Braided Easter Bread
A beautifully braided Easter bread with a rich, slightly sweet flavor, infused with lemon and vanilla, perfect for festive occasions and family gatherings.
Ingredients
Instructions
- Beat eggs until light.
- Add sugar and salt.
- Continue beating. Add dissolved yeast and milk, lemon rind, candied fruit, vanilla, butter, and some flour.
- Knead on floured board, working in enough flour so dough is not sticky.
- Put in greased bowl.
- Cover with wet towel. Let rise in warm place until doubled in bulk.
- Punch down.
Tips & Substitutions
To achieve a lighter bread, ensure your yeast is fresh and active; proof it in warm milk before mixing. If you don’t have fresh lemon rind, lemon extract can be a good substitute. For added texture, consider incorporating nuts or dried fruits like raisins or candied fruit. Kneading the dough well is crucial for developing gluten, which gives the bread its structure.
Serving Suggestions
This braided Easter bread is delightful fresh, but you can also toast it for breakfast. Serve with butter or jam, or pair it with a side of Thick Strawberry Whip for a sweet complement. It makes a lovely centerpiece for festive brunches alongside dishes like Chicken Soup With Matzoh Balls or Bok Choy Salad.
Storage & Reheating
Store any leftover braided Easter bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If you want to keep it longer, slice and freeze pieces wrapped tightly in foil or plastic wrap. To reheat, place slices in a toaster or warm in the oven at a low temperature until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Braided Easter Bread contains roughly 5661 calories, with 20g protein, 169g carbohydrates, and 513g fat. It is an excellent source of protein (41% of the Daily Value), vitamin C (41% of the Daily Value), and iron (40% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 825mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may yield a denser loaf. Start by replacing half of the all-purpose flour with whole wheat and adjust as needed for dough consistency. Remember, whole wheat flour absorbs more liquid, so you may need to increase the milk slightly.
What can I do if my dough doesn't rise?
If you experience issues with rising, it may be beneficial to place the dough in a warm, draft-free area. Using a warm oven (turned off) can create a perfect environment for the yeast to activate.
Can I make this bread ahead of time?
Absolutely! You can prepare the dough ahead of time and store it in the refrigerator after it has risen. Just let it come to room temperature before shaping and baking. Alternatively, you can bake the bread a day ahead and store it at room temperature wrapped in foil.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).