Braided Easter Bread

Braided Easter Bread might be a good recipe to expand your bread recipe box. This recipe serves 5 and costs $1.13 per serving. One serving contains 683 calories, 21g of protein, and 28g of fat. This recipe from Culicurious requires water, kosher salt, m&m candies, and eggs. It can be enjoyed any time, but it is especially good for Easter. This recipe is liked by 137 foodies and cooks. From preparation to the plate, this recipe takes roughly 3 hours. Overall, this recipe earns a solid spoonacular score of 59%. If you like this recipe, you might also like recipes such as Braided Easter Bread, Braided Easter Bread, and Natural egg dyes, braided bread, lemon shortbread and other good ideas for Easter.

Servings: 5

Preparation duration: 180 minutes

Cooking duration: 45 minutes

 

Ingredients:

1 package active dry yeast

1 egg, at room temperature and slightly beaten

Food coloring or Easter egg dye

5 large white eggs in shell, uncooked

2 1/3 cups sifted all-purpose flour

1/2 teaspoon kosher salt

Grated peel of two lemons, divided

Colored nonpareil candies

1/4 cup milk

1/4 cup shortening

1/2 cup sugar

1/4 cup warm water (110 to 115 ºF)

Equipment:

stand mixer

bowl

plastic wrap

baking sheet

oven

Cooking instruction summary:

Wash the uncooked eggs. Tint shells according to directions on food coloring or egg dye package. Once done, set aside until ready to use. Keep out of the refrigerator so they can get to room temperature. This will help the bread cook quicker and more evenly.Heat the milk just below a simmer. Add sugar, shortening, kosher salt and the grated peel from one lemon. Cool to lukewarm.In the bowl of a stand mixer, sprinkle the yeast on the warm water. Stir and allow to bloom for three minutes.Once the yeast is bloomed, add the following to the mixer: 1 1/3 cups of flour, the slightly beaten egg, and the cooled milk mixture. Beat with the paddle attachment until combined and smooth.Switch to the dough hook in the mixer and continue add the rest of the flour.Mix on medium to work the dough, about 8 minutes.Place the dough in a lightly greased bowl. Turn dough over to grease the top. Cover tightly with plastic wrap and allow to rise for one hour in a draft-free location until dough is doubled in size.Gently punch down the dough and re-cover the bowl with the plastic wrap. Allow dough to rise for 30 more minutes, until almost doubled again.To create the ring - divide dough into two parts. Roll out to 20 inch pieces. Loosely braid the pieces on a lined baking sheet, leaving space for the eggs. Be sure to make only five loops in the dough. Insert the eggs into the spaces in each ring.Cover and let rise again until doubled, about 30 minutes.While the dough is rising, preheat the oven to 375 ºF.Once the dough has finished rising, brush the it evenly with the beaten egg, carefully avoiding the dyed eggs. Sprinkle the dough with the nonpareil candies.Bake in the pre-heated oven for 40-45 minutes, until golden brown. Serve warm.

 

Step by step:


1. Wash the uncooked eggs. Tint shells according to directions on food coloring or egg dye package. Once done, set aside until ready to use. Keep out of the refrigerator so they can get to room temperature. This will help the bread cook quicker and more evenly.

2. Heat the milk just below a simmer.

3. Add sugar, shortening, kosher salt and the grated peel from one lemon. Cool to lukewarm.In the bowl of a stand mixer, sprinkle the yeast on the warm water. Stir and allow to bloom for three minutes.Once the yeast is bloomed, add the following to the mixer: 1 1/3 cups of flour, the slightly beaten egg, and the cooled milk mixture. Beat with the paddle attachment until combined and smooth.Switch to the dough hook in the mixer and continue add the rest of the flour.

4. Mix on medium to work the dough, about 8 minutes.

5. Place the dough in a lightly greased bowl. Turn dough over to grease the top. Cover tightly with plastic wrap and allow to rise for one hour in a draft-free location until dough is doubled in size.Gently punch down the dough and re-cover the bowl with the plastic wrap. Allow dough to rise for 30 more minutes, until almost doubled again.To create the ring - divide dough into two parts.

6. Roll out to 20 inch pieces. Loosely braid the pieces on a lined baking sheet, leaving space for the eggs. Be sure to make only five loops in the dough. Insert the eggs into the spaces in each ring.Cover and let rise again until doubled, about 30 minutes.While the dough is rising, preheat the oven to 375 ºF.Once the dough has finished rising, brush the it evenly with the beaten egg, carefully avoiding the dyed eggs. Sprinkle the dough with the nonpareil candies.

7. Bake in the pre-heated oven for 40-45 minutes, until golden brown.

8. Serve warm.


Nutrition Information:

Quickview
691k Calories
21g Protein
28g Total Fat
87g Carbs
10% Health Score
Limit These
Calories
691k
35%

Fat
28g
43%

  Saturated Fat
10g
65%

Carbohydrates
87g
29%

  Sugar
40g
45%

Cholesterol
388mg
129%

Sodium
407mg
18%

Get Enough Of These
Protein
21g
43%

Selenium
52µg
74%

Vitamin B2
0.84mg
49%

Folate
189µg
47%

Vitamin B1
0.66mg
44%

Phosphorus
286mg
29%

Iron
4mg
28%

Manganese
0.44mg
22%

Vitamin B5
2mg
21%

Vitamin B3
4mg
21%

Vitamin B12
0.97µg
16%

Vitamin D
2µg
15%

Vitamin A
643IU
13%

Zinc
1mg
13%

Fiber
2g
12%

Calcium
117mg
12%

Vitamin E
1mg
12%

Vitamin B6
0.23mg
12%

Copper
0.17mg
9%

Potassium
243mg
7%

Magnesium
27mg
7%

Vitamin K
5µg
6%

Vitamin C
3mg
5%

covered percent of daily need
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