Here’s a traditional Easter Bread recipe that’s not only easy to make but tastes absolutely delicious too! This holiday bread is the classic one you’re probably craving this very moment and definitely looking to make for Easter.
It’s a sweet braided bread that’s bursting with flavors. Making this bread is incredibly easy and I’ve not only included step-by-step instructions, but also pictures to accompany those instructions so you know exactly how to make it.
The bread itself is very soft, moist, and sweet, the raisins add a nice touch of sour to it which adds a bit of a varied taste. We all absolutely love to enjoy this bread with a little butter spread and a hot cup of tea or coffee.
I love yellow raisins very much and use them in many recipes, Buttermilk Mini Muffins being one of them. It adds an incredible sour touch to the bread to balance out all the flavors.
Have this sweet braided bread with a little butter spread and a hot cup of tea or coffee, as we do in our household. The bread itself is soft, moist, and sweet.
The raisins add a beautiful touch to the flavors and add a little variation to the bread. In case you don’t like raisins, you can reduce the quantity or substitute it with some poppy seeds instead.
Interested to learn how to make this recipe? Let’s begin!
Table of Contents
What is Easter Bread?
Easter bread is a sweet bread that’s usually leavened using yeast. Making Easter Bread is a common tradition in many European countries and many traditions accompany the use of bread for this beautiful holiday.
Traditionally, the practice of eating Easter Bread actually dates to Byzantium and the Orthodox Christian church.
There are many different types of Easter Bread throughout the world, especially in Europe. From Italian Easter bread that has dyed eggs to delicious Paska (Kulich) bread that’s a Slavic tradition, you’ll find delicious Easter bread everywhere.
This recipe that I’m sharing with you today is an absolute classic! It’s the traditional, classic sweet bread that’s synonymous with Easter.
It’s light and airy bread that’s great on its own or is just sweet enough to go along with your traditional Easter dinner.
Trust me, when you make it once during Easter it’s going to become a family tradition for you, just like it is in our house.
What is the Significance of Easter Bread?
There are different kinds of Easter bread. One of them is "Unleavened Communion Bread". The bread used for communion signifies the body of Jesus, which was broken for us so that we may have a new life. Jesus is ‘the bread of life (John 6:35), in whom we believers find our daily spiritual sustenance.
There are two common shapes for Easter bread, and each signifies something different. When Easter bread is in the shape of a wreath, it symbolizes the crown of thorns worn by Jesus Christ during his crucifixion.
When the dough is braided using three pieces, it symbolizes the Holy Trinity (the Father, the Son, and the Holy Spirit). This bread we’ll be making is the braided version, but feel free to shape it into a wreath instead.
The beauty of this recipe is that it’s extremely versatile and is truly going to become your new family tradition for Easter. It’s the perfect bread to use as a Bible story activity with your kids as well.
What You Need to Make Easter Bread at Home
Making this delicious traditional Sweet Braided Easter bread at home is easier than you think! All you need to make it are some readily accessible ingredients. I bet you have most of them in your pantry already! Let’s look at what these are:
For the Sweet Braided Easter Bread:
All-purpose flour: We’ll be using regular all-purpose flour to make this bread. We'll add the rest of the mixed ingredients as one of the last steps in this recipe.
Yeast: You’ll need active dry yeast to make this sweet yeast bread. It’s the traditional leavening agent used to make Easter bread. We’ll use 1 tablespoon of dry yeast.
Milk: We’ll be using lukewarm whole milk as the base liquid in this recipe to activate the yeast. You’ll need 1 ½ cup of milk to make the bread.
Sugar: This helps to activate the yeast as the yeast will have something to eat. It also helps to make the bread softer as some of the liquid (milk in our case) will be absorbed by it and it slows down the formation of gluten strands.
Eggs: Eggs add an additional layer of flavor and richness to this beautiful bread.
Unsalted butter: Butter adds a delicious texture and feel to this Easter bread. We’ll be using melted and cooled unsalted butter in this recipe. Make sure to go for unsalted butter, rather than the regular salted kind so you can control the flavor. Remember, this is a slightly sweet bread and salted butter will throw off the flavor.
