Easter Bread Recipe: Soft, Buttery & Perfect for Your Holiday Table
If you’re looking for a show-stopping easter bread recipe that’s just as delicious as it is beautiful, this is the one to make. With its soft, buttery texture, lightly sweet flavor, and signature braided wreath topped with colorful eggs, this traditional easter bread is the kind of recipe that instantly brings the Easter table to life.
What makes this version stand out is how approachable it is. While it looks bakery-level impressive, the process is straightforward and incredibly rewarding. From mixing the enriched dough to braiding and decorating, this recipe turns into a full Easter experience, not just something you bake, but something you enjoy making.
Whether you’re hosting brunch, bringing a dish to a gathering, or just want to try something new, this easter bread delivers on flavor, texture, and presentation.
Watch the Full Easter Bread Recipe Video
Before diving into the steps, watch Tommy walk through the entire process. Seeing the dough texture, braiding technique, and final bake will make everything easier.
Ingredients for Easter Bread
Dough
- Whole milk (warmed to about 100°F)
- Granulated sugar (divided)
- Active dry yeast
- All-purpose flour
- Salt
- Eggs
Topping
- Raw eggs (dyed)
- Egg wash (egg + milk)
- Sprinkles (optional)
(Exact measurements are in the recipe card below)
How to Make Easter Bread
1. Activate the yeast
Warm the milk to about 100°F, then stir in a small portion of sugar and the yeast. Let it sit for 5–8 minutes until foamy.
👉 If it doesn’t foam, your yeast isn’t active—start over before moving forward.
2. Mix the dough
In a stand mixer, combine flour, remaining sugar, and salt. Add the yeast mixture and eggs, then mix on low speed until a soft dough forms.
⚠️ The dough may look dry at this stage—don’t add more liquid. It will come together later.
3. Add the butter slowly
Increase the speed slightly and add softened butter one tablespoon at a time. Let each piece fully incorporate before adding the next. Once all butter is in, knead until the dough becomes smooth, soft, and elastic.
👉 Pro tip: Aim the butter toward the center/bottom of the bowl for better incorporation.
4. First rise
Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm place until doubled in size (about 2 hours).
5. Shape the braid
Punch down the dough and turn it onto a lightly floured surface. Divide into three equal pieces and roll each into long ropes (about 28 inches).
Braid the ropes together, then form into a wreath and pinch the ends to seal.
👉 Place one dyed egg over the seam to hide it.
6. Add the eggs and second rise
Place dyed eggs around the wreath, then loosely cover and let rise again for 30–45 minutes.
7. Finish and bake
Brush the dough (not the eggs) with egg wash, add sprinkles if desired, and bake at 350°F until golden brown.
Let cool on a rack before serving.
How to Dye the Eggs
Dye the Eggs
To get those classic Easter colors:
- Combine hot water, vinegar, and food coloring in bowls
- Add raw eggs and let sit until colored
- Remove and dry on paper towels
👉 Important: The eggs go into the bread raw—they cook while baking.
Final Thoughts
This easter bread recipe is more than just a bake, it’s a full Easter tradition. From mixing and braiding to decorating with colored eggs, it’s the kind of recipe that brings people together.
You end up with something that looks incredible on the table, smells like a bakery, and tastes even better than it looks.
If you’re making one thing this Easter, make it this easter bread.
Easter Bread
Ingredients
Dough
- 1 cup lukewarm whole milk (about 100 degrees F)
- 1/2 cup granulated sugar
- 1 tsp granulated sugar
- 1 packet active dry yeast {0.25 ounce/7 grams)
- 4 1/2 cup all-purpose flour plus additional for dusting (540 grams)
- 2 tsp salt
- 2 large egg beaten
- 1/3 cup salted butter cubed at room temperature
Topping
- 4-6 large eggs uncooked and dyed with food coloring
- 1 large egg
- 1 tsp milk
- Sprinkles
Egg Dye
- 1/2 cup hot water
- 1 tbsp white distilled vinegar
- Food Coloring
Instructions
INSTRUCTIONS FOR THE DOUGH:
- Stir together the milk, 1 teaspoon sugar, and microwave on low very briefly until temperature of milk is about 100 degrees F. Add yeast to the warm milk and let sit until foamy (about 5-8 minutes. Meanwhile, lightly oil a large bowl1 tsp granulated sugar, 1 packet active dry yeast, 1 cup lukewarm whole milk
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining ½ cup sugar, and salt. Add the milk/yeast mixture and eggs. Mix on low speed until a soft dough forms, about 5 minutes1/2 cup granulated sugar, 4 1/2 cup all-purpose flour, 2 tsp salt, 2 large egg
- Increase the speed to medium, and gradually add the butter, 1 tablespoon at a time, to the dough. Wait until each tablespoon of butter is fully incorporated before adding the next tablespoon. Once all of the butter is incorporated, continue kneading on medium until the dough is smooth and elastic, about 8-10 minutes. Transfer the dough to the oiled bowl. Cover and let rise in a warm place until doubled in size. About 2 hours.1/3 cup salted butter
- Line a large, rimmed baking sheet with parchment paper.
- Punch down the risen dough and turn out onto a lightly floured surface. Divide into 3 equal pieces. Roll each piece into a 28-inch-long rope. Braid the 3 ropes together, pinching each end to seal. Place the braid on the lined baking sheet and shape it into a circle, making a braided wreath. Pinch ends together to seal.
DYE THE EGGS:
- For each color you want to use, place ½ cup hot water, 1 tablespoon white distilled vinegar, and several drops food coloring in small bowls. Add the eggs to the warm dye and let sit until the entire shell has absorbed some color, about 3 minutes. Remove the eggs and let dry for about 1 hour on paper towels.1/2 cup hot water, 1 tbsp white distilled vinegar, Food Coloring
INSTRUCTIONS FOR THE TOPPING:
- Place the dyed eggs around the braided wreath. Loosely cover and let rise in a warm place until doubled in size. About 30-45 minutes4-6 large eggs
- Beat 1 large egg and 1 teaspoon of milk together in a bowl1 large egg, 1 tsp milk
- Preheat the oven to 350 degrees F while wreath is rising Once risen, brush the wreath with the beaten egg/milk mixture and top with sprinkles, if usingSprinkles
- Bake for 25-30 minutes until golden brown. Transfer the bread onto a wire cooling rack. Let cool for 30 minutes. Serve warm or at room temperature
Video
Notes
- Do not add extra milk early — the dough hydrates after butter is added
- Use a scale for flour — prevents a dense, dry bread
- Keep butter very soft — helps it blend smoothly
- Expect a sticky dough — that’s normal for enriched dough
- Handle gently after rising — keeps the texture light
- Check early while baking — ovens vary
- Don’t stress the braid — it smooths out as it bakes