Easter Bread Recipe

ByDonnalea Updated:
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One recipe that has stood the test of time is this Easter bread recipe.

With its soft texture, beautiful braided appearance, and hint of lemon flavor, this Easter Bread is sure to become a yearly family tradition. 

baked Easter bread recipe with lemon glaze on parchment paper and a wooden board

Braided Easter Bread Bliss

  • Easter is a time for traditions, family, and of course delicious homemade treats – like this Easter bread braid.
  • This sweet and tender braided loaf, made with simple ingredients, is as beautiful as it is delicious.
  • This Easter bread recipe is easy enough for beginners but produces a rich, pillowy loaf with a festive feel you would expect from a bakery.
  • Whether serving Easter brunch or creating a homemade gift, this bread brings a special, handcrafted touch to any celebration. 
sliced Easter bread recipe with a lemon glaze on parchment paper

Easter Bread Basics

Dry Ingredients:

Flour is the backbone of the dough. Start with less and add more as needed to get that elastic, slightly tacky consistency.

Sugar adds just the right amount of sweetness to the bread, while salt will enhance the flavor and balance the sweetness.

Quick rise yeast speeds up the rise time so you can enjoy this bread without waiting all day.

Wet Ingredients:

Milk and water creates a soft texture and helps activate the yeast.

Butter adds a richness and tenderness to this bread.

Eggs help provide structure, moisture, and that classic golden color.

Glaze Ingredients:

Powdered sugar creates a silky, sweet glaze.

Lemon juice or lemon extract adds a bright and fresh citrus note that is perfect for spring.

Easter bread recipe dough in a silver bowl
Easter bread recipe dough doubled in size in a silver bowl

Brilliant Braided Bread Boosts

  • Toss in dried cranberries, golden raisins, or chopped nuts for texture and flavor.
  • Swap lemon extract with vanilla or almond extract for a different twist.
  • Add a few drops of pastel food coloring to the dough before braiding.
  • For a traditional touch, place dyed (uncooked) Easter eggs in between the braids before baking. Be sure they are tucked snugly in the dough.
braided Easter bread recipe dough on a baking sheet
braided Easter bread recipe dough, after rising until doubled in size, on a baking sheet
baked Easter bread recipe on a baking sheet
baked Easter bread recipe on a cooling rack before the glaze added

How To Make An Easter Bread Braid

  1. Combine dry ingredients.
  2. Warm wet ingredients, then add to the dry ingredients.
  3. Mix, then add flour slowly until the dough becomes elastic. Allow to rise until doubled.
  4. Divide into even pieces, then roll into even lengths. Braid and allow to rise until doubled.
  5. Bake until golden. Cool on a rack.
  6. Prepare lemon glaze and pour over bread braid.
lemon glaze in a clear bowl with Easter bread recipe loaf on a baking rack on the side
baked Easter bread recipe on parchment paper and a wooden board, with lemon glaze applied to the bread

Tried-and-True Easter Bread Tips

  • The milk butter liquid should be warm to the touch. Be careful not to overheat it as it can kill the yeast. If you do overheat it, allow it to cool before adding to the dry ingredients.
  • Add the flour gradually. If added to quickly, the dough can become dense. Slowly mix it in and watch for it to become elastic.
  • Let the dough rise in a warm place. A good spot is in your oven with the light on to serve as a heat source.
  • Weigh each piece of dough so they are even with each other. Roll out the dough to even lengths to ensure the braid is even and to help bake it evenly. 
baked and sliced Easter bread recipe with lemon glaze on parchment paper

Tuck Away Your Treat

Store this Easter bread in an airtight container or wrap in foil for up to 3 days.

Freeze the cooled loaf (unglazed) tightly wrapped for up to 2 months. Thaw at room temp and glaze before serving.

Toast slices, or warm them in the microwave for 10-15 seconds, for that fresh-from-the-oven taste and texture. Spread on a little butter, jelly or your favorite spread.

More Tasty Treats

I hope you enjoy this Easter Bread Recipe as much as my family does! Leave a rating and comment below.

 

baked Easter bread recipe with lemon glaze on parchment paper and a wooden board
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Easter Bread Recipe

By Donnalea
Servings 16
Prep 30 minutes
Cook 25 minutes
proof 2 hours
Total 2 hours 55 minutes
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Make this easy Easter bread recipe using simple pantry ingredients. It's a beautiful and delicious treat your family will love.

Equipment

  • stand mixer
  • mixing bowl
  • saucepan

Ingredients
  

  • 2¼ cups flour or up to 3 cups if needed
  • ¼ cup sugar
  • ¼ teaspoon salt
  • 1 Tablespoon quick rise yeast
  • ¼ cup milk
  • ½ cup water
  • â…“ cup butter
  • 2 eggs
  • 1 Tablespoon milk

Glaze

  • ¾ cup powdered sugar
  • 1 teaspoon lemon juice or lemon extract
  • ½ Tablespoon water or more as needed

Instructions
 

  • In a stand mixer bowl, combine ½cup flour, sugar, salt, and quick rise yeast.
  • In a small saucepan combine milk, water, and butter. Heat until butter is just melted. If it is too hot to the touch allow to cool a bit.
  • Begin mixing dry ingredients, then add the warm liquid in slowly. Scrap bowl and mix on medium speed for 2 minutes.
  • Add eggs, lemon extract and ¼ cup flour to mixture. Continue to beat at medium speed for 1 minute.
  • On low speed, add the remaining flour, until it becomes elastic. Add more flour if needed to bring the dough to this consistency.
  • Form dough into a ball and place in a lightly greased bowl. Cover with a towel and allow to rise for 1-1½ hours. It should double in size.
  • Divide dough into 3 even pieces, then roll out on a lightly floured board until they are about 20 inches in length. Braid, pinching ends together, and place on a lightly greased baking sheet.
  • Allow braid to rise for about 1 hour. Preheat oven to 350ËšF.
  • Brush braid lightly with 1 Tablespoon milk.
  • Bake for 20-25 minutes, until the braid becomes golden brown. Remove from oven and cool on rack.

Glaze

  • When braid is cool enough to touch, make the glaze. In a small bowl mix together powdered sugar, 1 teaspoon lemon juice (or extract) and water. Mix and add water a tiny bit at a time until glaze becomes spreadable.
  • Add glaze to a zippered bag, cut off one corner, and squeeze onto the braid. Or use a spoon to spread the glaze over the bread.

Nutrition

Calories: 144kcalCarbohydrates: 22gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 34mgSodium: 78mgPotassium: 37mgFiber: 1gSugar: 9gVitamin A: 158IUVitamin C: 0.1mgCalcium: 12mgIron: 1mg

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baked Easter bread recipe on a cooling rack before the glaze added, with a title
Easter bread recipe decorated with lemon glaze on parchment paper and a wooden board, with a title
baked Easter bread recipe on parchment paper and a wooden board, with lemon glaze applied to the bread, with a title
sliced Easter bread recipe with a lemon glaze on parchment paper, with a title
baked Easter bread recipe with lemon glaze on parchment paper and a wooden board, and braided dough, after rising until doubled in size, on a baking sheet under the title

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