Sweet Braided Easter Bread with Sesame Seeds
Total Time: 02h 30m
Hands-on Time: 00h 50m
Makes: 6 servings
This traditional Sweet Braided Italian Easter Bread recipe uses a colorful dyed egg in the center and generous sprinkles of sesame seeds for a show-stopping holiday treat! And it features a fluffy, slightly sweet dough that's surprisingly easy to make.
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Ingredients
- 1 cup whole milk
- 1/4 cup unsalted butter
- 1 package (2¼ teaspoons) rapid-rise instant yeast
- 1/2 cup cane sugar
- 1/4 teaspoon kosher salt
- 1 tablespoon orange or lemon zest (optional)
- 2 large eggs
- 1 teaspoon Simply Organic® Pure Madagascar Vanilla Extract
- 3½ to 4 cups all-purpose flour, divided
- 6 eggs, dyed uncooked (they will cook in the oven to a soft-medium boil)
- 1 large egg yolk
- 1 teaspoon water
- 2 tablespoons Simply Organic® Sesame Seeds
Directions
- In a small saucepan, add milk and butter. Heat until butter is melted. Let cool to 115-125 degrees. (If it’s much warmer, it will kill the yeast.)
- To the bowl of a stand mixer, add yeast, sugar, salt, citrus zest (if using), eggs, vanilla extract, warmed milk-butter mixture and 2 cups flour. Mix, using dough hook, until just incorporated. Slowly add additional 1½ to 2 cups flour, beating on medium speed for about 5 minutes, until dough is smooth and elastic. Dough should not be very sticky, but should be tacky and pull away from sides of bowl. [Alternatively, you can knead dough by hand on a lightly floured surface for 10 minutes.]
- Transfer dough to an oiled bowl. Cover bowl tightly with plastic wrap and let rise in a warm place for 1 hour, until doubled.
- Meanwhile, follow dye package instructions to dye 6 eggs (without cooking them). Set aside and let dry completely.
- Remove dough from bowl and gently punch down. Divide into 12 equal-sized pieces.
- On a lightly floured surface, roll each piece of dough into a rope measuring about 14 inches long. Take two ropes of dough and pinch together at one end. Twist into a tight braid, then form into a circle and pinch ends together to seal.
- Repeat with remaining dough for 6 total braids. Place on a parchment paper-lined baking sheet, cover with plastic wrap and let rise for 1 hour more, or until doubled in size.
- Meanwhile, preheat oven to 350 degrees. In a small bowl, whisk together egg yolk and water.
- Brush top of each bread with egg wash, then sprinkle with sesame seeds.
- Place one dyed egg in center of each bread “nest”, gently pushing it into dough.
- Bake for 20 minutes, until golden brown and center of bread reaches 190 degrees. Remove from oven and transfer to a wire rack to cool before serving.