Salt: We’ll only need ½ tsp of salt to balance everything out.
Vanilla extract: A teaspoon of vanilla extract brings out all the layers and gives a very subtle vanilla flavor to the bread.
Raisins: We’ll be using golden (yellow) raisins for this recipe. I love raisins and I find that they add a beautiful, sour flavor to this sweet bread. In case you don’t like raisins, you can use poppy seeds instead.
For the Egg Wash:
Egg: We’ll be using one large egg in the egg wash. It’ll add a shine to the bread and the yolk will contribute to a golden color when the bread has baked.
Milk: We’ll also be using whole milk in the egg wash. Milk encourages browning and combined with the egg yolk, it’ll give your bread an incredible color.
Combined, these two ingredients make the perfect egg wash for that beautiful golden brown color.
How to Make the Tastiest Easter Bread – Step by Step
Prepare the Dough:
Prep the Raisins: Place 2 cups of raisins into a small bowl. Pour boiling hot water until the water covers the raisins entirely. Let the raisins soak for 15 minutes, then drain the water and rinse the raisins. Set the raisins aside, for now, we’ll use them in the recipe later.
Heat milk and add sugar: Next, heat milk in a small saucepan over a stovetop burner on high heat for about 30 seconds or so until the milk reaches a lukewarm temperature. The milk should be barely warm at this point.
Now transfer the milk into a small bowl. Add ¼ cup of sugar to it and stir well until the sugar dissolves entirely.
Add yeast to the milk-sugar mixture: Time to add the yeast! Sprinkle the active dry yeast over this milk-sugar mixture. Stir it in and then set it aside in a warm place for 15 minutes to allow the yeast to activate.
You’ll notice bubbles forming on the top once the yeast has activated. You’ll also be able to smell the distinctive scent of yeast once it’s done.
Melt butter: Next, melt butter in a bowl in the microwave or on the stovetop. Set it aside to let it cool down.
Beat eggs and sugar: In the large bowl of a stand mixer, beat eggs and sugar on high for 10 minutes or until it turns foamy and pale yellow in color.
Add the yeast mixture: Now reduce to a low speed and slowly mix in the yeast mixture.
Mix in salt and vanilla extract: Continue mixing on low while adding salt and vanilla exact to this combined mixture.
Add melted butter: Next, add the melted butter that we set aside to cool. Continue mixing the mixture on a low speed.
Add raisins and flour: Finally, add raisins to this mixture. Now switch the dough hook attachment on your stand mixer. Add 1 cup of flour at a time until 6 cups of flour have been incorporated.
Continue mixing until the dough comes together and feels smooth and elastic. This should take approximately 15 minutes.
NOTE: The dough has enough flour when it's not sticking to the spatula or fingers even if it may look and feel too soft.
Dough Proofing Time
Let the dough rise in a warm environment for 2 hours. Cover it with a kitchen towel or plastic wrap to let it rise.
Shape the Dough:
After the dough has risen and tripled in volume, transfer it onto a floured surface. I used a large cutting board. Split the dough in half.
Take one-half of the dough and roll it into a log. Then split it into four equal pieces.
Roll each of the four smaller pieces into thin, long logs (about 1.5-foot-long and 1 inch thick).
Pinch the ends of all four thin logs together to start shaping them into a braid.
Braid them into a nice and even braid as is shown in the picture (I have video instructions on my Instagram account under the Easter Bread bubble on how to make and braid this bread).
Pinch the opposite end of the braided loaf together, then place it on a greased baking sheet.
Make and Brush On the Egg Wash:
Using a hand whisk, whisk egg, and milk together until it’s well mixed.
Brush the egg wash generously over the top of the easter bread challah.
Repeat the same steps with the second half of the dough by shaping it and brushing egg wash on top of it as we did with the first piece.
Let the braided challahs rise in a warm place for another 45 minutes to an hour. It will expand nicely and close the gaps.
Bake the Bread:
Preheat the oven to 350 F. Bake each pan for 25 minutes or both pans for 30 minutes rotating them 10 minutes before the baking time ends.
Remove from the oven and let them cool for 15 minutes before removing them from the pan.
