🌸 Traditional Easter Braided Bread (Soft & Fragrant)

There’s something truly special about baking Easter bread at home. The soft, slightly sweet dough, infused with citrus zest and vanilla, fills the kitchen with warmth and nostalgia. Traditionally decorated with dyed eggs, this beautiful braided bread symbolizes new life, renewal, and the joy of spring.

This recipe makes a generous batch — perfect for sharing with family or gifting during the Easter season 🤍

🥖 Ingredients

1000 g all-purpose flour

200 g granulated sugar

12 g active dry yeast

10 g salt

240 ml warm milk

120 g unsalted butter, melted

6 large eggs

2 tsp vanilla extract

2 tsp lemon zest

Dyed Easter eggs (for decoration)

Orange 🍊 liquor (optional)

For the egg wash:

Orange 🍊 liquor

2 eggs

30 ml water

👩‍🍳 Instructions

1. Activate the yeast

In a small bowl, combine the warm milk with the yeast. Let it sit for 5–10 minutes until it becomes frothy.

2. Prepare the dough

In a large mixing bowl, combine the flour, sugar, and salt. Add the melted butter, eggs, vanilla extract, citrus zest, and the activated yeast mixture. Mix until a soft dough forms.

3. Knead

Transfer the dough to a lightly floured surface and knead for 8–10 minutes, until smooth and elastic

4. First rise

Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1–2 hours, or until doubled in size.

5. Shape the bread

Punch down the dough and divide it into equal portions. Roll each piece into long ropes, braid them, and shape into circles or loaves.

6. Decorate

Gently press dyed Easter eggs into the braided dough, spacing them evenly.

7. Final rise

Cover and let the shaped dough rise again for 30–45 minutes.

8. Bake

Brush with egg wash and bake in a preheated oven at 180°C for 25–30 minutes, until beautifully golden.

🌷 Serving & Storing

Enjoy this bread fresh with a cup of tea or coffee. It’s best served slightly warm, but it also keeps well for up to 2 days in an airtight container.