Easter Bread Wreath Colored Eggs (Printable)

Braided bread shaped as a wreath, decorated with colorful eggs for a festive holiday centerpiece.

# Ingredient List:

→ Bread Dough

01 - 4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 packet (7 g) active dry yeast
04 - 1 teaspoon fine sea salt
05 - 2/3 cup warm milk (about 110°F)
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs, room temperature
08 - 1 teaspoon pure vanilla extract
09 - Zest of 1 lemon (optional)

→ Decoration

10 - 5–6 hard-boiled eggs, dyed in various colors
11 - 2 tablespoons whole milk (for egg wash)
12 - 1 egg yolk
13 - 2 tablespoons pearl sugar or colored sprinkles (optional)

# Steps:

01 - In a large bowl, whisk together flour, sugar, yeast, and salt until well blended.
02 - In a separate bowl, combine warm milk, melted butter, eggs, vanilla extract, and lemon zest. Whisk until smooth.
03 - Pour wet ingredients into the dry ingredients. Mix with a wooden spoon or your hands until a soft, shaggy dough forms.
04 - Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth, elastic, and slightly tacky to the touch.
05 - Place dough in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free spot until doubled in size, approximately 1 hour.
06 - Gently punch down the dough to release air. Divide into three equal pieces. Roll each piece into a rope about 20 inches long, tapering the ends slightly.
07 - Braid the three ropes together tightly. Form the braid into a circle and pinch the ends together securely to seal, creating a wreath shape.
08 - Transfer the wreath to a parchment-lined baking sheet. Gently tuck the colored eggs between the braids, spacing them evenly around the circle.
09 - Cover with a clean towel and let rise for 30 minutes until puffy. Meanwhile, preheat oven to 350°F.
10 - Whisk together egg yolk and milk. Brush the bread gently with the egg wash, being careful to avoid getting wash on the colored eggs. Sprinkle with pearl sugar or sprinkles if desired.
11 - Bake for 25–30 minutes until golden brown and cooked through. If the top begins to brown too quickly, tent loosely with aluminum foil.
12 - Transfer to a wire rack and cool completely before slicing. Serve with butter and jam or enjoy as is.

# Expert Tips:

01 -
  • The tender, slightly sweet crumb is perfect for slathering with salted butter
  • Its basically an edible centerpiece that doubles as holiday decor
  • The braiding process is surprisingly meditative once you find your rhythm
02 -
  • Raw eggs will cook in the oven but hard-boiled gives you more control over timing
  • The lemon zest makes all the difference between good and absolutely memorable
  • Dough that feels too sticky just needs a light dusting of flour, not a heavy hand
03 -
  • Roll dough ropes on a lightly floured surface to prevent sticking
  • Place eggs carefully but firmly so they don't fall out during rising

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