Breads & Bakingnatashaskitchen5.0
Easter Breads
This Easter Bread recipe produces a billowy soft, beautifully golden and lightly sweet bun with a perfectly cooked egg.
👥 12 Servings⏱️ Prep & Cook: 2h 20m⏳ Prep: 2h🔥 Cook: 20 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●microwave
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Pour 1/2 cup warm milk (heated ⏱️ 30 seconds in the microwave) into a small bowl. Add 1 tsp sugar and sprinkle yeast over the top. Stir and let sit until bubbly (⏱️ 10 minutes).
2
In the bowl of your stand mixer, combine 1 cup very warm milk (heated ⏱️ 1 min in micro), with 1 cup sugar, 1 tsp salt and 8 Tbsp softened butter. Stir until most of the butter is melted. Note: If your butter isn't melting because it was too cold or you let your milk cool, no prob - just set the bowl over a very warm water bath and stir.
water1 tsp
3
Stir in 3 beaten eggs, then proofed yeast mixture. Using the dough hook, beat in 7 cups flour (measured correctly - see above), one cup at a time until a soft dough forms then knead ⏱️ 8-12 minutes. Dough will be smooth, elastic, a little sticky to the touch and to the bowl but will not stick to your dry fingers.
large eggs (well beaten)3large white eggs (room temp, uncooked with shell-on)12large egg1
4
Transfer dough to a large buttered bowl and turn it once so the surface of dough is buttered. Cover with tea towel and let proof in a warm draft-free place until doubled. I set it in a warm 100˚ oven for 1 1/⏱️ 2 hours. Punch dough down.
5
Turn dough onto lightly floured surface and divide into 14 pieces. Form 12 round buns, about 3/4" thick, spacing them out onto 2 large buttered baking sheets or you can use a large 3/4 sheet to fit all of them. Press down the center of each bun with a tablespoon to make a hollow and gently press an egg into each hollow.
large eggs (well beaten)3large white eggs (room temp, uncooked with shell-on)12large egg1
6
Shape remaining dough into two long thin rolls about 13" long. Cut each into 12 pieces and shape each one into a very thin strip about 6" long. Form a cross with two 6" long pieces over each egg, tucking the tails under each egg.
large eggs (well beaten)3large white eggs (room temp, uncooked with shell-on)12large egg1
7
Just before baking, beat 1 egg with 1 tsp water then generously brush the bun and carefully brush the cross (the egg is prettier if it's not splattered with egg wash). Bake at 375˚F in the center of the oven for ⏱️ 18-20 min (mine took ⏱️ 20 min for the eggs to fully cook through).
large eggs (well beaten)3large white eggs (room temp, uncooked with shell-on)12large egg1water1 tsp
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