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Easter Egg Bread

Name: Easter Egg Bread
Prep time: 55 min
Cook time: 25 min
Total time: 1 h 20 min
Yield: 1 loaf (16 pieces).
Ingredients: 1/2 cup sugar; 2 packages (1/4 ounce each) active dry yeast; 1 to 2 teaspoons ground cardamom; 1 teaspoon salt; 6 to 6-1/2 cups all-purpose flour; 1-1/2 cups 2% milk; 6 tablespoons butter, cubed; 4 large eggs, room temperature, divided use; 3 to 6 hard-boiled large eggs, unpeeled; Assorted food coloring; Canola oil; 2 tablespoons water

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Test Kitchen Approved

Total Time

Prep: 55 min. + rising Bake: 25 min. + cooling

Makes

1 loaf (16 pieces)

I've made this Easter treat for 20 years! Colored hard-boiled eggs baked in the dough give this sweet bread such a festive look. Leave them out and it can be enjoyed any time of year. My husband especially enjoys this bread with baked ham. —Heather Durante, Wellsburg, West Virginia

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Ingredients

1/2 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 to 2 teaspoons ground cardamom
1 teaspoon salt
6 to 6-1/2 cups all-purpose flour
1-1/2 cups 2% milk
6 tablespoons butter, cubed
4 large eggs, room temperature, divided use
3 to 6 hard-boiled large eggs, unpeeled
Assorted food coloring
Canola oil
2 tablespoons water

Directions

In a large bowl, mix sugar, yeast, cardamom, salt and 2 cups flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add 3 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes.
Meanwhile, dye hard-boiled eggs with food coloring following package directions. Let stand until completely dry.
Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 24-in. rope. Place ropes on a greased baking sheet and braid. Bring ends together to form a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes.
Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 375°.
In a bowl, whisk remaining egg and water; gently brush over dough, avoiding eggs. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool. Refrigerate leftovers.

Nutrition Facts

1 piece: 281 calories, 8g fat (4g saturated fat), 107mg cholesterol, 231mg sodium, 44g carbohydrate (8g sugars, 1g fiber), 9g protein.

Easter Egg Bread

Ingredients

Directions

Nutrition Facts

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