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Sweet Braided Easter Bread
Sweet Braided Easter Bread
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
215 minutes
Anise and orange Easter bread with dyed eggs as a stunning centerpiece.
Ingredients:
  • 1.25 cups whole milk (heated to 95 degrees F/35 degrees C)
  • 0.33333334326744 cup vegetable oil
  • 0.5 teaspoon salt
  • 1 teaspoon orange extract
  • 3 eggs, at room temperature, divided
  • 3 tablespoons grated orange zest
  • 4 cups all-purpose flour, or more as needed
  • 4 teaspoons active dry yeast
  • 4 whole eggs
  • 2 tablespoons water
  • 2 tablespoons anise extract
  • assorted food coloring
  • 1 teaspoon anisette liqueur
Instructions:
  • Add milk, oil, salt, orange extract, 2 room temperature eggs, sugar, orange zest, 4 cups flour, and yeast into the bread machine in the specified order. Choose the Dough cycle and start the machine. Keep an eye on the dough mixing process and add more flour if necessary to achieve a soft, non-sticky dough.
  • Place the dough in a bowl coated with oil and allow it to rise until it doubles in size, approximately 1 hour.
  • While you wait, heat a medium pot of water over medium-high heat until it boils. Adjust the heat to a rapid simmer, then gently add 4 whole eggs and cook for 6 minutes. Take the pot off the heat and place the eggs in a bowl of ice water to cool rapidly.
  • Deflate the dough and transfer it onto a floured surface. Divide it into 3 equal pieces. Roll each piece into a 12-inch-long rope, approximately 1 1/2 inches thick. Braid the ropes together, pinching the ends. Shape the braid into a circle, pinch the ends to seal, and place it on a baking sheet lined with parchment paper. Dry the eggs and evenly place them on top of the braid, gently pressing them in about 1/3 of the way down. Cover and let it rise again for about 1 hour.
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • In a small bowl, combine the remaining room temperature egg, 2 tablespoons of water, and anise extract until mixture is smooth. Brush braid with this egg wash, making sure to avoid the boiled eggs to ensure a neat and even dye when baking.
  • Bake in the preheated oven, rotating parchment-lined baking sheets every 10 minutes to ensure even cooking and prevent burning, until golden brown, approximately 30 minutes. Cool completely for 20 to 30 minutes before serving.
  • Gently apply liquid food dye to create colorful designs on the bread. Ensure there are no drips on the bread. Allow the dye to dry for approximately 10 minutes. Brush the bread with anisette liqueur and let it dry for an additional 5 minutes before serving.

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