Easter Breads Recipe

This Easter Breads recipe produces a billowy soft, golden and lightly sweet Easter bun with a perfectly cooked egg. Beautiful way to share the Easter story!

This Easter Breads recipe produces a billowy soft, beautifully golden and lightly sweet bun with a perfectly cooked egg. And the ingredients here are so simple. My baby girl loved munching on her Easter bun :).

Easter breads are a wonderful way to share the real story of Easter. This recipe was shared with me 6 or 7 years ago by Annie, a fellow nursing school student. I remember when she first gave me one of these Easter Breads and explained how the cross symbolizes the crucifixion and Christ’s sacrifice, the bread symbolizes the tomb and the white egg symbolizes the resurrection and our new life in the Lord. Isn’t that awesome? I hope you make these for someone and share the best news in the world with them :).

Ingredients for Easter Breads:

2 envelopes (1 1/2 Tbsp or 15 grams) active dry yeast – I used Red Star brand
1 1/2 cups very warm milk (I used whole milk)
1 cup (200 grams) granulated sugar + 1 tsp (5 grams)
1/2 cup (8 Tbsp) unsalted butter, softened
1 tsp (5 grams) salt
3 large eggs, well beaten
7 cups (875 grams) unsifted, all-purpose four, *measured correctly
12 large white eggs, room temp, uncooked with shell-on
1 large egg
1 tsp water

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This Easter Breads recipe produces a billowy soft, golden and lightly sweet Easter bun with a perfectly cooked egg. Beautiful way to share the Easter story!

*To measure flour correctly, spoon it into your measuring cup and scrape off the top
**You don’t have to have a mixer for this recipe. It is ok to mix and knead by hand. If kneading by hand, turn out onto a lightly floured surface and use just enough flour to keep from sticking to your hands.

*Watch our easy video tutorial on how to measure correctly

How to Make Easter Breads:

1. Pour 1/2 cup warm milk (heated 30 seconds in the microwave) into a small bowl. Add 1 tsp sugar and sprinkle yeast over the top. Stir and let sit until bubbly (10 minutes).

This Easter Breads recipe produces a billowy soft, golden and lightly sweet Easter bun with a perfectly cooked egg. Beautiful way to share the Easter story!

2. In the bowl of your stand mixer, combine 1 cup very warm milk (heated 1 min in micro), with 1 cup sugar, 1 tsp salt and 8 Tbsp softened butter. Stir until most of the butter is melted. Note: If your butter isn’t melting because it was too cold or you let your milk cool, no prob – just set the bowl over a very warm water bath and stir.

This Easter Breads recipe produces a billowy soft, golden and lightly sweet Easter bun with a perfectly cooked egg. Beautiful way to share the Easter story!

3. Stir in 3 beaten eggs, then proofed yeast mixture. Using the dough hook, beat in 7 cups flour (measured correctly – see above), one cup at a time until a soft dough forms then knead 8-12 minutes. Dough will be smooth, elastic, a little sticky to the touch and to the bowl but will not stick to your dry fingers. 

This Easter Breads recipe produces a billowy soft, golden and lightly sweet Easter bun with a perfectly cooked egg. Beautiful way to share the Easter story!

4. Transfer dough to a large buttered bowl and turn it once so the surface of dough is buttered. Cover with tea towel and let proof in a warm draft-free place until doubled. I set it in a warm 100˚ oven for 1 1/2 hours. Punch dough down.

This Easter Breads recipe produces a billowy soft, golden and lightly sweet Easter bun with a perfectly cooked egg. Beautiful way to share the Easter story!

5. Turn dough onto lightly floured surface and divide into 14 pieces. Form 12 round buns, about 3/4″ thick, spacing them out onto 2 large buttered baking sheets or you can use a large 3/4 sheet to fit all of them. Press down the center of each bun with a tablespoon to make a hollow and gently press an egg into each hollow.

This Easter Breads recipe produces a billowy soft, golden and lightly sweet Easter bun with a perfectly cooked egg. Beautiful way to share the Easter story!

6. Shape remaining dough into two long thin rolls about 13″ long. Cut each into 12 pieces and shape each one into a very thin strip about 6″ long. Form a cross with two 6″ long pieces over each egg, tucking the tails under each egg.

This Easter Breads recipe produces a billowy soft, golden and lightly sweet Easter bun with a perfectly cooked egg. Beautiful way to share the Easter story!

7. Just before baking, beat 1 egg with 1 tsp water then generously brush the bun and carefully brush the cross (the egg is prettier if it’s not splattered with egg wash). Bake at 375˚F in the center of the oven for 18-20 minutes (mine took 20 minutes for the eggs to fully cook through).

