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Cozy Braided Easter Bread Recipe with Easy Colorful Woven Eggs Tutorial

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A soft, lightly sweet braided Easter bread with colorful woven eggs inside, perfect for festive brunches and cozy mornings. This recipe is easy to make with simple pantry ingredients and offers a charming twist with dyed or plain eggs woven into the dough.

Ingredients

Scale
  • 4 cups (480 grams) all-purpose flour
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • ½ cup (100 grams) granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon lemon zest
  • 1 cup (240 ml) whole milk, warmed to about 110°F (43°C)
  • ¼ cup (56 grams) unsalted butter, melted and cooled slightly
  • 3 large eggs (2 for dough, 1 for egg wash)
  • 4–6 hard-boiled eggs (dyed or plain) for weaving
  • 1 teaspoon vanilla extract
  • Optional: gel or natural food coloring for dyeing eggs
  • Optional: sesame or poppy seeds for sprinkling on top

Instructions

  1. Activate the yeast by whisking together warmed milk, 1 tablespoon sugar, and active dry yeast in a small bowl. Let sit for 5-10 minutes until foamy.
  2. In a large mixing bowl, combine flour, sugar, salt, and lemon zest.
  3. Add the yeast mixture, 2 large eggs, melted butter, and vanilla extract to the dry ingredients. Stir until a shaggy dough forms.
  4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic, or knead with a stand mixer for 6-7 minutes.
  5. Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1.5 hours.
  6. Hard-boil 4-6 eggs, dye if desired, and set aside once cooled.
  7. Punch down the dough and divide into three equal pieces. Roll each into 12-14 inch ropes.
  8. Place dyed eggs along the center of one rope, then wrap the other two ropes around the eggs, weaving them in to secure. Braid the remaining dough and tuck ends under.
  9. Place the braided loaf on a parchment-lined baking sheet, cover loosely, and let rise for 30-45 minutes until puffed.
  10. Beat 1 egg with 1 tablespoon water and brush over the loaf. Sprinkle seeds if desired.
  11. Bake at 350°F (175°C) for 30-35 minutes until golden and hollow sounding when tapped. Tent with foil if browning too fast.
  12. Cool completely on a wire rack before slicing.

Notes

If dough is tricky to handle when wrapping eggs, chill briefly after first rise. Use room-temperature eggs to prevent cracking. Don’t skip the second rise for best softness. Add a teaspoon of honey to egg wash for extra shine. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute milk and butter with plant-based alternatives. Egg-free egg wash can be made with maple syrup and water.

Nutrition

Keywords: Easter bread, braided bread, woven eggs, festive bread, holiday bread, soft bread, colorful eggs, breakfast bread

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