Quick Sweet Easter Egg Bread

If you ask me, sweet Easter egg bread is one of those recipes that brings back the best memories.

This soft, braided bread dotted with colorful eggs has been part of Easter celebrations for generations. The slightly sweet dough carries hints of vanilla and lemon, while the eggs nestled in the braid add both decoration and meaning to this holiday tradition.

The process of making it might seem old-school, but that’s what makes it special. The dough rises twice, filling your kitchen with that wonderful yeast-bread smell that always draws everyone to the kitchen.

It’s a family-friendly baking project that’s perfect for Easter morning, and the leftovers (if there are any) make the most wonderful French toast the next day.

What Kind of Yeast Should I Use?

Active dry yeast is the traditional choice for this Easter bread, but instant yeast (also called rapid-rise) can work just as well if that’s what you have on hand. The main difference is that active dry yeast needs to be dissolved in warm water first to activate it, while instant yeast can be mixed directly into your dry ingredients. If you’re using instant yeast instead of active dry, you can skip the proofing step and reduce the amount by about 25% (so use about 1 3/4 teaspoons instead of 1 packet). Just make sure your yeast isn’t expired – fresh yeast should foam up nicely when proofed in warm water with a pinch of sugar. The water temperature should be around 100-110°F, which feels just slightly warm to the touch – too hot will kill the yeast, while too cool won’t activate it properly.

Options for Substitutions

This traditional Easter bread recipe can be adapted with several substitutions if needed:

• Active dry yeast: You can swap active dry yeast with instant yeast – just use about 25% less and skip the proofing step in warm water.
• Anise seeds: Not everyone loves anise! Feel free to skip it entirely, or try using cardamom seeds, fennel seeds, or even orange zest for a different flavor profile.
• Milk: Any plant-based milk (like almond, soy, or oat milk) works well here. Just make sure it’s unsweetened and at room temperature.
• Vegetable oil: You can use any neutral-flavored oil like canola, sunflower, or even melted coconut oil in place of vegetable oil.
• Butter: Margarine can work in a pinch, though butter gives the best flavor. For dairy-free options, use plant-based butter substitutes.
• All-purpose flour: Bread flour can be used for a chewier texture. Just note that whole wheat flour isn’t recommended as it would make the bread too heavy and dense.
• Colored eggs: The raw dyed eggs are traditional, but if you’re worried about food safety, you can use plastic decorative eggs instead – just remember they’re not edible!

Watch Out for These Mistakes While Baking

The success of this Easter bread heavily depends on the yeast activation – if your water is too hot (above 110°F) or too cold (below 95°F), the yeast won’t properly activate, leading to dense, flat bread instead of a light, fluffy texture. When kneading the dough, resist the urge to add too much flour even if it feels sticky at first – adding extra flour beyond what’s called for can make your bread tough and dry instead of tender and soft. Another common mistake is not giving the dough enough time to rise – rushing this step will result in a dense texture, so make sure to let it double in size in a warm, draft-free spot (about 1-1.5 hours for each rise). For the traditional raw eggs nestled in the braid, ensure they’re pressed deep enough into the dough before baking – if they’re too exposed, they might fall out during the baking process, and don’t forget to brush the entire surface with egg wash for that characteristic golden-brown shine.

What to Serve With Easter Egg Bread?

This sweet bread is perfect for Easter brunch or breakfast, and there are lots of tasty ways to serve it! Since it’s already pretty sweet and rich, I like to pair it with some savory breakfast items like scrambled eggs, crispy bacon, or breakfast sausage to balance things out. A fresh fruit salad on the side adds nice color and a light, refreshing element to the meal. For drinks, coffee or tea works great, but you could also serve it with hot chocolate for the kids or a glass of cold milk to wash down all that delicious bread.

Storage Instructions

Keep Fresh: This Easter bread stays good at room temperature for up to 2 days when wrapped well in plastic wrap or stored in an airtight container. Just remember to remove the dyed eggs if you’re planning to store it longer than a day – nobody wants those hanging around too long!

Refrigerate: If you want your bread to last a bit longer, pop it in the fridge in an airtight container for up to 5 days. Again, make sure to take out those decorated eggs first. The bread might firm up a bit in the fridge, but don’t worry – it’ll soften again when brought to room temperature.

Freeze: This sweet bread freezes really well for up to 3 months! Just wrap it tightly in plastic wrap and then in foil (without the eggs, of course). When you’re ready to enjoy it, let it thaw overnight in the fridge, then bring it to room temperature before serving.

Make Ahead: You can prepare the dough the night before and let it do its first rise in the fridge overnight. The next morning, just shape it, add the eggs, let it rise again, and bake. This is super handy when you want fresh bread for Easter morning!