Remove from the oven and let them cool for 15 minutes on a wire rack before removing them from the pan.
Quick tip: line your baking sheets with parchment paper to make things easier once the bread has baked and you’re removing it from the baking sheet. The egg wash tends to run down the loaf while baking and gets stuck to the pan pretty firmly. Parchment paper goes a long way to alleviate that headache.
Tips on Making the Best Easter Bread
- This delicious Easter egg bread is a yeast bread, so it’ll take some time to rise and for the yeast to work. But waiting and having patience is pretty much the only tricky part about making this bread! Everything else is incredibly easy.
- Raisins add a beautiful sour touch to this sweet bread. I’ve used golden raisins in this recipe, but you can also opt for poppy seeds if you’re not a fan of raisins.
- The dough has enough flour when it's not sticking to the spatula or fingers even if it may look and feel too soft.
- This bread needs to proof two times: first when the dough is placed in a bowl to rest for 2 bowls in a warm spot in your kitchen. The second rise is done after the egg wash is applied to the braided, shaped bread. This is for 45 minutes to an hour only.
- To learn how to braid this bread, I have made and added video instructions on my Instagram account under the Easter Bread bubble so you can follow along easily.
- I recommend lining your baking sheets with parchment paper to make things easier once the bread has baked and you’re removing it from the baking sheet. The egg wash tends to run down the loaf while baking and gets stuck to the pan pretty firmly. Parchment paper goes a long way to alleviate that headache.
How to Store Easter Bread
If you have some Easter bread leftover, you can store it in an airtight container or bag for up to 5 days. You can use the leftovers the next day to make some delicious French toast.
You can also freeze the bread in an airtight container or freezer bag for up to 2 months.
Similar Recipes
- Easy Soft and Fluffy Sweet Marbled Bread Recipe
- Sweet Farmers Cheese and Strawberry Braid
- Easy Poppy Seed Roll Recipe
Recipe Card
Sweet Braided Easter Bread with Raisins
Ingredients
Braided Bread Dough Ingredients
- 1 ½ cup – luke warm whole milk
- 1 tbsp. – active dry yeast
- 1 ¼ cup – granulated white sugar
- 4 - large eggs (room temperature)
- 4 oz. – unsalted butter (melted and cooled)
- ½ tsp. – salt
- 1 tsp. – vanilla extract
- 6 cups – all-purpose flour
- 2 cups – golden raisins
Braided Bread Egg Wash
- 1 - large egg
- 1 tbsp. - whole milk
Instructions
How to Make the Tastiest Easter Bread – Step by Step
- Prep the Raisins: Place 2 cups of raisins into a small bowl. Pour boiling hot water until the water covers the raisins entirely. Let the raisins soak for 15 minutes, then drain the water and rinse the raisins. Set the raisins aside, for now, we’ll use them in the recipe later.
- Heat milk and add sugar: Next, heat milk in a small saucepan over a stovetop burner on high heat for about 30 seconds or so until the milk reaches a lukewarm temperature. The milk should be barely warm at this point.
- Now transfer the milk into a small bowl. Add ¼ cup of sugar to it and stir well until the sugar dissolves entirely.
- Add yeast to milk-sugar mixture: Time to add the yeast! Sprinkle the active dry yeast over this milk-sugar mixture. Stir it in and then set it aside in a warm place for 15 minutes to allow the yeast to activate.
- You’ll notice bubbles forming on the top once the yeast has activated. You’ll also be able to smell the distinctive scent of yeast once it’s done.
- Melt butter: Next, melt butter in a bowl in the microwave or on the stovetop. Set it aside to let it cool down.
- Beat eggs and sugar: In the large bowl of a stand mixer, beat eggs and sugar on high for 10 minutes or until it turns foamy and pale yellow in color.
- Add the yeast mixture: Now reduce to a low speed and slowly mix in the yeast mixture.
- Mix in salt and vanilla extract: Continue mixing on low while adding salt and vanilla exact to this combined mixture.
- Add melted butter: Next, add the melted butter that we set aside to cool. Continue mixing the mixture on a low speed.
