Easter Braid
A festive braided bread with lemon and optional mace, perfect for Easter celebrations or special occasions, offering a sweet, citrusy flavor with a tender, fluffy texture.
Ingredients
Instructions
- Soften active dry yeast in warm water or compressed yeast in lukewarm water.
- Combine milk, sugar, salt, and butter, then cool to lukewarm.
- Stir in about 2 cups of flour, then add eggs and mix well.
- Stir in softened yeast, lemon peel, mace, raisins, and remaining flour to form a soft dough.
- Let the dough rest for 10 minutes.
- Knead on a lightly floured surface until smooth and elastic.
- Place in a lightly greased bowl, turning once to grease the surface.
Tips & Substitutions
To enhance the flavor, consider adding a sprinkle of nutmeg alongside the mace for a warm spice note. If you don't have lemon peel, orange zest can be a great alternative. For a richer texture, replace half of the butter with cream cheese, similar to the method used in Easy Recipe White Bread. Ensure you knead the dough well for optimal rise.
Serving Suggestions
This Easter Braid is delightful served warm with a spread of butter or cream cheese. It pairs beautifully with a cup of tea or coffee during brunch or holiday gatherings. Consider serving it alongside Ann'S Easy Cobbler for a sweet brunch spread or with fresh fruit for a vibrant contrast.
Storage & Reheating
Once cooled, wrap the Easter Braid in plastic wrap or aluminum foil to maintain freshness. Store at room temperature for up to three days. For longer storage, freeze the braid, wrapped tightly, for up to three months. To reheat, allow it to thaw overnight in the fridge, then warm in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Easter Braid contains roughly 925 calories, with 20g protein, 199g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (45% of the Daily Value), protein (40% of the Daily Value), and iron (39% of the Daily Value), and a good source of vitamin A. It also contributes 13g of dietary fiber toward your daily target.
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 enriched flour?
Yes, you can substitute whole wheat flour, but it may result in a denser texture. It's best to use a blend of whole wheat and all-purpose flour for better results. Start with a 50-50 ratio and adjust based on your preference.
How can I make this recipe vegan?
To make a vegan version, substitute the eggs with flaxseed meal or applesauce, and use plant-based butter and non-dairy milk instead of regular milk. This will maintain moisture and flavor while adhering to vegan dietary preferences.
What can I add to the dough for extra flavor?
Consider adding dried fruits like raisins or cranberries for added sweetness and texture. You could also incorporate chopped nuts, such as walnuts or almonds, for a delightful crunch and flavor contrast.
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).