Braided bread with Mini Eggs
Photo, Erik Putz.
Italian and Greek cuisines both feature a braided Easter bread dotted with colour-tinted hen's eggs. Although we love the classic recipe, we're partial to tucking candied eggs into these mini loaves just after baking for a hit of chocolate.
, divided (405 g)
, (50 g)
, (2 1/4 tsp)
, (125 g)
, at room temperature, divided (100 g)
, (6 g)
- 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.
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Nutrition (per serving)
- 6 g,
- 34 g,
- 6 g,
- 1 g,
- 214 mg.
- Excellent source of