Receta Easter Egg Bread

by Turnips2Tangerines

Easter Egg Bread

I have always wanted to make Easter Egg Bread

It wasn't something that was part of my

Family's Easter Tradition but

I always thought it would look festive served at Easter.

Easter Egg Bread is made with a sweet dough similar to a

Brioche or Challah.

The raw colored eggs cooked beautifully in the oven

Something I was a little skeptical about and

The dough is really very easy to work with.

Easter Egg Bread is relatively easy to make and

It's Very Delicious~

Easter Egg Bread is definitely

something I will make each year from now on.

*See Note Below*

• Eggs:
• 5-7 colored raw eggs
• Distilled vinegar
• Hot water
• Food coloring
• Easter Egg Bread:
• 3 cups flour
• 1/4 cup sugar
• 1 t salt
• 2 T rapid rise yeast
• 2/3 cup milk
• 1 T anise seed
• 1 T lemon zest
• 2 T butter, room temperature
• 2 eggs, beaten with a fork
• Vanilla Lemon Glaze:
• 2 T lemon juice
• 4 T unsalted butter, melted
• 2 cups confectioners' sugar
• 1/4 t vanilla extract
• 1 T milk
• Sprinkles
• Color Eggs:
• Step 1:
• Decide how many colors of
• dye you want to mix for your eggs
• Set out as many glass cups or bowls
• Make sure they are large enough to hold
• the eggs and the liquid needed
• Step 2:
• Add 2 T distilled white vinegar to cups
• Step 3:
• Add 2/3 cup hot water to each cup
• Step 4:
• Add 7-15 drops food coloring to each cup
• Or until you achieve desired color
• Step 5:
• Carefully add eggs to water/vinegar
• Allow raw eggs to soak until
• Desired color is reached
• Wipe dry
• Store colored eggs in the refrigerator until needed
• Make Easter Bread:
• Mix together 2 1/2 cups flour, sugar,
• salt and yeast in a medium bowl
• Add anise seed and lemon zest
• Stir well
• Place milk and butter in a small glass
• microwavable safe bowl
• Microwave until milk is warm and
• Butter has just begun to melt
• Watch carefully
• Make a well in the center of the flour mixture
• Pour in the milk mixture and eggs
• Swirl your hand in a circular motion to
• combine the flour mixture with the milk/eggs
• Mix well until a soft dough forms
• Place dough on a floured surface
• Knead in remaining 1/2 cup flour
• Knead dough until soft but elastic
• About 5-8 minutes.
• *Add a small amount, about 1 t oil
• to your hands to prevent dough from sticking*
• Place dough in a lightly greased bowl
• Turning dough to coat
• Cover bowl with plastic wrap and a damp towel
• Place in a warm place to rise 1-1/2 hours
• Punch down
• Divide dough in half
• On a floured work surface
• Roll each half into a ball
• Shape the balls into 2 long ropes
• About 1-1/2 inches thick and 18 to 20 inches long
• Lay ropes side by side on a greased baking sheet
• Twist one end
• Add a colored egg
• Twist ropes together
• Add another colored egg
• Twist ropes together
• Add another colored egg
• Twist ropes together
• Add another egg
• Add 5-6 eggs

Form into a circle

Pinch ends together

Cover with saran wrap and damp towel

Let rise 1 to 2 hours

Meanwhile make glaze:

Whisk together lemon juice,

melted butter, vanilla extract, and

confectioners sugar until smooth.

Add milk gradually until glaze reaches

Desired consistency.

Preheat oven to 350°

Bake for 25-30 minutes or

Until golden brown

Remove from oven

Place on a wire rack set over

A baking sheet lined with parchment paper

Cool slightly

Drizzle with Vanilla Lemon Glaze

Sprinkle with sprinkles

*Note: My Easter Egg Bread turned out a little wonky looking

but surprisingly the eggs stayed put:)

Another thing, the ends didn't pinch together well.

Both things can easily be fixed with practice:)

Overall, I would give this Bread an A+