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Let’s be honest, I don’t need an excuse to bake bread—but if Easter gives me a reason to bust out a golden braided loaf, I’m going for it. This Braided Easter Bread looks fancy (your relatives will be impressed), but it’s surprisingly simple to pull off—and the payoff is huge. Soft, rich, slightly sweet, and totally slather-worthy with butter and jam.

We grew up with homemade Easter bread on the table—usually made by hand, with lots of strong opinions about braiding technique. These days, I let the mixer do the hard work, but the result still brings that same cozy nostalgia to the holiday table—with far less mess on the counter.

Before You Start – Tips, Ingredients & Secrets

• Let’s talk yeast. We’re using active dry yeast, so it needs to be proofed. That quick 5-minute wait in warm water with a bit of sugar is your way of checking that the yeast is alive and ready to work its magic. If it doesn’t foam, toss it—it’s either expired or just moody.
• Flour power. You’ll need around 6½ cups of all-purpose flour, but start with 6 cups and add more as needed. You’re aiming for a slightly sticky dough that pulls away from the sides of the bowl—not something that sticks to your elbows. If it’s super dry, it’ll give you dense bread. We want fluffy and light.
• Butter matters. Melted unsalted butter adds richness, and yes, you’re using a whole cup—don’t panic. This is Easter bread, not a salad. The butter makes the crumb incredibly tender, so don’t skimp.
• Eggs = richness + structure. This dough uses five eggs, which is part of what makes it so soft, rich, and yellow-toned. Room temperature eggs mix better, so pull them out early.
• Knead like you mean it. Whether you use a stand mixer or your hands, knead for a solid 5–7 minutes until smooth and elastic. Your dough should feel soft and a bit tacky but not wet. And yes, your arms will thank you later.
• The rise needs warmth. Dough loves a cozy, draft-free spot. I like to use my oven with the light on or place the bowl near a sunny window. If your kitchen is chilly, give it a little extra time—it should double in size before shaping.
• To braid or not to braid? Braiding looks beautiful, and it’s not hard once you try it. Divide the dough into 3 strands per loaf, roll them into logs, and braid like you’re making a friendship bracelet. Just thicker. And with more carbs.
• Egg wash = bakery shine. Brush the loaves with a beaten egg before baking for that gorgeous golden finish. Sprinkle with sesame or poppy seeds for a little extra texture and visual flair.
• Loaf pan or freeform? Totally your call. Loaf pans give you a taller, more structured loaf. Freeform on a baking sheet lets that braid shine. Just grease your pans or line your sheet with parchment.

In the bowl of your stand mixer, combine the active dry yeast with lukewarm water and a bit of sugar. Stir and let it sit for about 5 minutes. You want to see some foam—that’s your yeast saying “I’m alive!”

Add the rest of the sugar, warm milk, melted butter, eggs, salt, and 6 cups of flour to the bowl. Using your dough hook, mix on low speed until the dough starts pulling away from the sides. Add more flour, a tablespoon at a time, if it’s too sticky. You’re aiming for a soft, slightly tacky dough that still cleans the sides of the bowl. Let it knead for 5–7 minutes.

Transfer the dough to a greased bowl, spray the top of the dough with cooking spray, then cover the bowl with plastic wrap. Let it rise in a warm, draft-free spot until doubled in size—about 1 hour. This is a great time to make a coffee and stare at your rising dough like a proud parent.

Punch down the dough, then divide it in half. For each half, divide into 3 equal pieces, roll them into long ropes, and braid like you’re on Great British Bake Off. Pinch the ends to seal. You can place them on parchment-lined baking sheets or into greased 12-inch loaf pans.

Cover and let the loaves rise again until puffy and nearly doubled in size, about 30 minutes. They should look nice and plump—like they’ve had a very relaxing nap.

Brush the tops generously with egg wash, then sprinkle with sesame seeds (or poppy seeds if you’re feeling fancy). Bake at 350°F (175°C) for about 30 minutes, or until deep golden brown and your kitchen smells like a bakery.

Let the bread cool in the pans for about 10 minutes, then transfer to a wire rack. Slice when it’s warm but not hot—trust me, patience is hard here but worth it.

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Originally Published January 2012.