Description
This Easy Easter Bread Recipe is a sweet, fragrant loaf infused with orange zest and almond extract, braided for a festive presentation and topped with honey roasted sliced almonds and pastel sprinkles. Soft and fluffy with a golden crust, it’s a delightful treat perfect for Easter celebrations or any special occasion.
Ingredients
Scale
Wet Ingredients
- 1½ cups whole milk (341 grams)
- 6 tablespoons unsalted butter (85 grams, ¾ stick)
- ¼ teaspoon almond extract (1 gram)
- 3 large eggs (150 grams, lightly beaten)
- 1 large egg (50 grams, lightly beaten)
- 1 tablespoon cold water (14 grams)
Dry Ingredients
- â…” cup granulated sugar (133 grams)
- 2 tablespoons orange zest (from 1 orange)
- 4½ teaspoons active dry yeast (14 grams, 2 packages)
- 1 teaspoon kosher salt (3 grams)
- 6 cups all-purpose flour (720 grams, plus more for kneading)
Toppings
- 1 cup honey roasted sliced almonds (86 grams)
- 1 tablespoon pastel sprinkles or nonpareils (12 grams)
Instructions
- Warm Milk Mixture: In a small saucepan over medium-low heat, warm the milk, butter, and almond extract until the mixture reaches 120°-130°F according to an instant-read thermometer.
- Combine Sugar and Orange Zest: In the bowl of a stand mixer fitted with a paddle attachment, rub the granulated sugar and orange zest together using your fingertips until well combined to release the citrus oils.
- Add Yeast, Salt, and Flour: Add the active dry yeast, kosher salt, and 2 cups of the all-purpose flour to the sugar and zest mixture. Mix on low speed until combined.
- Mix in Warm Milk: Slowly add the warm milk and butter mixture to the dry ingredients and beat on medium-low speed for 2 minutes to meld the flavors and activate the yeast.
- Add Eggs: Incorporate the 3 lightly beaten eggs and beat the mixture for an additional 2 minutes to enrich the dough.
- Add Remaining Flour: Gradually add the remaining 4 cups of flour and beat until a soft dough forms. Increase the mixer speed to medium-high and continue beating for about 5 minutes until the dough pulls away from the sides of the bowl. The dough will remain slightly sticky.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead by hand for 6-8 minutes until the dough becomes elastic and smooth, adding extra flour as needed to prevent sticking.
- First Rise: Place the dough upside down in a large bowl that has been lightly buttered, then turn the dough over so the entire surface is coated in butter. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 1 to 1½ hours.
- Prepare Baking Sheet: Line a baking sheet with parchment paper and lightly spray with nonstick cooking spray. Set aside.
- Shape the Loaf: Punch down the risen dough and transfer it to a floured surface. Divide into three equal parts and gently roll each into a 20-inch rope. Lay the ropes on the prepared sheet, press the ropes together at one end, braid them, and tuck the ends underneath.
- Second Rise: Cover the braided loaf with plastic wrap lightly sprayed with nonstick cooking spray to prevent sticking. Let rise again until doubled in size, approximately 30 minutes to 1 hour.
- Preheat Oven: While the dough rises, preheat the oven to 350°F (175°C).
- Apply Egg Wash and Toppings: In a small bowl, lightly beat together the large egg and cold water. Brush the egg wash evenly over the braided loaf. Sprinkle with honey roasted almonds and pastel sprinkles, concentrating most of the toppings in the center of the loaf as it will spread while baking.
- Bake the Bread: Bake in the preheated oven for 40 to 55 minutes until the bread turns golden brown and sounds hollow when tapped on the bottom.
- Cool: Remove the bread from the oven and transfer it to a cooling rack. Allow to cool for at least 30 minutes before slicing to ensure the crumb sets properly.
- Serve and Enjoy: Slice the bread and enjoy this sweet, festive Easter treat fresh.
Notes
- Use an instant-read thermometer to ensure the milk mixture is properly warmed without overheating, which could kill the yeast.
- It’s important to spray plastic wrap with nonstick spray to prevent it from sticking to the dough during the second rise.
- Knead the dough until elastic but avoid adding too much flour which can make the bread dense.
- The dough will be sticky—this is normal for enriched sweet bread dough.
- Allow the bread to cool completely before slicing to avoid a gummy texture.
- Honey roasted almonds add flavor and crunch, but you can substitute with plain sliced almonds if preferred.
