Braided bread with Mini Eggs

Prep 45 min
Total 3 hours 15 min
Serves 12



3 cups
all-purpose flour, divided (405 g)
1/4 cup
granulated sugar, (50 g)
8 g
quick-rise yeast, (2 1/4 tsp)
1/2 cup
warm milk, (125 g)
1/3 cup
warm water
2 tbsp
unsalted butter, melted
eggs, at room temperature, divided (100 g)
1 tsp
salt, (6 g)
2 tsp
Mini Egg chocolates


  • COMBINE 1 cup flour with sugar and yeast in the bowl of a stand mixer fitted with the dough hook. Beat in warm milk, 1/3 cup warm water, butter, 1 egg and salt until combined. Beat in remaining 2 cups flour on medium until dough is smooth and pulls cleanly away from bottom and sides of bowl, 5 to 6 min. Transfer to a lightly oiled bowl and cover loosely with a damp kitchen towel. Let rest until dough is doubled in size, about 1 hour.
  • LINE a large baking sheet with parchment. Turn dough out onto a very lightly floured surface. Divide into 6 equal portions. Keep under damp towel. Working with 1 piece at a time, divide into 3 smaller equal pieces. Roll each piece into an 8-in.-long rope. Arrange 3 ropes side-by-side. Braid dough, then pinch each end to secure and tuck underneath loaf. Repeat with remaining dough. Transfer to prepared sheet. Cover loosely with damp kitchen towel and let rest for 1 more hour.
  • PREHEAT oven to 350F. Whisk remaining egg with 2 tsp water in a small bowl. Brush over tops of dough.
  • BAKE in centre of oven until deep golden, 20 min. Remove from oven and immediately tuck candies in and around braids. Let stand for 10 min. Serve warm with butter.




Calories 209, Protein 6 g, Carbohydrates 34 g, Fat 6 g, Fibre 1 g, Sodium 214 mg. Excellent source of folate

How to decorate cupcakes for Easter

Recipe Collections
Latest Recipes