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Braided Lemon Egg Easter Bread Recipe

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4.3 from 10 reviews

This Braided Easter Bread Recipe is a soft, sweet, and beautifully braided bread flavored with lemon zest and topped with a tangy lemon glaze. Perfect for festive occasions, it features a tender crumb thanks to enriched dough with butter, eggs, and milk, braided into a stunning circular shape, baked to golden perfection, and finished with a light lemon glaze for a refreshing touch.

Ingredients

For the Dough

  • ¼ cup warm water
  • ¾ cup warm milk
  • ½ cup granulated sugar, divided
  • 1 (2 ¼ teaspoons) packet active dry yeast
  • 6 tablespoons unsalted butter, cut into small cubes
  • 3 large eggs, divided
  • ½ teaspoon kosher salt
  • 1 tablespoon lemon zest
  • 4 ½ cups all-purpose flour

For the Egg Wash

  • 1 tablespoon water
  • 1 remaining egg

For the Glaze

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice

Instructions

  1. Activate the Yeast: Add the warm water, warm milk, 1 tablespoon of granulated sugar, and the yeast to the bowl of a stand mixer. Let the mixture sit until it is foamy, about 5 minutes, indicating the yeast is active.
  2. Combine Dough Ingredients: Add the remaining granulated sugar, cubed butter, and 2 eggs to the bowl. Using the dough hook attachment, mix on medium speed for about 30 seconds until the ingredients are fully combined.
  3. Add Flour and Flavorings: Mix in the salt, lemon zest, and about one third of the flour on low speed until combined. Gradually add the remaining flour, then increase speed to medium and beat the dough for about 5 minutes until a smooth, elastic ball forms.
  4. First Rise: Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 60 to 90 minutes until doubled in size.
  5. Shape the Dough: On a floured surface, divide the dough into 3 equal parts. Roll each into 28-inch ropes. Pinch the ends together and braid the ropes, securing the ends once finished.
  6. Second Rise Shaped Dough: Place the braid on a parchment-lined baking sheet, form into a circle and pinch ends to seal. Press dyed eggs around the braid if desired. Cover loosely with plastic wrap and let rise for another 45 minutes in a warm spot.
  7. Preheat Oven: About 15 minutes before baking, preheat the oven to 350°F (175°C).
  8. Apply Egg Wash: Whisk the remaining egg with 1 tablespoon of water, then brush this egg wash evenly over the loaf. Add sprinkles if desired for decoration.
  9. Bake the Bread: Bake the braided loaf in the preheated oven for 28 to 30 minutes until golden brown. Remove from oven and transfer on the parchment paper to a cooling rack to cool completely.
  10. Prepare and Add Glaze: Mix powdered sugar with lemon juice in a small bowl until smooth. Drizzle this glaze over the cooled bread and allow it to set before serving.

Notes

  • Use warm (not hot) liquids to activate the yeast properly without killing it.
  • Ensure dough rises in a warm, draft-free place for best results.
  • Rolling the dough ropes evenly ensures an attractive and even braid.
  • Egg wash gives the bread a beautiful golden shine and helps sprinkles stick.
  • You can substitute lemon zest with orange zest for a different citrus aroma.
  • This bread is best enjoyed fresh but can be stored in an airtight container for up to 3 days.

Find it online: https://simpleplatter.com/braided-lemon-egg-easter-bread-recipe/