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+ servings

Braided Easter Bread

Braided Easter bread is a stunning bread that is easy to make.
4.13 from 8 votes
Prep Time 15 mins
Cook Time 15 mins
Rise time 2 hrs
Total Time 2 hrs 30 mins
Course Breakfast, Side Dish
Cuisine Italian
Servings 16 people
Calories 275 kcal


  • 2 and ¼ tsp. active dry yeast, 1 standard packet
  • ½ cup warm milk
  • 1 tbsp. sugar
  • ¼ cup butter, softened and cut into cubes
  • 4 large eggs
  • 1 tbsp. vanilla extract
  • 4 - 4 and ½ cups all-purpose flour
  • 1 egg, to brush the top of the dough before baking


  • Warm the milk in the microwave for 15-30 seconds. It should be lukewarm and not too hot.
  • Add the yeast and sugar to the warm milk and let sit for a few minutes.
  • Add the milk and sugar with the dissolved yeast to the bowl of a stand mixer fitted with a dough hook attachment.
  • Add the softened butter, eggs, salt, and vanilla extract. Whisk until mostly smooth. Don't worry if there are some clumps of butter still.
  • Add in 4 cups of flour and turn the mixer on low. Turn to high and add flour, 2 tablespoons at a time as needed. I added an additional ½ cup. The dough should be sticky but not so sticky that it sticks to your fingers.
  • Form the dough into a ball and transfer to a large bowl that has been greased with butter. Cover with a damp kitchen towel and let rise until doubled in size. About 1 hour.
  • Once the dough has doubled in size, punch it down and divide it into 3 equal pieces. Use your hands to roll each piece into a long skinny rope. Crimp them together at one end and place on a baking sheet covered with parchment paper. 
  • Braid the dough like you would braid hair. Alternate crossing each end over the center rope and placing in the middle. See the post above for a visual step-by-step guide.
  • Cover with plastic wrap and allow to rise again for 1 hour.
  • Preheat oven to 400°F.
  • Brush the top of the dough with beaten egg yolk.
  • Bake in the preheated oven for 15 minutes, until golden brown and firm on the outside.
  • Brush the top with melted butter and serve warm with butter or jam. Leftovers last covered at room temperature for 1 week.


Calories: 275kcal
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