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A close-up photo of a braided Easter bread, decorated with colored eggs and sprinkles

Braided Easter Bread Recipe

A sweet, braided bread perfect for Easter, filled with raisins, candied citron, and candied orange peel.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 8 servings
Calories: 250
Ingredients Method

Ingredients
  

Main Ingredients
  • 1 1 /2 cups warm milk (105°F to 115°F)
  • 2 tsp active dry yeast
  • 3 tbsp granulated sugar
  • 4 cups all-purpose flour
  • 1 tsp salt
  • 1/4 cup unsalted butter melted
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp ground mahleb (or 1/2 tsp ground anise)
  • 1/2 cup raisins
  • 1/2 cup chopped candied citron
  • 1/2 cup chopped candied orange peel
  • Confectioners ' sugar for dusting
  • 1 large egg beaten
  • 1 tbsp water
  • 1/4 cup chopped almonds or pecans
  • 1/4 cup shredded coconut

Method
 

Instructions
  1. Preheat oven to 375°F (190°C).
  2. Mix warm water, sugar, and active dry yeast, letting it sit for 5-10 minutes until frothy.
  3. Combine flour, salt, and other dry ingredients in a large bowl.
  4. Add yeast mixture, eggs, and butter to the dry ingredients, mixing until a dough forms.
  5. Knead the dough for 10 minutes until smooth and elastic.
  6. Let the dough rise in a warm place for 1 hour, or until doubled in size.
  7. Divide the dough into three equal pieces and roll each into a long rope.
  8. Braid the three ropes together, tucking the ends under the loaf.
  9. Place the braided loaf on a baking sheet lined with parchment paper.
  10. Bake for 35-40 minutes, or until golden brown.
  11. Let the bread cool on a wire rack for 10-15 minutes before slicing.