I love everything about spring. I look forward to the sound of the birds in the morning, the buds on the trees, vibrant flowers blooming, and longer days. Its a season of “new”, and it always carries that feeling for me. Easter dinner holds many memories for me growing up. I loved waking up to Easter baskets, a beautiful Easter dress, and an Easter service in a small chapel. After church, we would gather around the table for a big Easter dinner and among all the food…. Braided Easter Bread!
Spring for my husband, is, well….Easter Bread. And I have to admit, its something I love about him. I love to create and make, and he loves to eat. He appreciates the extra effort I put into using real ingredients and learned to love me for the health fanatic that I have become. What can I say, we’re made for each other.
About a month before Easter, he starts asking “are you going to make braided Easter Bread this year?” He knows he can only get it once a year, and he wouldn’t take a chance on me forgetting. I get it, who wouldn’t like a lightly sweet bread with hints of orange, vanilla, and cardamom?
A treat like this braided Easter bread makes Easter special. Once you make it for the first time, it’s sure to become a tradition.
For other bread recipes check out this 5-minute Crusty Artisan Bread!
Braided Easter Bread
- 1 packet yeast or 2 1/4 tsp
- 1/4 cup warm water
- 5-5 1/2 cups flour
- 1 cup milk
- 6 tbs butter
- 1/3 cup sugar
- 1 1/2 tsp salt
- 1 1/2 tsp real vanilla
- 1/2 tsp cardamom Buy cardamom here
- 3 eggs
- 1 egg yolk reserve white for the egg wash
- Zest of one orange
- Preheat oven to 375
- In a large mixing bowl place yeast and warm water. Whisk together and let set for a couple minutes until its frothy. (If using dry yeast add a little sugar to activate.)
- In a saucepan, warm milk and butter over low heat.
- When butter is melted, remove from heat and let cool a little (you want this to be warm, not hot).
- When milk, butter mix is warm, whisk into yeast mix.
- Add sugar, eggs plus the one egg yolk, salt, vanilla, orange zest, and cardamom.
- With a wooden spoon, add flour one cup at a time, stirring until the dough starts to look drier.
- When the dough is mixed well, cover and let set in a warm part of your kitchen until it has doubled in size.
- Line a baking sheet with parchment paper and set aside.
- When the dough is ready, turn onto a floured surface and knead for about 3-5 minutes or until dough is smooth and elastic, not sticky.
- With a dough scraper or knife. cut dough into 3 even pieces.
- Roll each section out into 18-20 inch ropes.
- After ropes are made, pinch together one end and carefully braid.
- Once you braid, form into a circle and pinch the ends together. You can stretch the ring out from the middle to make a bigger hole if you want.
- Transfer to lined cookie sheet.
- Add a tsp of water to the reserved egg white and brush bread with egg wash using a pastry brush.
- Let rise for about a 1/2 hour depending on the temperature of your kitchen.
- Bake for 25-30 minutes.
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