Preparation Time	30-45 minutes
Cooking Time	25-30 minutes
Total Time	55-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 60-70 g
• Fat: 140-160 g
• Carbohydrates: 400-450 g

Ingredients

For the dough:

• 4 eggs (room temperature)
• 1 tsp salt
• 4 1/2 cups all-purpose flour (I use King Arthur all-purpose flour)
• 3/4 cup sugar
• 1 tsp anise seeds (for subtle licorice flavor)
• 1/4 cup warm water (100°F, for activating yeast)
• 1/2 cup milk (warmed to room temperature)
• 1 1/2 tsp vanilla extract
• 6 tbsp unsalted butter (melted and cooled slightly)
• 1 1/2 tbsp vegetable oil
• 1 tbsp lemon or orange zest (freshly grated for best aroma)
• 1 packet active dry yeast (or 2 1/4 tsp instant yeast)

For the assembly and topping:

• 3 raw eggs (dyed in desired colors)
• colored sprinkles (optional but recommended for festive appearance)
• 1 egg white (lightly whisked for egg wash)

Step 1: Activate the Yeast and Prepare Wet Ingredients

• 1/4 cup warm water
• 1 packet active dry yeast
• 2 teaspoons sugar
• 3/4 cup sugar
• 1/2 cup milk
• 4 eggs
• 1 tsp anise seeds
• 1 1/2 tsp vanilla extract
• 1 tbsp lemon or orange zest
• 1 tsp salt
• 1 1/2 tbsp vegetable oil

In a small bowl, combine the warm water with the yeast and 2 teaspoons of sugar, then let it sit for 5-10 minutes until it becomes foamy and fragrant—this indicates the yeast is alive and ready to work.

While the yeast activates, in a large bowl, whisk together the warmed milk, 4 room-temperature eggs, sugar, anise seeds, vanilla extract, lemon zest, salt, and vegetable oil until well combined.

The room-temperature eggs will incorporate smoothly and create a richer dough texture.

Step 2: Build the Dough

• foamy yeast mixture from Step 1
• wet ingredient mixture from Step 1
• 6 tbsp unsalted butter
• 4 1/2 cups all-purpose flour

Pour the foamy yeast mixture into the bowl of wet ingredients, then add the melted and cooled butter.

Stir everything together for about 30 seconds to combine.

Add the all-purpose flour gradually, mixing until a shaggy, sticky dough forms.

Don’t overmix at this stage—you want the dough to come together naturally.

Step 3: Knead and Develop the Dough

• dough from Step 2
• all-purpose flour

Turn the dough onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic, adding small amounts of flour only as needed to prevent sticking.

The dough should be soft and slightly tacky but not wet.

I find that stopping just before the dough becomes completely smooth gives you the most tender crumb in the final bread.

Step 4: First Rise

• kneaded dough from Step 3

Shape the kneaded dough into a ball and place it in a lightly greased bowl, turning it once to coat all sides with oil.

Cover the bowl with a damp towel or plastic wrap and let it rise in a warm, draft-free place for 2 hours until it has doubled in size.

A warm corner of your kitchen, near a window, or inside a turned-off oven works perfectly.

Step 5: Shape the Braided Wreath with Egg Pockets

• risen dough from Step 4

Gently punch down the risen dough to release excess gas.

Divide it into 3 or 4 equal portions (3 pieces makes a tighter braid).

Roll each piece into a long rope about 20 inches long, then braid the 3 ropes together loosely.

Form the braid into a circle on a parchment-lined baking sheet and pinch the ends together to seal.

Gently create 3 or 4 small pockets along the braid where you’ll nestle the dyed eggs—do this carefully to avoid deflating the dough.

Step 6: Second Rise, Egg Integration, and Bake

• shaped bread from Step 5
• 3 raw eggs
• 1 egg white
• colored sprinkles

Cover the shaped bread with a damp towel and let it rise for 1 hour until puffy and nearly doubled.

Meanwhile, preheat your oven to 350°F.

Gently nestle the dyed raw eggs into the pockets you created in the braid—they’ll bake right along with the bread and create a beautiful presentation.

Brush the egg wash (lightly whisked egg white) over the entire surface of the bread, then sprinkle with colored sprinkles if desired.

Bake for 25 minutes until the bread is golden brown on top and sounds hollow when tapped on the bottom.

Step 7: Cool and Serve

• baked bread from Step 6

Remove the bread from the oven and let it cool on a wire rack for at least 15-20 minutes before serving.

The bread can be enjoyed warm or at room temperature, and the baked eggs inside make for a delightful surprise when you slice into it.