The Best Easter Bread Recipe for Celebrating

Name: The Best Easter Bread Recipe for Celebrating
Prep time: 40 min
Total time: 2 h 50 min
Yield: 24
Ingredients: 1 c. whole milk, warmed to 110°F; 3 1/4 tsp. active dry yeast; 1/3 c. light brown sugar, divided; 5 1/2 c. all-purpose flour, spooned and leveled, plus more for work surface; 1 1/2 tbsp. lemon zest; 1 1/2 tsp. anise seed, crushed; 1 tsp. kosher salt; 4 large eggs, plus 1 egg white, lightly beaten; 6 tbsp. (3/4 stick) unsalted butter, melted and cooled; Olive oil, for bowl; 3 uncooked dyed or colorful natural eggs

Braided and studded with eggs, this bread is a true treat!

By Cheryl SlocumUpdated: Feb 4, 2022

2 Ratings

Jump to recipe

Alan Richardson

Yields:

Prep Time:

40 mins

Total Time:

2 hrs 50 mins

Cal/Serv:

158

Celebrate Easter with an old-country tradition: Easter bread! Called Tsoureki in Greece and Pane di Pasqua in Italy, this braided sweet bread is dotted with dyed eggs — traditionally red, though you can dye them however you like.

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Ingredients

1 cup whole milk, warmed to 110°F
3 1/4 tsp. active dry yeast
1/3 cup light brown sugar, divided
5 1/2 cups all-purpose flour, spooned and leveled, plus more for work surface
1 1/2 Tbsp. lemon zest
1 1/2 tsp. anise seed, crushed
1 tsp. kosher salt
4 large eggs, plus 1 egg white, lightly beaten
6 Tbsp. (3/4 stick) unsalted butter, melted and cooled
Olive oil, for bowl
3 uncooked dyed or colorful natural eggs

Directions

1. Step 1Make the dough: Whisk together milk, yeast, and 1 tablespoon brown sugar in a bowl. Allow to sit until foamy, 3 to 5 minutes (if mixture doesn't foam, discard and start again).
2. Step 2Beat 4 1/2 cups flour, lemon zest, anise, salt, and the remaining sugar with an electric mixer on medium speed until combined, about 1 minute. Reduce mixer speed to low and beat in 4 un-dyed eggs, yeast mixture, and butter until a firm dough forms, adding up to 1 cup additional flour if necessary. (Alternately, combine all ingredients in a large bowl and stir with a wooden spoon.)
3. Step 3Oil a bowl. Transfer dough to a lightly floured surface and knead by hand until soft and elastic, about 10 minutes. (If mixed by hand, knead dough for 20 minutes.) Form dough into a ball and transfer to prepared bowl, turning to coat. Cover with a clean, damp kitchen towel and set aside to rise in a warm, draft-free place until doubled in size, about 1 hour.
4. Step 4Shape the loaf: Preheat oven to 350°F. Punch down dough, turn out onto a lightly floured work surface, and divide into three equal parts, approximately 15 ounces each. Using the palms of your hands, roll out one piece to create a 2 1/2-foot-long rope. Repeat with remaining dough. Braid the three strands together and seal the ends under each other to create a circle. Transfer to a baking sheet. Place dyed eggs, evenly spaced, in the grooves of the braid. Cover with a towel, and let rise until doubled in size, about 40 minutes.
5. Step 5Bake the bread: Brush loaf with beaten egg white. Bake until golden brown and sounds hollow when tapped, 28 to 32 minutes. Transfer to a wire rack; cool completely. Serve at room temperature.