- Add raisins and flour: Finally, add raisins to this mixture. Now switch o the dough hook attachment on your stand mixer. Add 1 cup of flour at a time until 6 cups of flour have been incorporated.
- Continue mixing until the dough comes together and feels smooth and elastic. This should take approximately 15 minutes.
Dough Proofing Time
- Let the dough rise in a warm environment for 2 hours. Cover it with a kitchen towel or plastic wrap to let it rise.
Shape the Dough
- After the dough has risen and tripled in volume, transfer it onto a floured surface. I used a large cutting board. Split the dough in half.
- Take one-half of the dough and roll it into a log. Then split it into four equal pieces.
- Roll each of the four smaller pieces into thin, long logs (about 1.5-foot-long and 1 inch thick).
- Pinch the ends of all four thin logs together to start shaping them into a braid.
- Braid them into a nice and even braid as is shown in the picture (I have video instructions on my Instagram account under the Easter Bread bubble on how to make and braid this bread).
- Pinch the opposite end of the braided loaf together, then place it on a greased baking sheet.
Make and Brush On the Egg Wash
- Using a hand whisk, whisk egg, and milk together until it’s well mixed.
- Brush the egg wash generously over the top of the easter bread challah.
- Repeat the same steps with the second half of the dough by shaping it and brushing egg wash on top of it as we did with the first piece.
- Let the braided challahs rise in a warm place for another 45 minutes to an hour. It will expand nicely and close the gaps.
Bake the Bread
- Preheat the oven to 350 F. Bake each pan for 25 minutes or both pans for 30 minutes rotating them 10 minutes before the baking time ends.
- Remove from the oven and let them cool for 15 minutes before removing them from the pan.
- Remove from the oven and let them cool for 15 minutes on a wire rack before removing them from the pan.
Notes
- I prefer to line baking pans with parchment paper for baking; it's easier to separate the bread from the paper than the pan. After they're finished baking, the egg glaze runs down the loaf and gets stuck to the pan pretty firmly. Parchment paper goes a long way to alleviate that headache.
- The dough has enough flour when it's not sticking to the spatula or fingers even it may look and feel too soft.
Thank you for following me on Instagram, Facebook, and Pinterest!
This recipe was originally posted on March 15, 2015 (original picture above). I tweaked it a bit, included tips, and tricks on making the best Easter bread your family will love. This post may contain affiliate links. Read my disclosure.
Isabelle says
Hello! Can I make them ahead of time and freeze them once baked? Thanks!
Valya's Taste of Home says
Absolutely! I do that all the time! Make sure to cool to room temperature before freezing. Enjoy!
Gerry Rao says
Can I let it do the first rising in the fridge and bake the next day?
Valya's Taste of Home says
I've never done it like that but don't see why not. Let me know how it goes?
Debbie Rafalko says
Hi Valya - I was looking for an easy Easter Raisen Bread recipe and found yours. I followed it step by step but my dough seemed to have been more soft than formed when I was ready to turn it onto the cutting board. Is that normal or do you think my liquid measurements were off. I added about 1/4 cup more flour and it’s rising now. Is this normal. Thank you!
Valya of Valya's Taste of Home says
That could be it, or eggs could be a little larger, so it's totally normal to add as much flour as needed. I usually do this "on the eye". As soon as the dough is not sticking to my hand or silicon spatula it's good to go. Sound like it's working out for you. I wish I could see the picture of your creation. Tag me on Instagram #valyastasteofhome. Happy Easter!
Melissa Fischl says
Can this recipe be halved in order to make one plain and one raisin loaf, or can I knead in the raisins in one of the halves after dividing? Thank you!
Valya of Valya's Taste of Home says
Yes, you can. Before adding raisins remove half of the dough from the mixer. Add raisins to the dough in the mixer bowl along with additional flour. Then remove the dough with raisins into a separate clean glass bowl cover with plastic wrap to let it rise. Transfer the dough without raisins into the mixer bowl and finish kneading adding additional flour. Cover the mixer bowl with plastic wrap and let it rise. It takes some extra steps to do this, but it's totally possible. I hope this was helpful. Enjoy, it is one delicious bread! Happy Easter!:)
Vonnie says
Hi recipe sounds awesome, just what I was looking for Easter. Can you make this bread in a bread machine, just for the dough making cycle? or do you not recommend it. Can't wait to try it.
