Easter Bread Colored Eggs

The kitchen still smelled like yeast and lemon zest when my youngest asked if we could make the rainbow bread again. She had remembered it from last year, the way the colored eggs peeked through the golden braids like little jewels tucked into a nest. Something about that braiding process, working the dough into ropes and weaving them together, became our spring ritual before the holiday chaos even begins.

Last Easter morning, my grandmother caught me trying to rush the rising time by putting the bowl near the oven. She gently moved it to the warmest corner of the kitchen instead, telling me that good bread needs its own quiet patience. That loaf turned out to be the fluffiest we had ever made, and we stood around the cooling rack picking off warm pieces while the house filled with that incredible baked vanilla scent.

Ingredients

• 4 cups all purpose flour: The foundation of everything, give yourself grace if you need a little more during kneading
• 1/2 cup granulated sugar: Just enough sweetness to make this feel like a celebration bread
• 1 packet active dry yeast: Make sure your milk is warm but not hot, or you will disappointedly start over
• 3/4 cup whole milk lukewarm: I learned the hard way that cold milk makes yeast grumpy and uncooperative
• 1/4 cup unsalted butter melted and cooled: Let this cool completely so it does not scramble your eggs when you mix everything together
• 2 large eggs room temperature: Cold eggs from the fridge will shock your warm dough and slow down rising
• 1 tsp fine sea salt: Do not skip this, it balances all that sugar and keeps the bread from tasting flat
• 1 tsp pure vanilla extract: The aroma while baking is absolutely worth every drop
• Zest of 1 lemon: Brightens everything and makes the kitchen smell like spring itself
• 5 to 6 raw eggs colored with food safe dye: These will bake right into the bread, so do not hard boil them first
• 1 egg yolk and 1 tbsp milk: Whisked together for that gorgeous golden shine on top
• 1 to 2 tbsp colored sprinkles: Completely optional but my kids insist this is the most important ingredient

Instructions

Wake up the yeast:

Dissolve the yeast and 1 tablespoon sugar in the lukewarm milk and let it sit until it gets all foamy and alive, about 5 to 10 minutes.

Combine the dry ingredients:

Whisk together the flour, remaining sugar, salt, and lemon zest in a large bowl so everything is evenly distributed.

Bring the dough together:

Pour in the yeast mixture, melted butter, eggs, and vanilla, then mix until you have a soft shaggy dough that wants to hold hands.

Knead until smooth:

Work the dough on a floured surface for 8 to 10 minutes, feeling it transform from sticky and resistant to smooth and elastic under your palms.

Let it rise:

Place the dough in a greased bowl, cover it with a warm towel, and let it double in size in a cozy corner of your kitchen, about 1 to 1.5 hours.

Divide and roll:

Punch down the risen dough gently, divide it into three equal pieces, and roll each into a 16 inch rope, trying to keep them the same thickness.

Braid with intention:

Weave the three ropes together and form into a ring or leave as a straight braid, then transfer carefully to a parchment lined baking sheet.

Nestle in the eggs:

Gently tuck the colored raw eggs into the braids, spacing them evenly and pressing just enough to keep them secure without tearing the dough.

Second rise:

Cover loosely and let the bread puff up again for 30 to 45 minutes until it looks proud and slightly swelled.

Preheat and brush:

Heat your oven to 350°F (175°C) and gently brush the dough with egg wash, being careful around those beautiful colored eggs.

Bake to golden:

Bake for 25 minutes until the bread is golden brown and cooked through, tenting with foil if it gets too dark too fast.

Cool completely:

Let the bread rest on a wire rack before serving, which is honestly the hardest part of the entire recipe.

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My daughter asked if we could make extra loaves this year to share with neighbors. The way her eyes lit up when I said yes reminded me that food is never just about the ingredients. It is about the hands that shape it, the people who wait for it, and the stories that gather around it.

Getting The Rise Right

I used to chase the perfect rise by moving the dough around the kitchen, trying to find the warmest spot. Then I learned that consistency matters more than location. Find one warm corner, away from drafts, and let the dough do its work without interference. Your patience will be rewarded with the most tender, airy crumb.

Coloring The Eggs

We started dyeing eggs the night before, turning it into a whole event with music and flour everywhere. The key is using food safe dyes since the eggs will be baking right into the bread. Let the kids go wild with the colors, they will look so beautiful nestled in the golden braids.

Serving Ideas

This bread has become the centerpiece of our Easter breakfast, served warm with salted butter and honey. It also makes an incredible base for bread pudding if you somehow have leftovers the next day. The sweetness pairs perfectly with sharp cheddar or soft Brie for an unexpected appetizer.

• Slice thick and toast the next day with salted butter
• Try adding ground cardamom or anise for a spiced variation
• Wrap cooled bread tightly and freeze for up to one month

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May your kitchen fill with warmth and your table with laughter this holiday season.

Recipe FAQs

→ How can I color the eggs safely for baking?

Use food-safe, edible dyes to color raw eggs before incorporating them into the dough. Avoid hard-boiled eggs, as they can dry out or overcook during baking.

→ What is the best way to achieve a soft and elastic dough?

Knead the dough for about 8–10 minutes on a lightly floured surface until it becomes smooth and elastic. If sticky, add flour gradually a tablespoon at a time.

→ Can I add spices to enhance the flavor?

Yes, adding a dash of ground cardamom or anise to the dough can bring a lovely aromatic note to the bread.

→ How long should the dough rise before baking?

The dough requires about 1 to 1.5 hours to double in size initially, then after braiding and adding eggs, it should rise for another 30 to 45 minutes before baking.

→ What is the ideal baking temperature and time?

Bake at 350°F (175°C) for roughly 25 minutes until the bread is golden brown and cooked through. Tent with foil if browning too fast.

→ Can leftovers be enjoyed the next day?

Yes, the bread is best fresh but can be toasted the following day to restore some crispness and warmth.