Easter Bread

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Here’s Grandma’s recipe for the softest, tastiest Easter bread! Share it with your family and let your kids have fun eating Easter eggs.

We absolutely love Easter bread. It’s actually very similar in taste and texture to salad bread, except it uses milk instead of water as the liquid for the dough. Plus, a proper Easter bread obviously needs to serve as an Easter egg nest too, right? It’s downright cute.

after delicious Roast Lamb Shoulder, Easter bread is what we have for dessert later in the day. Topped with butter and a little homemade apricot jam and a tall cup of freshly brewed coffee. Oh the memories…we know you’ll love this favorite Easter tradition!

  • Why is my Easter bread not rising?

    • Your liquid was either too hot or it killed the yeast.
    • The liquid is too cold and the yeast is not activated.
    • The room temperature is too low and it takes time.
    • Too much room temperature and the yeast will die (for example if you put the dough on a radiator).

      Your liquid, in this case water or milk, must be at 102F (39C). Use a thermometer. I have a lot of experience with temperature, but with yeast I never take chances. I always use a thermometer.

  • How to Store Easter Bread

    Easter bread dries out quickly, so it’s best stored in a large ziplock bag or a large airtight container on the kitchen counter. If you plan to store it for a few days, I recommend storing it in the refrigerator.

  • Can Easter bread be frozen?

    Absolutely. You can freeze it as a whole (without the eggs) or in individual portions. I recommend chopping it up and freezing it individually, because then you can pop the slices in the toaster to defrost quickly and easily.

If you liked this recipe, you might be interested in these other delicious holiday recipes:

A slice of Easter bread from a loaf
Easter bread woven into a nest with dyed easter eggs in the center

Here’s Grandma’s recipe for the softest, tastiest Easter bread! Share it with your family and let your kids have fun eating Easter eggs.

Preparation time 1 Hour

cooking time 25 minute

total time 1 Hour 25 minute

raw material

  • 2 pack 4 1/2 teaspoons dry active yeast
  • 1.5 cup warm milk 102F/39C
  • 1 teaspoon sugar
  • 6 cup all purpose white flour
  • 1 pinch Salt
  • 1/2 cup sugar
  • 1 stamp 113g softened butter


  • Add yeast, 4 tbsp hot milk, and tsp sugar to a small bowl and cover with a clean kitchen towel for 10-15 minutes or until yeast foams.

  • Sift 6 cups of white flour into the bowl of a stand mixer, add a pinch of salt, baking yeast, sugar, remaining milk, and softened butter, cut into pieces into the bowl, and knead with the dough hook on high for at least 5 minutes or until the dough is very elastic.

  • Place the dough in a bowl, cover with a clean kitchen towel, and let the rice rise to double in size, about 45 minutes.

  • Preheat oven to 400F (200C).

  • Punch down the dough and divide into thirds.

  • Roll the pieces into long strands, pinch the ends together and start braiding all the way, then pinch the other ends together.

  • Place on a baking sheet, form an O and pinch the ends together.

  • Brush with a little milk and bake in the oven for 20-25 minutes or until golden brown.

Calories: 3365kcal | carbohydrate: 695G | protein: 89G | fat: 19G | Saturated fat: 8G | cholesterol: 36mg | sodium: 213mg | Potassium: 1285mg | fiber: 20G | sugar: 124G | Vitamin A: 595unit | calcium: 526mg | iron: 34.8mg