Easter Egg Braid is a pillowy soft bread nest for a clutch of Easter Eggs. It is made with my Hawaiian Bread recipe and has a delicious tropical flavor of pineapple and citrus. YUM!
This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you.
Easter Eggs baked into a braided bread wreath have fascinated me for a long time. I finally decided this is the year to create my own Easter Egg Braid. I love to make my version of the Kings Hawaiian Rolls at Easter time. They taste like spring with their pineapple and citrus flavors. The perfect recipe for an Easter Egg Braid. YAY!
What are the ingredients for this Easter Egg Braid?
The delicious taste in this braid is created with a combination of sugar, eggs, pineapple, and lemon juice. These ingredients give the dough its delicious flavor. You will also need flour, yeast, salt, and potato flour. Use the SAF Gold Yeast if you can find it. The SAF Gold Instant Yeast works better for a rich dough like this one. Click here to purchase it. This is a large package of yeast. However, you can also use regular yeast, use 3 instead of 2 packets.
A word about the Eggs: I used raw eggs that I colored. However, I did break one egg when I was trying to insert them into the braid. If you use raw eggs, use extra caution. Hard-Boiled eggs also work. Either way, don’t plan on eating the eggs. They are for show only in this recipe.
Let’s follow these simple steps to make an Easter Egg Braid.
- Mix the flour, sugar, yeast, salt, and potato flour in your stand mixer with the dough hook attached.
- Add all of the liquid ingredients to the dry ingredients and mix in.
- Mix in a stand mixer with the dough hook for 7 minutes on medium speed. Cover the dough and let rise for 2 hours or until double in size.
4. Split the dough in half and form a 30-inch dough rope with each half. Twist the 2 pieces to form a loosely braided wreath.
5. Place the braid on a piece of parchment paper on a baking sheet. Insert the colored eggs into the braid.
6. Let the braid rise for another hour or until very puffy. Brush with egg wash and bake in a preheated oven for 20 minutes or until the loaf interior is 190-degrees F.
Pop on over to my social media sites, where you’ll find exclusive Doctor Jo’s pictures of what’s new in my gardens. Also, what new recipes I’m creating in my kitchen. I love your comments. The comment section is down at the end of the blog, after the recipe. So let me know what you think in the Leave a Reply section at the end of this blog. Please leave your first name at the end of your comment, and I will reply to you by name.
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- 5 cups all-purpose flour (600g)
- ¼ cup Brown Sugar Packed (53g)
- ¼ cup granulated sugar (50g)
- 4 tsp yeast 2 packages, SAF Gold is best if you have it.
- 1 tsp salt
- 2 tbsp potato flour If you don't have potato flour use 1/4 cup of instant potatoes.
- ½ cup pineapple juice (118ml) canned
- 2 tbsp Lemon Juice
- zest of one lemon
- 4 tbsp melted butter (56g)
- 1/2 cup water(118ml) mix water with pineapple juice and warm to 110 degrees.
- 2 large eggs
- 5 colored Easter eggs. either cooked or raw (you don't eat the eggs)
- 1 egg for the egg wash
Make the Dough.
- Put the flour, sugar, salt, yeast, and potato flour in the bowl of a stand mixer.
- Add together the pineapple juice, lemon juice,, water and melted butter and mix together. Add the egge, the mixed liquid ingredients ad the lemon zest to the dry ingredients. Add the Mix on low to combine.
- Increase the speed to medium, mix for seven minutes more. The dough should be smooth and very soft. It will stick to the bottom of the mixing bowl. Form the dough into a ball and place it back into the mixing bowl. Cover and let rise for 2 hours.
- At the end of the two hours, the dough should be more than double in size.
Shaping and Baking The Egg Braid
- Once the dough has more than doubled in size, turn it out onto the counter and divide it into two equal pieces. Form each piece into 30 inch long piece of dough It will be about 1 1/2 inches thick. Braid the 2 strands loosely (one over the other) and form into a "wreath" shaped circle. Pinch the end together and tuck in. Insert the 5 eggs into the braid by gently separating the strands and placing the egg into the hole created. If you are using raw eggs be careful to not break the egg,
- Cover and let rise in a warm place for another hour, or until very puffy. Preheat oven to 375 degrees during the last 30 minutes of rising. Brush the rolls with egg wash and bake for 20 minutes. The interior of the braid should be 190°F inside the bread. If the braid is getting over-browned loosely tent with aluminum foil.
- Remove from the oven and brush with melted butter (optional). The braid can be made the day before.