Friday, March 25, 2016

Easy Easter Bread

Happy (almost) Easter! I made this beautiful Easter bread last year and did not take pictures of it, so I repeated it this year and took pictures to share with you! We are traveling for Easter, so I will include the recipe for the powdered sugar glaze, although I will not be making mine until Easter morning to the bread travels nicely. Hope you all can celebrate with friends and family!


- 2 3/4 cup flour
- 1 packet rapid rise yeast
- 1 cup sugar
- 1 tsp. salt
- 2 eggs
- 3 tbsp. butter, divided
- 4-5 dyed eggs


- 1 cup powdered sugar
- 1 tsp. vanilla
- 2-3 tbsp. milk
- sprinkles

1. Heat your milk and 2 tbsp. butter until butter has melted, allow to cool so it is warm milk.
2. Place 1 cup flour, sugar, salt and yeast in your Kitchenaid mixer with dough hook attachment.
3. Slowly pour your milk in and mix the dough. Add your remaining flour slowly. Add your eggs.
4. Allow dough hook to mix dough into a ball.
5. Grease a large mixing bowl and place your dough ball inside. Cover with plastic wrap and allow to rise in a warm place. I heated my oven to 180 degrees and turned it off before placing my bowl inside.
6. Allow bread to rise for an hour.
7. Punch out your dough on a floured surface and divide into two pieces. Make two ropes that are about 2 feet long. tuck the ends together on one side and twist ropes together. Pinch ends together.
8. Place bread on a greased baking sheet.
9. Gently brush your bread with the remaining tbsp. of melted butter.
10. Separate the twist and place your dyed eggs into the dough.
11. Preheat your oven to 350 degrees and bake for 30-35 min.
12. Allow bread to cool, once cooled you can pour your glaze and sprinkles on top.

 Bread twist before baking

Easter Bread before the powdered sugar glaze

Easter Bread with icing and sprinkles


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