Traditional Easter Bread Recipe
If you want a holiday bread that looks beautiful without sending you into a full kitchen spiral, this traditional Easter bread recipe is it.
It’s soft, lightly sweet, golden, and braided into a wreath that looks like you suddenly became the kind of woman who calmly bakes lovely things for Easter brunch. Whether that’s true or not is between you and the flour on your shirt.
You can make this bread with pastel eggs tucked into the wreath for the classic look, or skip them completely and still end up with a gorgeous loaf. Either way, this is the kind of Easter bake that makes the table look special without turning your whole day into a production.
If you’re planning a full Easter brunch, this bread goes beautifully with my Make-Ahead French Toast Casserole.
Why this traditional Easter bread recipe works
This traditional Easter bread recipe is pretty, but it’s not precious.
The dough is rich and soft without being too heavy. The braid gives it that old fashioned Easter look. The flavor is lightly sweet, which makes it perfect with coffee, butter, or a simple glaze. And the best part is you have options. Add the eggs if you want that classic centerpiece feel, or leave them out if you want less fuss and fewer moving parts.
Honestly, I support any Easter recipe that looks fancy but still lets you keep a shred of sanity.
Ingredients for traditional Easter bread recipe
For the bread
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water
- 3/4 cup warm milk
- 1/3 cup granulated sugar
- 1/3 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1 teaspoon salt
- 4 to 4 1/2 cups all purpose flour
For the egg wash
- 1 egg
- 1 tablespoon water
Optional toppings
- coarse sugar
- festive sprinkles
- simple glaze
Optional for the classic wreath look
- 3 to 5 pastel colored eggs
How to make traditional Easter bread recipe
Proof the yeast
In a small bowl, stir together the warm water, yeast, and a teaspoon of the sugar. Let it sit for 5 to 10 minutes until foamy.
If it stays flat and lifeless, the yeast is done for and you need a new packet. No pep talk will fix it.
If homemade bread is not your usual thing, this baking with yeast guide is helpful for understanding how yeast, kneading, and rising all work.
Make the dough
In a large mixing bowl, whisk together the warm milk, remaining sugar, melted butter, eggs, vanilla, orange zest, and salt.
Stir in the yeast mixture.
Add 3 1/2 cups of flour and mix until a shaggy dough forms. Add more flour a little at a time until the dough becomes soft and workable but not dry.
Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
Let the dough rise
Place the dough in a lightly greased bowl. Cover it and let it rise in a warm place for about 1 to 1 1/2 hours, or until doubled in size.
This is your moment to wash a few dishes, drink coffee, or pretend your kitchen is peaceful.
Shape the Easter bread wreath
Punch the dough down and divide it into 3 equal pieces.
Roll each piece into a rope about 16 to 18 inches long. Braid the ropes together, then form the braid into a circle and pinch the ends together to make a wreath.
Place the wreath on a parchment lined baking sheet.
If you want the classic look, gently nestle the colored eggs evenly around the wreath. If you don’t, leave it plain. It will still be beautiful.
Let the wreath rise again
Cover the shaped wreath loosely and let it rise again for 30 to 45 minutes, or until puffy.
Bake the bread
Preheat your oven to 350 degrees.
Whisk together the egg and water, then brush it over the wreath. Sprinkle with coarse sugar or festive sprinkles if you want a little extra flair.
Bake for 25 to 30 minutes, or until the bread is golden brown. If the top starts getting too dark, loosely cover it with foil for the last 10 minutes.
Let the bread cool before slicing.
Yes, I know. Warm bread is hard to ignore. We are all just doing our best.
Optional glaze for traditional Easter bread recipe
If you want the bread a little sweeter, whisk together
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Drizzle it over the cooled bread.
A little glaze makes it feel part brunch, part dessert, and fully worth the carbs.
Tips for traditional Easter bread recipe
Use warm milk and warm water, not hot. Yeast likes cozy, not lava.
