Braided Easter Bread
Chef Tracy develops a decorative bread wreath for holiday weekend meals.
This bread is a perfect edible centerpiece for your Easter brunch. It is just slightly sweet, egg-y and can be decorated to welcome the spring season. I decorated with sprinkles and eggs, and you can add your own style to the loaf.
Braided Easter Bread
Yields 1 loaf
- 170 grams milk
- 8 grams instant yeast
- 80 grams (about 2 large) eggs
- 450 grams high-gluten flour
- 30 grams granulated sugar
- 7 grams salt
- 1 orange, zest
- 60 grams butter, room temperature
- Whisk yeast into milk. Add eggs and whisk until combined. Add flour, sugar, salt and zest. In a stand mixer fitted with a dough hook, mix all dry ingredients into mixing bowl. Begin to mix on slow speed, for about 3 minutes. Once the dough begins to come together, add butter. Continue mixing on medium speed until dough wraps around the dough hook and is smooth, for 6 minutes. Lightly oil the bowl and cover dough with plastic wrap. Allow dough to sit in the fridge for about 8 hours or overnight.
- Once dough has rested, divide into 3 equal pieces, about 250 grams per piece. Shape the pieces into long ropes, and then braid together. Once you have a long braid, connect the dough to make a circle.
- Place shaped dough on a sheet tray lined with parchment paper. Lightly cover with plastic wrap and allow dough to proof, about 90 minutes to 2 hours depending on the temperature of the room.
- Lightly egg wash dough and bake at 350 F until golden brown, about 45 minutes, or until bread is at least 190 F. Allow to cool before decorating.
- 100 grams confectioners sugar
- 25 grams orange juice, fresh squeezed
- 3 grams vanilla extract
- Sprinkles, as needed
- Whisk all ingredients except sprinkles together. You may need to slightly thicken the glaze with more sugar, or loosen it with more orange juice or water, depending on your preference.
- Using a pastry bag, drizzle glaze on wreath and finish with sprinkles. Allow glaze to set and decorate as desired. Happy Easter!