Braided Easter Bread Recipe

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Braided Easter Bread
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Ingredients
13
Count
Nutrition
369
Calories
Total time
220
Minutes
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Ingredients:

  • 1/4 oz active dry yeast (1 packet)
  • 1/4 cup warm water (110 to 115 f)
  • 1/2 cup warm buttermilk (110 to 115 f)
  • 4 colored hard-boiled eggs
  • 2 tbsp orange zest
  • 1 tsp fior di sicilia orange flower water (or better a combination of vanilla and orange extract) or 1/4 tsp vanilla extract (or better a combination of vanilla and orange extract)
  • 1/2 cup sugar
  • 1 1/2 tsp salt
  • 8 tbsp unsalted butter, softened (1 stick)
  • colored crystal sugar, for sprinkling

Directions:

  1. Preheat oven to 375 degrees F.
  2. Dissolve yeast in warm water in a medium bowl. Allow to proof for about 5 minutes until bubbles appear on the surface of the water. Stir in the buttermilk, then beat in 3 of the eggs, one at a time. Add orange juice, zest, and fior di Sicilia (if available) or flavor extract(s). Set aside. The fourth egg is reserved for an egg wash on the finished braids.
  3. In a bowl combine 4 1/2 cup flour, sugar, and salt. Break up the butter and add to dry ingredients. Work it in with your hands until mixture is crumbly. Add in the yeast mixture and continue mixing with your hands and form a ball of dough. Add additional flour, if needed, to obtain a dough that is soft but not too tacky. Dough could also be made in a stand mixer.
  4. Turn dough out on floured work surface and knead for 3-4 minutes until smooth. Let dough rest for 10 minutes; cover with a clean kitchen towel or an inverted bowl. Knead again for about 5 minutes and no longer tacky.
  5. Oil a large bowl lightly and place dough inside and turn to coat with oil. Cover bowl with plastic wrap and let rise until doubled in size, 2 to 2 1/2 hours.
  6. Once it has risen to double, punch it down and transfer to a lightly floured work surface. Knead until it is smooth and not tacky.
  7. Divide dough into 8 pieces. Roll each piece into a 16 inch rope. Form a braid by using 2 ropes, then bring the ends together to form a circle. Place braided ring on a parchment lined baking sheet allowing room for them to rise again (two per baking sheet).
  8. Place an Easter Egg in the center of each braid and brush dough with the reserved beaten egg. Sprinkle dough with colored sugar. Cover and let rise 20 minutes.
  9. Bake until golden brown, about 30-40 minutes. Cool on wire racks.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 369.26 Kcal (1546 kJ)
Calories from fat 109.98 Kcal
% Daily Value*
Total Fat 12.22g 19%
Cholesterol 100.17mg 33%
Sodium 393.16mg 16%
Potassium 153.31mg 3%
Total Carbs 54.74g 18%
Sugars 8.15g 33%
Dietary Fiber 2.48g 10%
Protein 9.51g 19%
Vitamin C 11.4mg 19%
Vitamin A 0.1mg 4%
Iron 3.4mg 19%
Calcium 47.3mg 5%
Amount Per 100 g
Calories 271.26 Kcal (1136 kJ)
Calories from fat 80.79 Kcal
% Daily Value*
Total Fat 8.98g 19%
Cholesterol 73.59mg 33%
Sodium 288.81mg 16%
Potassium 112.62mg 3%
Total Carbs 40.21g 18%
Sugars 5.99g 33%
Dietary Fiber 1.82g 10%
Protein 6.99g 19%
Vitamin C 8.4mg 19%
Vitamin A 0.1mg 4%
Iron 2.5mg 19%
Calcium 34.7mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.9
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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