Frugal Florida: Easter Bread Recipe

Easter bread photo

Easter bread photo

Florida Travel Guide to Easter Bread

It’s nice to go out for Easter Sunday brunch, and there are even some frugal options to choose from. But it’s also nice to stay at home and cook for your family, or to pack up an Easter picnic, starting a brand new tradition!

Here’s a great traditional Easter Bread recipe that’s sure to impress your loved ones.


  • 6–7 large eggs
  • Food coloring (optional)
  • 2/3 cup of whole milk
  • 5 tablespoons sugar, divided
  • 1 3/4 teaspoons active dry yeast
  • 2 large eggs at room temperature
  • 2 3/4 cups unbleached all-purpose flour (and more for dusting)
  • 1 teaspoon kosher salt
  • 1/2 cup of room temperature, unsalted butter, cut into 1-inch pieces, plus 1/2 tablespoon, melted


Place 5 or 6 eggs in a medium pot, cover them with cold water and bring to a boil. Remove from heat and let stand (covered) for 10 minutes. Transfer cooked eggs to a bowl of ice water and let them cool completely. Color eggs if desired. You can complete this step up to a week ahead.

To make the dough: Heat your milk over medium heat in a sauce pan (or warm it in a microwave) until it reaches a temperature of 110°–115°. Transfer the warm milk to a 2-cup measuring cup then stir in 1 tablespoon of sugar. Sprinkle the yeast over your milk/sugar mixture and whisk to blend. Let it sit until the yeast is foamy, about 5 minutes. Add the eggs and whisk the mixture until it’s smooth.

Combine flour, salt and the remaining 4 tablespoons of sugar in the bowl of a stand mixer fitted with a dough hook. Add milk mixture. With the mixer running, add room-temperature butter, 1 piece at a time, blending well in between additions. Mix on medium speed for a minute and then knead on medium-high speed until your dough is soft and silky. This will take about 5 minutes.

Put the dough in a medium-sized bowl brushed with melted butter and brush the top of the dough with more melted butter. Cover with plastic wrap. Let the dough rise until it’s doubled in size, about 1–1 1/2 hours.

Punch down dough and line a baking sheet with parchment. Divide the dough in 3 equal pieces and with lightly floured hands, roll each piece into a 16-inch-long rope. Taper the ends. The dough might start to bounce back. If it does, cover with a kitchen towel and let rest for 10 minutes which will allow it to relax.

Arrange ropes side by side lengthwise On the prepared baking sheet arrange the ropes side by side, pinch top ends together and braid them together into a 12-inch braid. Pinch bottom ends together to keep it secure. Tuck boiled eggs between the braids, spacing them evenly before loosely covering the dough with plastic wrap or a kitchen towel. Put it in a warm place to rise until it’s puffed up, for about 45 minutes.

In a small bowl, whisk an egg with 2 tsp. warm water. Avoid the dyed eggs, but brush the egg wash all over the dough, then place it on a middle rack of a preheated 375-degree oven until golden for 20–25 minutes. Let cool on a wire rack and serve warm or at room temperature.

Tell us…

Would you share your favorite Easter recipe with us?