easter bread

easter bread

Prep Time: 30 min. Cook Time: 30 min.
Makes 12 servings, 1 slice each


  • 1 pkg. (2 ¼ teaspoons) active dry yeast
  • 3 – 4 cups bread flour
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon salt
  • 3 Tablespoons granulated white sugar
  • 4 Tablespoons unsalted butter or margarine, at room temperature
  • 3/4 cup warm milk
  • 2 large eggs
  • 6 large colored eggs, raw (eggs will cook in the oven while bread bakes)
  • 1 large egg, beaten with 1 teaspoon water
  • colored sprinkles (optional)

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Combine yeast, 1 cup flour, lemon zest, salt, sugar, butter, milk and 2 eggs in a mixing bowl. Mix on low speed, gradually add remaining flour until stiff dough forms.
  2. Knead dough until smooth. Place dough in an oiled bowl, cover with plastic wrap and allow to rise in a warm place until doubled in size (about an hour).
  3. Lightly sprinkle work surface with flour. Punch down dough and divide into 12 pieces.
  4. Dampen hands and roll each piece into a 12-inch rope. Twist together two pieces of dough to form a braided rope. Pinch ends together and loop dough into a circle. Repeat to form a total of 6 bread rings.
  5. Place bread rings on a lightly greased cookie sheet. Cover with a kitchen cloth and let rise until double in size, about 1 – 1½ hours.
  6. Preheat oven to 375°F. Brush beads with egg wash and place an uncooked egg in the center of each ring.
  7. Add sprinkles, if desired. Bake 25–30 minutes, or until a deep golden brown. Remove from oven and cool on wire rack.

Note: Nutritional analysis does not include the colored eggs.

Per Serving: 230 calories, 6g fat, 3g saturated fat, 45mg cholesterol, 115mg sodium, 37g carbohydrate, 1g fiber, 4g sugars, 7g protein