This Easter Breads recipe produces a billowy soft, golden and lightly sweet Easter bun with a perfectly cooked egg. Beautiful way to share the Easter story!

These are best enjoyed and shared the day you make them. We refrigerate leftovers because of the egg. Enjoy and have a happy Easter!

Easter Breads-3

Easter Breads

5 from 1 vote
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
This Easter Bread recipe produces a billowy soft, beautifully golden and lightly sweet bun with a perfectly cooked egg.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $4-$6
Servings: 12 buns

Ingredients

  • 2 envelopes 1 1/2 Tbsp or 15 grams active dry yeast - I used Red Star brand
  • 1 1/2 cups very warm milk I used whole milk
  • 1 cup 200 grams granulated sugar + 1 tsp (5 grams)
  • 1/2 cup 8 Tbsp unsalted butter, softened
  • 1 tsp 5 grams salt
  • 3 large eggs well beaten
  • 7 cups 875 grams unsifted, all-purpose four, measured correctly*
  • 12 large white eggs room temp, uncooked with shell-on
  • 1 large egg
  • 1 tsp water

Instructions

  1. Pour 1/2 cup warm milk (heated 30 seconds in the microwave) into a small bowl. Add 1 tsp sugar and sprinkle yeast over the top. Stir and let sit until bubbly (10 minutes).
  2. In the bowl of your stand mixer, combine 1 cup very warm milk (heated 1 min in micro), with 1 cup sugar, 1 tsp salt and 8 Tbsp softened butter. Stir until most of the butter is melted. Note: If your butter isn't melting because it was too cold or you let your milk cool, no prob - just set the bowl over a very warm water bath and stir.
  3. Stir in 3 beaten eggs, then proofed yeast mixture. Using the dough hook, beat in 7 cups flour (measured correctly - see above), one cup at a time until a soft dough forms then knead 8-12 minutes. Dough will be smooth, elastic, a little sticky to the touch and to the bowl but will not stick to your dry fingers.
  4. Transfer dough to a large buttered bowl and turn it once so the surface of dough is buttered. Cover with tea towel and let proof in a warm draft-free place until doubled. I set it in a warm 100˚ oven for 1 1/2 hours. Punch dough down.
  5. Turn dough onto lightly floured surface and divide into 14 pieces. Form 12 round buns, about 3/4" thick, spacing them out onto 2 large buttered baking sheets or you can use a large 3/4 sheet to fit all of them. Press down the center of each bun with a tablespoon to make a hollow and gently press an egg into each hollow.
  6. Shape remaining dough into two long thin rolls about 13" long. Cut each into 12 pieces and shape each one into a very thin strip about 6" long. Form a cross with two 6" long pieces over each egg, tucking the tails under each egg.
  7. Just before baking, beat 1 egg with 1 tsp water then generously brush the bun and carefully brush the cross (the egg is prettier if it's not splattered with egg wash). Bake at 375˚F in the center of the oven for 18-20 min (mine took 20 min for the eggs to fully cook through).

Recipe Notes

*To measure flour correctly, spoon it into your measuring cup and scrape off the top
**You don't have to have a mixer for this recipe. It is ok to mix and knead by hand. If kneading by hand, turn out onto a lightly floured surface and use just enough flour to keep from sticking to your hands.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This Easter Breads recipe produces a billowy soft, golden and lightly sweet Easter bun with a perfectly cooked egg. Beautiful way to share the Easter story!

Thank you so much for trying my recipes, pinning and sharing them with the people you love! Have a wonderful and blessed Easter! Do you have any special Easter traditions? I’d love to hear what your Easter week looks like!

This Easter Breads recipe produces a billowy soft, golden and lightly sweet Easter bun with a perfectly cooked egg. Beautiful way to share the Easter story!

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • March 22, 2018

    Hi Natasha, just stumbled upon your recipe and I wanted to ask, can I half the ingredients if I want to make a small batch? Thank you for amazing food and recipes that I can follow easily! Reply

    • Natasha
      natashaskitchen
      March 22, 2018

      Hi Brenda, that would work to make a small batch – the easiest way would be to cut everything in half and the bake and rise times should still be about the same. You can knead on the lower end of the spectrum (8 minutes or so). Reply

      • brenda
        March 26, 2018

        Thank you so much Natasha! That helps a lot! Looking forward to trying this awesome recipe for Easter! Reply

        • Natasha's Kitchen
          March 26, 2018

          My pleasure Brenda, glad I can help! Reply

  • Jessica Stone
    March 8, 2018

    Could the eggs be colored before used in/on the bread? I think it would look very pretty. Reply

    • Natasha
      natashaskitchen
      March 8, 2018

      Hi Jessica, that will work, just make sure to use natural dye. Reply

  • Marimar
    August 5, 2017

    This bread is the same BRIOCHE bread? Reply

    • Natasha
      natashaskitchen
      August 6, 2017

      Hi Marimar, it is similar to brioche yes, maybe slightly sweeter. Reply

  • Marimar
    July 27, 2017

    Hi Natasha, Raw and under cooked eggs contain Salmonella bacteria so is no dangerous put the eggs over the dough.

