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Classic Easter Braided Bread

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A soft, fluffy, and beautifully braided bread perfect for Easter or any special breakfast. This easy homemade bread features a slightly sweet, enriched dough with a golden crust.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour, plus extra for dusting
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
  • 1/4 cup (56g) unsalted butter, softened
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon salt
  • 2 tablespoons honey (optional)
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • Optional toppings: pearl sugar, sliced almonds, or coarse sugar

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (110°F/43°C) with sugar and yeast. Let it sit for 5-10 minutes until frothy and bubbly.
  2. Mix the dough: In a large mixing bowl, whisk together the flour and salt. Add the softened butter, beaten eggs, honey (if using), and the yeast mixture. Stir with a wooden spoon or dough hook until a shaggy dough forms.
  3. Knead the dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. If using a stand mixer, knead on medium speed for 6-7 minutes. Add flour a tablespoon at a time if too sticky.
  4. First rise: Place the dough in a lightly greased bowl, cover with a damp kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot until doubled in size—about 1 to 1.5 hours.
  5. Divide and braid: Punch down the dough gently and turn it onto a floured surface. Divide into three equal parts. Roll each into a long rope, about 12-14 inches (30-35 cm) long. Pinch the tops together and braid loosely, pinching the ends to seal.
  6. Second rise: Transfer the braid to a parchment-lined baking sheet. Cover loosely and let rise another 30-45 minutes until puffy.
  7. Preheat oven: While the bread is rising, preheat your oven to 350°F (175°C).
  8. Apply egg wash: Brush the braid gently with the beaten egg and water mixture. Sprinkle pearl sugar or sliced almonds on top if desired.
  9. Bake: Bake for 25-30 minutes until the bread is golden brown and sounds hollow when tapped on the bottom. Tent with foil after 20 minutes if browning too fast.
  10. Cool and enjoy: Remove from oven and let cool on a wire rack for at least 30 minutes before slicing.

Notes

Use fresh yeast for best results. Milk temperature should be between 105°F and 115°F to activate yeast properly. Knead dough until smooth and elastic. Do not skip punching down the dough after the first rise to avoid dense bread. Cover bread with foil if crust browns too quickly. For dairy-free, substitute milk and butter with plant-based alternatives. Gluten-free adaptations possible but texture will differ.

Nutrition

Keywords: Easter bread, braided bread, soft bread, homemade bread, sweet bread, holiday bread, easy bread recipe

Find it online: https://blingbite.com/classic-easter-braided-bread-recipe-easy-soft-fluffy-homemade-bread-tutorial/