Braided Easter Bread is a traditional European recipe for a classic braided sweet loaf made into a ring and with eggs inserted into the braids, which is traditionally prepared and consumed at Easter. The full recipe is presented here and I hope you enjoy this classic European version of: Braided Easter Bread.
There are many versions of this classic European Easter bread, which is also known as 'Easter Crown Bread'. This recipe is for the simplest version, which is a plain bread studded with eggs. Other versions have flavourings, typically candied peel and aniseed.
Go to the printable version of the recipe
50g white sugar
1 teaspoon salt
1 (15g) package active dry yeast
160ml (2/3 cup) milk
2 tbsp butter
2 eggs
5 whole uncooked eggs, (dyed if desired)
2 tbsp butter, melted
Gradually add the milk and butter to the flour mixture, stirring constantly. Add two eggs and a further 100g flour and beat well. Add the remaining flour about 70g a time, stirring well after each addition. When the dough has pulled together and is firm, turn it out onto a lightly-floured surface and knead until smooth and elastic (about 8 minutes).
Lightly oil a large bowl, tip the dough into this and turn it to coat with oil. Cover with a damp cloth and allow to rise in a warm place until doubled in volume (about 1 hour). Knock the dough back and turn it out onto a lightly-floured surface. Divide the dough into two equal size rounds; cover and allow to rest for 10 minutes. Roll each round into a long sausage shape about 90cm long and 4 cm thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five coloured eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place the loaf in a warm place and allow to rise until doubled in bulk (about 45 minutes). Brush the risen loaf with melted butter then place in an oven pre-heated to 170ºC (325ºF), Gas Mark 3 and bake for between 50 to 55 minutes, our until the bread is golden and sounds slightly hollow when tapped.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
There are many versions of this classic European Easter bread, which is also known as 'Easter Crown Bread'. This recipe is for the simplest version, which is a plain bread studded with eggs. Other versions have flavourings, typically candied peel and aniseed.
Go to the printable version of the recipe
Braided Easter Bread Recipe
Ingredients:
500g (4 cups) plain flour, divided50g white sugar
1 teaspoon salt
1 (15g) package active dry yeast
160ml (2/3 cup) milk
2 tbsp butter
2 eggs
5 whole uncooked eggs, (dyed if desired)
2 tbsp butter, melted
Method:
In a large bowl, combine 200g of flour with the sugar, salt and yeast; stir well. Combine the milk and butter in a small saucepan and heat until milk is warm and butter has softened but not melted.Gradually add the milk and butter to the flour mixture, stirring constantly. Add two eggs and a further 100g flour and beat well. Add the remaining flour about 70g a time, stirring well after each addition. When the dough has pulled together and is firm, turn it out onto a lightly-floured surface and knead until smooth and elastic (about 8 minutes).
Lightly oil a large bowl, tip the dough into this and turn it to coat with oil. Cover with a damp cloth and allow to rise in a warm place until doubled in volume (about 1 hour). Knock the dough back and turn it out onto a lightly-floured surface. Divide the dough into two equal size rounds; cover and allow to rest for 10 minutes. Roll each round into a long sausage shape about 90cm long and 4 cm thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five coloured eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place the loaf in a warm place and allow to rise until doubled in bulk (about 45 minutes). Brush the risen loaf with melted butter then place in an oven pre-heated to 170ºC (325ºF), Gas Mark 3 and bake for between 50 to 55 minutes, our until the bread is golden and sounds slightly hollow when tapped.
Printable version of the Recipe
british, easter, simnel cake, baking, vegetarian, fruit, yeast
Baking
Europe
Braided Easter Crown Bread
https://fabulousfusionfood.blogspot.com/2019/04/braided-easter-bread-recipe.html
Braided Easter Crown Bread. This is a traditional European recipe for a sweet bread served for Easter that is formed from plaits and where coloured eggs are baked into the bread.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbETYg4geOBs6jAm2DNro5NFEt3tTJtTejCKh-CvubJJjhhyphenhyphengwiCT9KUZfErpJ8JvjfxnU1WO2Z1yOH4PfGkQ7bK53bq30XsHqbdkb0YugZtfHiTQshylF02Sf39_jzCGT0fFx_qP4mI4/s1600/braided-easter-crown-bread.png
2019-04-14
Yield: 12
Braided Easter Crown Bread
Braided Easter Crown Bread. This is a traditional European recipe for a sweet bread served for Easter that is formed from plaits and where coloured eggs are baked into the bread.
prep time: 70 mins
cook time: 70 mins
total time: 140 mins
Ingredients:
- 500g (4 cups) plain flour, divided
- 50g (1/4 cup) white sugar
- 1 (15g) package active dry yeast
- 160ml (2/3 cup) milk
- 2 tbsp butter
- 2 eggs
- 3 or 5 whole uncooked eggs, (dyed if desired)
- 2 tbsp butter, melted
Method:
- In a large bowl, combine 200g (2 cups) of flour with the sugar, salt and yeast; stir well. Combine the milk and butter in a small saucepan and heat until milk is warm and butter has softened but not melted.
- Gradually add the milk and butter to the flour mixture, stirring constantly. Add two eggs and half the remaining flour and beat well. Add the remaining flour 1/4 at a time, stirring well after each addition. When the dough has pulled together and is firm, turn it out onto a lightly-floured surface and knead until smooth and elastic (about 8 minutes).
- Lightly oil a large bowl, tip the dough into this and turn it to coat with oil. Cover with a damp cloth and allow to rise in a warm place until doubled in volume (about 1 hour). Knock the dough back and turn it out onto a lightly-floured surface. Divide the dough into two equal size rounds; cover and allow to rest for 10 minutes. Roll each round into a long sausage shape about 90cm long and 4 cm thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five coloured eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place the loaf in a warm place and allow to rise until doubled in bulk (about 45 minutes). Brush the risen loaf with melted butter then place in an oven pre-heated to 170ºC (325ºF), Gas Mark 3 and bake for between 50 to 55 minutes, our until the bread is golden and sounds slightly hollow when tapped.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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