, until the dough basically comes clean from the side of the bowl. Add the remaining flour as needed. I used the full 6½ cups of flour. The dough should be sticky but it should come clean from the side of the bowl. Make sure to mix for about 5 to 7 minutes.
- Spray a large bowl with cooking spray, place the dough in the bowl and spray the dough itself with a bit of cooking spray. Cover the bowl with plastic wrap. Let the dough rise in a warm, draft-free environment until doubled in size, about 40 minutes to an hour. Once doubled in size, punch it down to release some of the air out.
- Divide the dough in half. I prefer to braid these loaves, but you can also just roll out each piece of dough into a loaf and place it into greased loaf pans. I prefer to do a 3 strand braid. To do so cut each half into 3 pieces, and roll each piece into long strips about a foot long. Braid and repeat with remaining dough.
- Preheat the oven to 350°F.
- You can either place them on a baking sheet lined with parchment paper, or if you have 12-inch loaf pans, grease them well with cooking spray and place the loaves in them. Let them rise a second time until doubled in size in a warm, draft-free environment. Should take about 30 minutes.
- Brush the loaves with the egg wash all over. Sprinkle with sesame seeds or poppy seeds. Bake the bread for 30 minutes or until golden brown. If using loaf pans, let them cool for 10 minutes in the pans before transferring them to a cooling rack to finish cooling.
Equipment
Notes
- Don’t rush the rise: Give that dough time to double in size both times—rushing it will give you dense bread, and no one wants that on a holiday.
- Yeast 101: Make sure your yeast foams during proofing. If it doesn’t, start over. It’s the backbone of this whole operation.
- Braid your way: Traditional 3-strand braid works great, but if you’re feeling confident (or reckless), try a 4- or 6-strand for extra flair. YouTube is your friend.
- Loaf pan vs baking sheet: Loaf pans = structured, tall loaves. Baking sheet = freeform, bakery-style braid. Both delicious.
- Make it festive: Tuck a few dyed Easter eggs into the braid (just don’t eat the raw ones after baking). Or go sweet with icing drizzle post-bake.
- Leftovers? Don’t waste them. Use slices for French toast, bread pudding, or even a sweet breakfast sandwich. Trust me, it’s chef’s kiss.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Originally Published January 2012.