Valya of Valya's Taste of Home says
Yes, you can use the Kitchen aid mixer or bread machine (dough cycle).
Vonnie says
YOUR RECIPE ROCKS!! Thanks for answering. Just made this with my mom, left her one loaf and took one home for me, I’m trying very hard not eat the whole loaf in one sitting. Planning on making more for Easter of course we had to make a trial batch first. Lol
Valya of Valya's Taste of Home says
I'm so happy to hear that you like it! I know what you mean by eating entire loaf at once, lol! Thank you for coming back and commenting!
David says
Yeah...that’s Challah. Cultural appropriation at its finest I suppose.
Valya of Valya's Taste of Home says
Thank you! 🙂
Ginger says
I just made and was wondering the best way to store until tomorrow?
Thanks
Valya of Valya's Taste of Home says
Once cooled completely you can store it in a container with a lid (if you have a large enough container). Otherwise, you can wrap it with the plastic food wrap to prevent softness and freshness. Thank you for making my recipe! 🙂
Anna says
Looks delicious! Can't wait to make it this year. Would you recommend using regular granulated white sugar or organic sugar?
Valya of Valya's Taste of Home says
Either one will work. Happy Easter!
Natalie says
I just made this today for Easter and it was absolutely delicious! Thank you so much for sharing your recipe!
www.valyastasteofhome.com says
I’m glad you enjoyed the recipe! Thank you for an amazing review! ?
Shirley says
could you ad cardamen seed to this recipe? soul it hurt this lovely recipe thank you ?
www.valyastasteofhome.com says
Hi Shirley! You sure can if you like the spiciness in the bread. It should not change the texture of it. Enjoy! 🙂
jessica says
The instruction says 4 eggs but picture shows 5? What is the correct amount? Thank you!
www.valyastasteofhome.com says
Hi, Jessica. Entire recipe calls for 5 eggs. 4 eggs for the dough and 1 additional egg for brushing the braids. I hope this clarifies a little bit more.
Diane Clarke says
Can you make smaller loaves . I want to give them out. Thank you Diane
valya'stasteofhome.com says
Hello Diane! Absolutely! Split the dough into 3 or 4 pieces and then make braids out of each piece. Love that idea!
Alena says
I made this bread twice already. You get beautiful 2 BIG Loaves. I personally like this better than the traditional kulich because it is easier to slice. Anyway, I omitted the raisins, and had to use 8 cups of flour because at 6 cups, the dough was way too wet. I used the Costco bread flour if anybody wants to know. The second time I made the bread, I decided to do half butter half margarine (recipe calls for 1 stick of butter). Let me tell you, it was soo fluffy, soft, and just delicious. Great recipe!! Thank you and Happy Easter!! Христос Воскрес!!
valya'stasteofhome.com says
That's awesome! I'm glad to hear that it turned out good for you, and thank you very much for making my recipes. I'll be making it again for this coming up Easter, so I'll double check on the amount of flour. Thank you for amazing review! Happy Easter to you as well!
Nancy says
This bread looks so good and absolutely beautiful! I just wanna eat the screen!
valya'stasteofhome.com says
Thank you very much Nancy! It is truly delicious!
Annie says
Bright and beautiful!
valya'stasteofhome.com says
Thank you very much Annie. I love all the bright Easter/Spring colors. 🙂
Diane says
Thank you so much for a beautiful step by step tutorial and a delicious recipe for sweet Easter bread. I looked for weeks and was very selective in choosing what recipe I planned on using this Easter but when I saw yours I went no further! Wonderful!! Thank you and God bless you!
valya'stasteofhome.com says
Aww... How sweet! Thank you! I hope you like the bread as much as we do 🙂
Andrea says
Just made this bread and it is wonderful!!! Have tried several recipes trying to replicate my grandmas Easter bread I remember as a kid and this it!! Easy directions to follow and absolutely delicious! Thank you!
