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  1. Easter Egg Bread

Easter Egg Bread

03:15:00 16 servings, 1/16 recipe (68 g) each
Recipe By
1
0 0 Reviews
Prep Time
55
min.
Total Time
3
hr.
15
min.
Servings

16 servings, 1/16 recipe (68 g) each

Celebrate Easter with this delicious recipe for Easter Egg Bread. A traditional Greek recipe, Easter Egg Bread is also known as tsoureki to some. Display this Easter Egg Bread as your centrepiece on the table which is sure to impress your guests!

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What You Need

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Make It

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  • Mix cinnamon and 1 Tbsp. sugar until blended; reserve for later use.
  • Heat 1/4 cup of the water just until warmed. Add to yeast and 1 tsp. of the remaining sugar in small bowl; stir until yeast is dissolved.
  • Heat milk just until warmed. Add to butter in large bowl; stir until melted. Add 1-1/2 cups flour, salt, 2 eggs, yeast mixture and remaining sugar; mix well. Beat on low speed with mixer fitted with dough hook until blended. Gradually add remaining flour, mixing well after each addition. Continue to beat 2 min. or until mixture forms soft dough. Transfer to lightly floured surface.
  • Knead dough 5 min.; cover. Let rest 10 min.
  • Cover baking sheet with parchment; spray with cooking spray. Divide dough in half; place on lightly floured surface. Roll each half into 24-inch-long rope. Loosely twist both ropes together; place in circular shape on prepared baking sheet. Pinch ends of ropes together to seal. Spray lightly with additional cooking spray; cover with plastic wrap. Let rise in warm place 1 hour or until doubled in size.
  • Meanwhile, place 6 of the remaining eggs in single layer in saucepan. Add enough water to completely cover eggs by at least 1 inch. Bring water to boil; cover. Remove saucepan from heat; let stand 10 min. Drain eggs; immediately place in bowl of ice water. Let stand until eggs are completely cooled, changing water as necessary.
  • Bring remaining 2 cups water to boil on medium heat. Remove from heat; stir in vinegar and drink mix. Add cooked eggs; let stand 5 min. or until tinted to desired shade, turning eggs occasionally. Use tongs to transfer coloured eggs to paper towel-covered baking sheet. Let stand until dry.
  • Heat oven to 350°F. Gently pull dough ropes apart in 6 places to make holes large enough to hold hard-cooked eggs as shown in photo. Fill holes with eggs, gently pressing eggs into dough to secure.
  • Beat remaining egg until blended; brush onto dough. Sprinkle with reserved cinnamon sugar.
  • Bake 30 to 35 min. or until bread is golden brown. Cool 10 min. Transfer to wire rack; cool completely.
  • Melt chocolate as directed on package; drizzle over bread. Sprinkle with nuts. Let stand until chocolate is firm.

Substitute

Prepare using your favorite colour of Kool-Aid Liquid Drink Mix.

Keeping it Safe

Do not eat the coloured eggs that are baked in the bread - they are there for decorative purposes only.

Note

If dough is too elastic to easily roll into ropes, let it stand for a few minutes before shaping as directed.

Servings

  • 16 servings, 1/16 recipe (68 g) each

Nutritional Information

Serving Size 16 servings, 1/16 recipe (68 g) each
AMOUNT PER SERVING
Calories 190
% Daily Value
Total fat 8g
Saturated fat 3.5g
Cholesterol 115mg
Sodium 95mg
Carbohydrate 23g
Dietary fibre 1g
Sugars 7g
Protein 6g
   
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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