Braided Easter bread

Based on 108 ratings

Mengting

Founder at Kitchen Stories

Difficulty

Hard 💪
60
min.
Preparation
30
min.
Baking
120
min.
Resting

Ingredients

Servings:-15+
250 ml milk
75 g butter (soft)
55 g sugar
7 g active dry yeast
500 g flour
eggs
1 tsp salt
salt
sugar
flour (for dusting)
Metric
Imperial

Utensils

  • saucepan (small)
  • cooking spoon
  • stand mixer with dough hook
  • bowl (large)
  • kitchen towel
  • cutting board
  • knife
  • parchment paper
  • baking sheet
  • oven
  • pastry brush
  • bowl (small)

Nutrition per serving

Cal
191
Protein
5 g
Fat
6 g
Carb
29 g
  • Step 1/8

    Heat milk in a small saucepan over low-medium heat. Add butter and slowly melt. Remove from heat, let cool until just barely warm, and gradually add the sugar and dry yeast. Stir to combine.
    • 250 ml milk
    • 75 g butter (soft)
    • 55 g sugar
    • 7 g active dry yeast
    • saucepan (small)
    • cooking spoon

    Heat milk in a small saucepan over low-medium heat. Add butter and slowly melt. Remove from heat, let cool until just barely warm, and gradually add the sugar and dry yeast. Stir to combine.

  • Step 2/8

    Place flour and some salt into a large bowl. Add the egg. Slowly pour in the milk mixture. Using a standing mixer or a hand mixer, knead until an elastic dough forms.
    • 500 g flour
    • 1 tsp salt
    • eggs
    • stand mixer with dough hook

    Place flour and some salt into a large bowl. Add the egg. Slowly pour in the milk mixture. Using a standing mixer or a hand mixer, knead until an elastic dough forms.

  • Step 3/8

    Transfer dough to a lightly floured surface and continue to knead by hand.

    Transfer dough to a lightly floured surface and continue to knead by hand.

  • Step 4/8

    Place dough into large bowl and cover with a clean kitchen towel. Allow to rise in a warm place for approx. 1 – 2 hours until doubled in volume.
    • bowl (large)
    • kitchen towel

    Place dough into large bowl and cover with a clean kitchen towel. Allow to rise in a warm place for approx. 1 – 2 hours until doubled in volume.

  • Step 5/8

    Transfer dough to a lightly floured cutting board. Knead and form a log. Carefully flatten the log with your hands. With a sharp knife, separate the dough into three strings. Make sure to leave the upper part intact.
    • cutting board
    • knife

    Transfer dough to a lightly floured cutting board. Knead and form a log. Carefully flatten the log with your hands. With a sharp knife, separate the dough into three strings. Make sure to leave the upper part intact.

  • Step 6/8

    Beginning from the top, carefully braid dough into a loaf. Tightly seal loose ends.

    Beginning from the top, carefully braid dough into a loaf. Tightly seal loose ends.

  • Step 7/8

    Transfer braid to a lined baking sheet. Cover and allow to rise in a warm place for approx. 45 – 60 min.
    • parchment paper
    • baking sheet

    Transfer braid to a lined baking sheet. Cover and allow to rise in a warm place for approx. 45 – 60 min.

  • Step 8/8

    Preheat oven to 200°C. In a small bowl, combine egg, 2 pinches of sugar and 1 pinch of salt. Whisk until creamy. Brush dough with the egg mixture. Transfer to oven and bake for approx. 30 – 35 min. until golden. Remove from oven and allow to cool. Enjoy for breakfast or with your afternoon tea.
    • oven
    • pastry brush
    • bowl (small)

    Preheat oven to 200°C. In a small bowl, combine egg, 2 pinches of sugar and 1 pinch of salt. Whisk until creamy. Brush dough with the egg mixture. Transfer to oven and bake for approx. 30 – 35 min. until golden. Remove from oven and allow to cool. Enjoy for breakfast or with your afternoon tea.

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