valya'stasteofhome.com says
That's awesome! I'm so happy to hear that! I'm glad the instructions were easy to follow. We are making this bread tomorrow. Thank you very much for your feedback, you can share a picture with me if don't mind. Thank you Andrea 🙂
Andrea says
I'd be happy to share a photo- let me know what would be a good email to send it to. Thanks!
valya'stasteofhome.com says
You can share it on Facebook or Intagram, hash tag it #valyastasteofhome. You may send it to me by mail as well [email protected]
Sweet Somethings Blog says
I LOVE Easter raisin bread! Never tried making it myself though.... Thanks for sharing this recipe.
valya'stasteofhome.com says
Homemade is the best. Enjoy! 🙂
chrisscheuer says
I love Easter too Valya. I know without Christmas we wouldn't have Easter, but Easter is by far, the most important. I also love that we set aside this time of year to prepare for the celebration and to meditate on what Jesus did for us. He gave everything so that we could have everything that matters. Your bread looks fantastic and would be a lovely part of any celebration!
valya'stasteofhome.com says
I totally agree with you Chris. Thank you for your comment and have a blessed Easter 🙂
Mira says
Looks gorgeous Valya! Love Easter bread and make it in a very similar way 🙂 Pinned:)
valya'stasteofhome.com says
Thank you for pinning Mira, it is always appreciated 🙂
Cathy says
I was wondering if you could help rise the bread in a oven that is preheated at 110 degrees and then turn off oven then put dough in oven to help it rise I always have a problem of getting dough to rise
Valya's Taste of Home says
Hi Cathy! That is totally ok. I actually do that a lot. I would recommend not going over 100F though. Try to stay within 100F. I hope this helps. Thank you for asking!
Natasha says
OMG this reminds me of my mom! Thanks for sharing this! God bless you!
valya'stasteofhome.com says
You are very welcome! You too! 😉
Tanya says
Very gorgeous and tasty looking bread! Thank you for the recipe, I am looking forward to making this.
valya'stasteofhome.com says
Thank you Tanya! Let me know how it turns out for you.
Gayle @ Pumpkin 'N Spice says
This bread is absolutely gorgeous! I love the addition of raisins. So perfect for Easter!
valya'stasteofhome.com says
Thank you Gayle. It's very tasty too. 🙂
whiskandshout says
This is a work of art! Love the golden raisins and alll your step by step photos 🙂
valya'stasteofhome.com says
Thank you so much! 🙂
Katy says
I love Easter bread! You make the recipe look so simple 🙂
valya'stasteofhome.com says
Thank you Katy 😉
Jennifer says
Can I make this without the raisins?
valya'stasteofhome.com says
Absolutely! You don't have to add anything. I love adding things for extra flavor. Thanks Jennifer! 🙂
Jennifer says
Ok great!
I know it might be a stupid question but with baking and moisture sometimes you never know. Thank you for a fast reply And the wonderful recipe! 🙂
valya'stasteofhome.com says
You are very welcome! 🙂
Svetlana says
Thank you soo much for sharing I really enjoy eating this Easter bread and I did not have a recipe and now I do may GOD BLESS YOU !!:)) amen and Easter is soo important to us Belivers because our SAVIOR JESUS CHRIST conquered death has Victory over sin and can give us strenght and victory to over come the world and be Holy and Godly children !!:))May the LORD Bless your family !!:))
valya'stasteofhome.com says
You are very welcome Svetlana! I think you will enjoy it as much as we all do! Gods Blessings to you too! Have a blessed Easter! 🙂
Shirley says
Yes you can make it without the raisens. You just don't put them in, case closed. The bread just tastes like flavored bread. My grandma, would make an extra batch of " Easter bread" and turn the dough into la little girl for me and a little boy for my brother. My brother and I looked forward to those Bread dolls every Easter morning with breakfast baked ham.
Nina says
This looks absolutely beautiful and delicious! Thanks for sharing this gorgeous sweetness! Have a very happy spring!!
valya'stasteofhome.com says
Thank you Nina! Same to you! 🙂
Diana says
My mom made Easter Bread every year. It's also an Italian custom. But instead of the vanilla flavoring, she always used Anise flavor. It was very good a
Perhaps because it was our custom..