    Thanks Reply

    • Natasha
      natashaskitchen
      July 27, 2017

      Hi Marimar, according to the FDA, once eggs reach 160˚F, they are considered pasteurized. Since these become fully cooked in the oven, they reach a much higher temperature, killing any possibility of bacteria. Reply

  • Olga
    July 21, 2016

    Hi,Natasha, I made bread sticks,did how it was written,and the top was soft but bottom was hard. What do u think I did wrong? I got this recipe from Laura in the kitchen .com Reply

    • Natasha
      natashaskitchen
      July 21, 2016

      Hi Olga, I haven’t tried Laura’s recipe so I really can’t troubleshoot it. Sorry, I know that’s not very helpful! Reply

    • Olga
      July 21, 2016

      Sorry, I’m getting little better with yeast dough,doing by hand. How can I prevent from bottom to be soft not hard,cause sometimes top,and bottom get hard? So what shod I do,or fix,with working yeast dough? Can u give me examples? Reply

      • Natasha
        natashaskitchen
        July 21, 2016

        Hi Olga, if the bottom is getting hard and not the top, it may have something to do with where your oven rack is positioned. I recommend baking in the center of the oven for even heat distribution. Reply

  • Alina
    March 25, 2016

    Hey I was wondering if it’s possible to make them the night before and refrigerate them, and pop them in the oven the next morning on Easter Sunday, (not to have to bake on Easter morning) lol.. Or maybe you have some tips on other ways to prep ahead of time.. Thanks 🙂 Reply

    • Natasha
      natashaskitchen
      March 25, 2016

      Hi Alina, it would be ok to bake these the day before and serve on Easter. I would store them at room temperature. They will harden a little bit if refrigerated. Just keep them loosely covered with plastic wrap or a plastic bag at room temperature so they don’t dry out. Reply

  • Svetlana
    March 25, 2016

    Hey Natasha, I was wondering if there is a way to get this recipe in Russian. Reply

    • Natasha
      natashaskitchen
      March 25, 2016

      Svetlana, one of the ways to translate it to Russian or other language is to copy the recipe from the print friendly section and paste it here. Second method is to right-click anywhere on the text in the post and click option “translate to English”. Once you choose that option it will give you other languages to choose from as well, including Russian. Hope this helps 😀. Reply

  • Sarah
    March 25, 2016

    Love these! What a great way to share the most important message ever with those around us. Have a blessed Easter with your family! Reply

    • Natasha
      natashaskitchen
      March 25, 2016

      Thank you Sarah, I’m glad you love them 😀. Blessings to you and your family as well! Reply

  • Irina
    March 24, 2016

    This might be an odd comment but do you wipe the egg before putting it into the dough? Have you ever smelled the shell on an egg? Smells awful. Reply

    • Natasha
      natashaskitchen
      March 24, 2016

      I’ve never noticed a smell. Are you using store-bought eggs? Reply

    • April 12, 2017

      When you cook them, it will kill any possible bacteria. Reply

  • March 23, 2016

    Yumm, they look so fluffy and delicious! Pinning to my Easter Recipe Board! Reply

    • Natasha
      natashaskitchen
      March 23, 2016

      You’re awesome! Thank you so much for pinning 🙂 Reply

  • Inna
    March 23, 2016

    I still don’t understand what egg you put into it. Do you put a real chicken egg with the shell on? Or do you buy some special type of egg. And what about the peel? Reply

    • Natasha
      natashaskitchen
      March 23, 2016

      Hi Inna, I have it in the list of ingredients. Yes, they are real eggs: 12 large white eggs, room temp, uncooked with shell-on. The egg cooks in the oven. Reply

      • Inna
        March 24, 2016

        🙂 I’ve never seen anything like this before, but maybe it’s worth a shot:):) Reply

  • techno
    March 23, 2016

    how do you eat it Reply

    • Natasha
      natashaskitchen
      March 23, 2016

      Serve them once they have cooled about 30 minutes (otherwise the eggs are too hot to handle). We take out the egg and eat it however you want to (with salt, in salad, etc), then eat the soft warm bun with a cup of coffee. The best! Reply

  • March 23, 2016

    How cute are these! Great way to get the kids involved in the kitchen too. Love me some sweet Easter Bread! Reply

    • Natasha
      natashaskitchen
      March 23, 2016

      Yes I totally agree – there are several ways they can help with this recipe. 🙂 Reply

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