Easter Egg Bread is light and buttery with dyed eggs baked right in. Top with some sprinkles and a sweet glaze for a wonderful Easter bread.
- 2/3 cup warm whole milk (105 to 110 degrees)
- 1 (0.25-ounce) package active dry yeast
- 1/4 cup granulated sugar
- 3/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 teaspoon orange zest
- 2 large eggs
- 2 3/4 to 3 1/4 cups all-purpose flour
- 3 tablespoons softened butter, cut into pieces
- 1 teaspoon vanilla extact
- 5 uncooked dyed eggs
- 1 egg
- 1 teaspoon milk
- 1/2 cup powdered sugar
- 2 teaspoons milk
- 2 teaspoons cane syrup
- In the bowl of a stand mixer, combine milk and yeast. Stir together by hand and let sit 10 minutes.
- Using the paddle attachment, with mixer on medium speed, add sugar, salt, nutmeg, orange zest and eggs.
- With mixer on low speed, gradually add 2 3/4 cups flour.
- Add butter and vanilla and beat until combined.
- Transfer dough to a lightly floured surface. Knead for 5 minutes, adding up to an extra 1/2 cup flour if needed.
- Place dough in a large greased bowl, turning to coat the dough. Cover and let rise in a warm place for 1 hour. Dough should double in size.
- Punch dough down. Divide into 2 pieces. Shape each piece into a rope about 24 inches long. Place ropes on a parchment paper lined baking sheet. Loosely twist them together, pinching the ends together to seal them.
- Separate the dough in 5 places and nest an egg in each hole. Cover and let rise for 1 hour.
- Mix together egg and 1 teaspoon milk and brush the dough with it. Bake at 350 degrees for 30 minutes. Cover lightly with foil after 15 minutes to prevent excess browning.
- Let cool. Whisk together glaze ingredients and drizzle over bread. Sprinkle with sprinkles.
If you don’t have cane syrup, you can use the maple syrup or double the amount of milk.