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Easter Egg Bread

(9 Votes)
Updated March 31, 2017
Easter Egg Bread
YIELDS
1 loaf, 8 slices
SERVING SIZE
1 slice
PREP
1 Hr
COOK TIME
25 Min
READY IN
1 Hr 25 Min

This Easter Egg Bread recipe is sure to become an Easter tradition for years to come! This eye-catching Easter bread recipe is a pull-apart sweet bread that has colorful Easter eggs baked right in. It's such a sweet and colorful dessert, no one will be able to resist pulling off a piece of this Easter bread recipe. Kids and adults alike will love tearing off a piece and enjoying this sweet, festive sweet bread recipe. Plus, this is an easy Easter recipe, so you can make a treat that looks Easter-fancy without tons of work!

What You'll Need:
  • 2 cups plus 2 teaspoons water, divided
  • 4 teaspoons white vinegar
  • 4 different food colors
  • 4 eggs (see Note)
  • 1 pound frozen bread dough, thawed
  • 1/3 cup confectioners' sugar
What To Do:
  1. In each of 4 cups or small bowls, combine 1/2 cup water and 1 teaspoon vinegar. Add about 1/4 teaspoon of a different food color to each cup.
     
  2. Place 1 egg (in shell) in each cup and allow to sit until the desired color is attained, turning eggs occasionally with a spoon. Remove to paper towels to drain and dry completely.
     
  3. Divide dough into thirds. On a lightly floured surface, roll each piece of dough into a 24-inch rope. Braid strips together then place on a baking sheet and form into a ring, pinching ends together to seal. Tuck colored eggs into the braid, spacing them evenly. Cover loosely with plastic wrap and let rise at room temperature 1 hour, or until doubled in size.
     
  4. Preheat oven to 375 degrees F. Bake 25 to 30 minutes, or until golden; allow to cool slightly.
     
  5. In a small bowl, combine confectioners' sugar and the 2 teaspoons remaining water, stirring until thoroughly blended. Brush warm bread with sugar glaze, being careful not to coat the colored eggs. Serve warm, or cover and chill until ready to serve.

 
 

Notes

 

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Oh my goodness. So happy with this. Needed something traditional to take with me and this looks beautiful.

Made this tonight for Easter tomorrow. It turned out perfect! I love it. I'll definitely be making this for every Easter dinner. I did find it easier to roll it between my hands, instead of rolling it out on the table.

Wondeful recipe. I will make again next year!!! Thanks!!!

Very disappointed! Turned out uneven and one of the eggs fell off. Will not use this dough again.

Not sure if I did something wrong. Dough was very hard to roll out to 24 inches. Ring is very small. Waiting now to let it rise, will update.

Would make a pretty addition to an Easter brunch table. I will add cinnamon and chopped pecans to the dough before braiding.

Looks like a wonderful recipe to try with grandchildren. Will add some cinnamon and finely chopped nuts.

This was fun to make and tasted great. My granddaughter loved it and said it looked like a bird's nest with the eggs in it! I will make this every Easter for my grandkids.

I made this for my husband for Easter. When he was a child he remembered going to NYC with his family to visit his Italian family. While he was there he had this. My husband was greatful I made this however he said the one he had as a child had 'fruit' in it. Next time I will add candied fruit. Also, the color on my eggs bleed into the baked dough. This may have been caused because I colored my eggs the night before and put them in the dough cold. Next time I will make sure the eggs are room temperature to see if that makes a difference. This is very good, thank you for sharing.

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