Easter Bread

easter-bread
Photo by Grace Elkus
Easter Bread 5.0 1 5 1
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  • Makes 1 (10-inch) loaf
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 310 calories
    • Fat 9 g
    • Sat Fat 4.5 g
    • Cholesterol 145 mg
    • Sodium 290 mg
    • Protein 9 g
    • Carbohydrate 40 g
    • Sugar 10 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 46 mg

Combine the flour, sugar, yeast, and salt in a medium bowl.

In a separate bowl, whisk together 2 eggs plus 1 egg yolk. 

Warm the butter and milk in a small saucepan over low heat until just melted. Remove from heat, let cool slightly, then add to the bowl with the eggs. Whisk to combine, then transfer the mixture to the bowl of a stand mixer fitted with the dough hook attachment.

Ingredients

  1. Check 3 cups all-purpose flour
  2. Check ¼ cup granulated sugar
  3. Check 2 ¼ teaspoons instant yeast (1 envelope)
  4. Check 1 teaspoon salt
  5. Check 4 large eggs, divided
  6. Check 4 tablespoons unsalted butter
  7. Check ½ cup whole milk
  8. Check zest of 1 orange (about 1 tablespoon, packed)
  9. Check ¼ cup dried apricots, finely chopped
  10. Check ¼ cup raisins or golden raisins
  11. Check ½ cup dark rum
  12. Check 3 hard-boiled eggs, dyed

Directions

  1. Combine the flour, sugar, yeast, and salt in a medium bowl.
  2. In a separate bowl, whisk together 2 eggs plus 1 egg yolk. 
  3. Warm the butter and milk in a small saucepan over low heat until just melted. Remove from heat, let cool slightly, then add to the bowl with the eggs. Whisk to combine, then transfer the mixture to the bowl of a stand mixer fitted with the dough hook attachment.
  4. With the mixer on low, gradually add the flour mixture. Knead until a smooth ball forms, about 5 minutes. If the dough feels too sticky, add more flour one tablespoon at a time.
  5. Transfer dough to a lightly-oiled bowl, cover with plastic wrap, and set in a warm place to rest until doubled in size, about 1 ½ to 2 hours.
  6. Meanwhile, combine the apricots and raisins in a small bowl and add the rum. Soak fruit for at least 30 minutes. (For an alcohol-free bread, soak the fruit in warm water.)
  7. Drain the fruit and set it aside. Separate the dough into three equal pieces. Roll each piece into a long rectangle, sprinkle the orange zest down the center of each piece and spoon the fruit over it. Fold each rectangle over and pinch to seal, so that each length of dough is filled with zest and fruit.
  8. Roll each length of dough into a 24” rope, then transfer them to a baking sheet lined with parchment paper. (The ropes will hang over the edge of the baking sheet; this is ok.) Pinch one end of the ropes together, braid the strands tightly, then bring the ends together to form a ring. Pinch the ends to seal.
  9. In a small bowl, whisk the remaining egg until lightly beaten. Brush half of the beaten egg all over the braided dough, cover with plastic wrap, and set aside to rise for 50 minutes.
  10. Heat oven to 350°F. Remove the plastic wrap, brush the remainder of the egg over the dough, and nestle the dyed eggs into the loaf. Bake until deeply golden brown, 25-30 minutes.