Add flour slowly. Bread dough can go from perfect to dry nonsense real fast.
Orange zest gives the bread a fresh spring flavor and makes it feel a little extra special.
If your kitchen is cold, let the dough rise in the oven with the light on.
If you are ever unsure whether your dough is ready, this guide on how to tell if bread dough has risen enough is a handy one to bookmark.
If you’re using eggs in the wreath, treat them as decorative unless you are sure they are cooked through to your liking. If you just want the look, you can also tuck in decorative eggs for photos and serve hard boiled eggs on the side.
Do you have to add eggs to traditional Easter bread recipe
Nope.
The eggs make it look more traditional, but the bread itself is the real star. If you want the classic Easter wreath look, add them. If you want to keep things simpler, skip them.
This isn’t one of those recipes that punishes you for having a normal level of energy.
What to serve with traditional Easter bread recipe
This bread is lovely on its own with butter and coffee, but it also fits right into a full Easter brunch spread.
It would pair beautifully with your Perfect Hard Boiled Eggs, Funeral Potatoes, or Crock Pot Ham. If you are doing a bigger holiday meal later in the day, it also works with your Super Easy Overnight Roast Turkey.
How to store Easter bread
Store the bread tightly covered at room temperature for up to 2 days.
For longer storage, refrigerate it for up to 5 days.
You can also freeze slices and warm them when you want a little leftover Easter magic without having to bake again.
FAQ about traditional Easter bread recipe
Can I make traditional Easter bread recipe ahead of time
Yes. You can make the dough the night before and refrigerate it after the first rise. The next day, let it sit out a bit, shape it, let it rise again, and bake.
Can I make traditional Easter bread recipe without eggs in the wreath
Absolutely. The bread is just as delicious without them.
What does traditional Easter bread taste like
It is soft, lightly sweet, and rich with a hint of vanilla and orange. It is not overly sugary, which is why it works for breakfast, brunch, or dessert.
Do I need a stand mixer
No. You can make this by hand just fine. A stand mixer is helpful, but not required.
Final thoughts
This traditional Easter bread recipe is one of those bakes that gives big holiday payoff without being too complicated. It is soft, sweet, pretty, and festive, which is really all I ask from an Easter bread.
It makes the table look special. It tastes wonderful. And it gives off the exact kind of homemade Easter energy we are going for.
Without requiring a culinary breakdown.
Traditional Easter Bread Recipe
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water
- 3/4 cup warm milk
- 1/3 cup granulated sugar
- 1/3 cup unsalted butter melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1 teaspoon salt
- 4 to 4 1/2 cups all purpose flour
- For the egg wash
- 1 egg
- 1 tablespoon water
- Optional
- 3 to 5 pastel colored eggs
- coarse sugar or festive sprinkles
- simple glaze
Instructions
- In a small bowl, combine warm water, yeast, and 1 teaspoon sugar. Let stand 5 to 10 minutes until foamy.
- In a large bowl, whisk together warm milk, remaining sugar, melted butter, eggs, vanilla, orange zest, and salt.
- Stir in yeast mixture.
- Add 3 1/2 cups flour and mix until a shaggy dough forms. Add more flour a little at a time until dough is soft and workable.
- Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise 1 to 1 1/2 hours until doubled.
- Punch dough down and divide into 3 equal pieces. Roll each piece into a rope, braid them together, and shape into a wreath.
- Place on a parchment lined baking sheet. Add colored eggs to the wreath if using.
- Cover loosely and let rise again 30 to 45 minutes until puffy.
- Preheat oven to 350 degrees.
- Whisk together egg and water. Brush over dough and add coarse sugar or sprinkles if desired.
- Bake 25 to 30 minutes until golden brown.
- Cool before slicing.
- If desired, drizzle with a simple glaze after cooling.
Notes
Orange zest adds great flavor but can be skipped.
The eggs in the wreath are optional.
Store tightly covered at room temperature for up to 2 days.
