Here’s a classic Homemade Easter Bread recipe made with yeast — soft, lightly sweet, and perfect for Easter. This is the traditional braided-style bread, but you can shape it any way you like.
Homemade Easter Bread (Yeast Bread)
Ingredients
For the Dough
- 4 cups all-purpose flour (plus extra for dusting)
- ¾ cup warm milk (about 110°F / warm, not hot)
- 2¼ teaspoons active dry yeast (1 packet)
- ½ cup granulated sugar
- ½ cup unsalted butter, melted and slightly cooled
- 3 large eggs (room temperature)
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest or orange zest (optional but traditional)
For Topping
- 1 egg, beaten (egg wash)
- 2 tablespoons milk
- Colored sprinkles or pearl sugar (optional)
Directions
Step 1: Activate the Yeast
- In a small bowl, mix warm milk and 1 tablespoon of sugar.
- Sprinkle the yeast over the milk.
- Let it sit for 5–10 minutes until foamy.
If it doesn’t foam, the yeast may be inactive.
Step 2: Prepare the Dough
- In a large mixing bowl, whisk together:
- Remaining sugar
- Melted butter
- Eggs
- Vanilla extract
- Zest (if using)
- Add the activated yeast mixture and mix well.
- Gradually add flour and salt.
- Mix until a soft dough forms.
Step 3: Knead
- Transfer dough to a lightly floured surface.
- Knead for 8–10 minutes until smooth and elastic.
- If dough is sticky, add a little flour (1 tablespoon at a time).
Step 4: First Rise
- Place dough in a lightly greased bowl.
- Cover with a clean kitchen towel.
- Let rise in a warm place for 1½–2 hours, or until doubled in size.
Step 5: Shape the Bread
- Punch down the dough.
- Divide into 3 equal pieces.
- Roll each piece into a long rope.
- Braid the ropes together and pinch the ends to seal.
- Place on a parchment-lined baking tray.
Step 6: Second Rise
- Cover loosely and let rise again for 30–40 minutes until puffy.
Step 7: Bake
- Preheat oven to 350°F (175°C).
- Mix beaten egg with milk and brush over the bread.
- Sprinkle with sugar or sprinkles if desired.
- Bake for 25–30 minutes, until golden brown.
Step 8: Cool & Serve
- Let the bread cool slightly before slicing.
- Serve plain or with butter, honey, or jam.
Tips
- You can place dyed raw eggs between the braids before baking (traditional Easter style).
- For extra softness, replace ¼ cup milk with heavy cream.
- Store covered at room temperature for up to 2 days.
