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Simple Easter Bread

Simple Easter Bread

Simple Easter Bread

It doesn't have to be Easter to make this soft and sweet egg bread. If you skip the glaze and sprinkles and use an egg wash before baking, you can toast it. Have all your ingredients at room temperature and ALWAYS AERATE (not sift) YOUR FLOUR BEFORE MEASURING.

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 2 hours, 15 minutes

Makes: One loaf

Simple Easter Bread

Ingredients:

  • 2 1/4 cups all purpose flour (or bread flour)
  • 2 teaspoons instant yeast (one packet/7 grams)
  • 1/2 cup sugar
  • 1/2 teaspoon salt

  • 3/4 cup milk, warmed to 120-130° F (I use 1% milk)
  • 1/4 cup softened butter at room temperature
  • 1 egg + 1 egg yolk
  • 1 teaspoon vanilla

  • 1 heaping cup golden raisins
  • additional 1/2 cup flour

  • Glaze:
  • 1 cup powdered sugar + about 2 Tablespoons milk
  • Sprinkles of your choice

Instructions:

  1. Combine the flour, yeast, sugar and salt in a large mixing bowl.
  2. Add warm milk, butter, egg + yolk, and vanilla.
  3. With electric mixer, beat on high for two minutes.
  4. Reduce speed, add raisins and about 1/2 cup more flour until the dough forms a mass.
  5. Knead on a floured surface for 100 turns (about 3 minutes).
  6. Cover dough with plastic and let it rest 10 minutes.
  7. Line a baking sheet with parchment paper.
  8. Divide dough into two and roll each piece into a 24-inch long rope. Twist the ropes together (see photo in my blog) and transfer to your baking sheet. Shape the braid into a circle, pinching & tucking the ends together.
  9. Cover with a towel and let rise in a warm spot until doubled in size – about 1 - 1 1/4 hours.
  10. When loaf has doubled in size bake in a preheated oven at 350° F for 25 minutes. Internal temperature should be at least 190° F when baked.
  11. Let cool for 10 minutes and add glaze, followed immediately with sprinkles.

For How-To Photos in my blog click here.

Problems with this recipe? Click here.

33 Comments on "Simple Easter Bread"

  1. Barbara Karr

    Jennie! Where is the Placzek? With your Polish background and love for Polish food there has to be a recipe somewhere.

  2. Joni Can Cook

    I made this for our Easter dinner yesterday and it turned out great. The only problem I had was that it took a really long time for the dough to rise. I eventually took it outside and put it directly in the Florida sun. That did the trick!
    Now I need to figure out how to post pics of my bread on your site!

    • Jenny Can Cook

      Here is the link to post photos: YourPhotos@JennyCanCook.com

      • Joni Can Cook

        FYI – I emailed my pics to the address you provided, but I received a “mail undeliverable” notice. ☹️

        • Jenny Can Cook

          Your photos arrived and have been posted. Thank you!

          • Joni Can Cook

            Yay! Thank you. The Easter Bread was delicious and everyone love it😋.

  3. Pia

    This bread turned out delicious, even though I forgot to add the sugar 😉

  4. runbabirun

    Thanks for posting this Jenny! Looks yummy!

  5. Kath

    Will the Easter bread recipe work using fat free milk?

    Thanks!

  6. Bruce E

    Just made the bread, and tried the first piece…..it was great. I’m thinking that for year-round use, I will add some cinnamon to it and lose the glaze. It should make a real good cinnamon toast. I will certainly be making it again.

  7. Harry R.

    I found that the recipe yielded a sticky dough that could not be handled and kneaded. Adding flour to coax it to something firmer and dryer point didn’t produce a dough that could become the bread illustrated.

    • Jenny Can Cook

      Please use the link at the bottom of the recipe for a possible explanation. This can happen if someone sifts the flour before measuring.

  8. Jean

    Thank you Jenny!
    -Jean💟

  9. Colleen

    This looked so good I decided to make it last night. Quick and easy just as Jenny described. Hubby doesn’t care for raisins, I added dried cherries soaked in apple brandy instead. I decided to give it a cold rise overnight, wrapped loosely with plastic wrap and towel. After bake, I sprinkled blue crystals on top, but would reco the kind Jenny used as it was not as festive looking as Jenny’s. It WAS easy and delicious. My husband was late getting out the door this morning waiting for a slice. I sent in a pic.

  10. Jimbob

    Thank You !

  11. Rena

    Jenny, I make your no rise buns every other day. My husband loves my buns so much. Better than baguettes that we used to buy at almost $4.00 each

    • Sandy

      Where is the recipe for no rise buns that you referred to?
      I would like to try it.
      Thanks.

      • Jenny Can Cook

        I think she was referring to my “”No Knead Crusty Rolls.”

        • Janis

          They are quick and easy to make and are really realllllly good. I make them at least once a week and my son loves them says they are just like the ones we used to buy from the store but better cause I make fresh. I want to thank you for your cooking show I really enjoy it and so happy you’re made the recipes easy. I have done your pierogis, stuff cabbage, rolls and every one came out great. Thank you again

  12. Djones

    I have the worst luck with anything that involves yeast but I always try hoping for success. My dough came out to gooey and had to add much more flour than it called for. Any suggestions as to why? Everything was at room temperature and Measured correctly. It is rising now and hopeful it comes out okay

  13. OldButch

    This IS a easy recipe AND very delicious. Made it this morning. We always buy “Hoy Cross Buns” during Easter and this is even better. Thank You so very much for you being you !

  14. Connie Natale

    Thank you. I miss your videos!

  15. PATTYC

    I AM SOOO THANKFUL AND HAPPY TO SEE YOU AGAIN!!! I HAVE USED YOUR GREAT RECIPE ON MEATLOAF EVER SINCE I FOUND IT AWHILE AGO. NO OTHER RECIPE WILL DO!! CONTINUED SUCCESS!!

  16. Joan

    Appreciate your site. I’m Polish and your Polish recipes are very similar to the ones my Mother made. She has passed on now and some of her recipes, I’m sorry to say, are now lost. Yours help me fill in the blanks, Can this recipe be baked in loaf pans? Thank you!

  17. Amy

    great..now i have to make this lol this sounds so good!!

  18. Diane

    Love love love your recipes. You are the best!

  19. Judy

    I love your recipes. They are easy to follow, and the instructions, video’s and moving through your website is also easy to follow. The print recipe feature is the best. Use for shopping list ingredients too. All of your bread recipes and all of your recipes make it so wonderful for people who would not otherwise think they could bake or cook. I have made many of your recipes, and they are all easy to follow, prepare, make and taste so good. Good pointers to people who would not attempt to make their own bread, etc. because of getting bricks; instead of bread. Delicious and no longer buy store bread or frozen pizza. Thank you for sharing.

  20. Seoh

    Jenny, we love your recipes. Thank you dearly for sharing them with us all. 🙂

  21. Mary Meyerhof

    I have made so many breads using Jenny Can Cook instructional/tutorial videos and these recipes have provided us with delicious breads and pizzas.

    THANK YOU !

  22. Judy

    Jenny….I love your recipes and your sense of humor that helps the newer Bread Bakers have confidence rather than doubts about Bread Making:)

    This is a special recipe for me and Easter can’t come soon enough for me this year..lol. I think it will be a nice birthday party bread for my Granddaughters, too, in years to come❤️ Thank you for giving me some new ideas now that I’m a Grandma who likes to surprise them w new “traditions” of MY OWN.
    Can I make and freeze these and freeze for a week before parties? I hope so.

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